Izushi Īzushi 飯ずし

History and Origins

The old dish that comes to Muraichi is a kind of unspoiled sushi and was born as a food preserve. It's a local dish that has been boiled in a bowl of chicken, and it changes its weight according to the temperature and the rate of sprouting that winter and waits for the timing of the product. The acidity, the aroma, and the sweet taste of the sauerkraut will be cooked gently by slowly convulsing them at low temperatures. The salmon uses salt-sniffing saxophones, which are unique to the village. The salt-salting sake is a hexa-sak caught in the tri-tax river in fall, which is taken out of the sea and salted, and washed and dried for several days. In the village area around December, you can see the landscape with salt in the front of the house. The dried chicken is a magnificent item where rice and vegetables are added, since the equipment is made up of the dried cabbage and rice and vegetables, and the main dish is a luxury where the main diet, the side vegetables and the main vegetable are kept at the same time. It's a native dish that grows in cold regions, mainly in Hokkaido to ZX150X, and is known for its age as New Year's taste.

When It Is Eaten

In the village area, by November each family was built in its own home for New Year's Eve. Besides saving food in winter, it was an indispensable meal for New Year's Eve.

How It Is Eaten

Since it's a good match with alcohol and it's a good match, it's often taken as a small sample of wine.

Recipe

Ingredients

• 1 kg fillets
• 300–500 g カズノコ
• 100 g salmon roe
• 2（） dried squid
• 1–2 yuzu
• 3 packets すきみタラ
• 1 × 180 ml 青豆
• 1 salmon
• 1 lotus root
• 1–2 carrot
• 2 dried daikon radish
• 1 米 各
• 4 tbsp salt
• as needed vinegar
• 100 bamboo leaves
• 5 kg（ a few ） weight (for pressing)
• as needed sake
• 1 # Each

Method

1. Prepare to go under the water. Salt is salted. Salt squash is cut into easy size, peel and bone and put on wine. The mushrooms are well watered, and the water is drained without washing them.
2. The procedure is to cut down the water and cut it short. I'll put blue beans in water overnight, boil them, and cut them. The salmon's icehead is thin and has been soaked in plenty of vinegar for a long time.
3. The procedure is to prepare for the fall. The ring is two and a half inches long, and it is bent with boiling water. I'll cut the dumplings into a thousand pieces and cut the carrots and the radish into short pieces and put them in salt. The citrus passes into the hot water and keeps the water fresh.
4. The procedure is normal. I'll loosen the anchor. Move the rice into a bowl and take a breath and mix it with a pot. Before we can do that, we'll put wet towels on the surface and put four sheets of paper on top of the box, and put plastic on top of it.
5. The procedure is to put two sieves on top and lie down with two L bottles of water, put four vessels on top of them, keep the temperature on and keep the blanket warm, and we'll stay overnight. Then I'll get it out of the futon.
6. We divide the procedure by three and the five by four. Put a bowl in which you wash well, and place the rice on top of it and the tools on it alternately. Finally, we put a slat on the sieve, and then we put a heavy stone on the lid. It's covered with plastic bags and stuff.
7. It's done in about a week or so. I take them out one by one and eat them.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.