Kakinohazushi 柿の葉寿司

History and Origins

The Ime area of the river stream is the famous site of Ime, and especially Mount Fuji is famous for its riches and its towns are famous for its abundance. The "Huzu's Izu" wrapped up in rice and covered with red leaves was said to have been born in the Edo and was once ready for the fall festival. Since the leaves of the plant contain a lot of anti-bacterial carrots, it seems that they increased the preservation of the leaf. In materials, we use everything we know about food, such as sea products such as sabbaticals, oysters, eggs, and other fish carried by ship from Kuno to the river upstream. The leaves of the plant use clean, freshly red leaves, and a dry, sunny one. The leaves of the plant have a pleasant aroma, which is adapted to the sushi and tastes good.

When It Is Eaten

It used to be an essential hale meal for the fall festival. In recent years, regardless of seasons and festivals, they are eaten with various tools throughout the year. We had to store the leaves in salt so that they could be made at any time, and at times we would have had guests bring in a "Hub's sushi" on our guests when we came.

How It Is Eaten

When you put the sushi on a leaf with a slat, and you press it with a heavy stone overnight, the vinegar and white rice and the materials will mix to make it taste better. It's wrapped in a single-sized leaf, so you can eat it easily, without using chopsticks.

Recipe

Ingredients

• 1 rice
• dried shiitake mushrooms, to taste
• 90–100 persimmon leaf
• salted mackerel, to taste
• dried shrimp, to taste
• Mix: 150–170 g sugar
• Mix: 180–200 ml vinegar
• Mix: 1 tbsp salt

Method

1. I'll take 90 to 100 sushis.
2. The leaves of the bush use the leaves of the walrus.
3. Sava will cut a thin piece and give vinegar half an hour.
4. The shrimps are boiled after they return.
5. I'll boil the pot after I return.
6. It's a leaf of the bush, wrapped up the rice and the utensils and pressed them into the tub.

More About Kakinohazushi

Nara Prefecture ZXZQQ023X and Ishikawa Prefecture Koga, Tottori PrefectureK8X native food.

But in Nara PrefectureZXZXZZQQ023X, ZXZQQ08X, ZXZQ4X, ZZQ104X, ZX108X, ZX108X is used as a local feature.

Nara PrefectureWakayama Prefecture

It's a sushi that has been wrapped around the leaves of the bowl and pressed. In some places, after wrapping a cloth, the leaves of the fly will be rolled. The notation is often called "the leaves of the plant." The leaves themselves are for flavor and preservation and do not eat.

It is said that Mizushi Iwa was born in the ZQ 158X age, from the upper stream of the river. According to one theory, a fisherman in Fukuoka, Japan, used salt in the belly of a caught fish, and used the boat of a river and a bear to travel to the Republic, but by the time he arrived in the Republic, he was too salty and developed a way to eat it with a piece of rice to ease the salt. It is estimated that it was first eaten like sushi, and became a recipe for rice, such as we see today, after the Edo, which was introduced by the rice mill. Since then, it has been considered a rare treat for festivals and celebrations. It has become popular especially as the best food for the Japanese and Japanese.

The method of putting food in the leaves of the plant is a traditional storage technique that allows them to have a bacterial effect (which depends on the fact that they are wrapped up in season and so forth) to save food for a few days. Moreover, by sticking to the leaves of the plant, the scent of the leaves of the plant will be transferred to sushi and the flavor will be improved. The leaves of the plant can be salted to make them soft or to increase the effect of the fungus. The leaves of the plant are better for soft leaves (in particular, for early thrombos), because they are soft. Although the story was only old, during the Meiji period, I suggested a sushi with the use of a kanji, and today it is a custom to have a man and a woman as well. There are also more stores that provide sushi for plants that are rich in variety. One of the people who spread sushi from Ishishio, Tanizakiro Tanizaki, can be named. Tanizaki, in his essay "The Gesture of the Sun, " takes up the Sushi of Ishi, and praises it as "The Fabric of Tokyo" "in a sense I am in no way able to imagine. "

It was also on the market for fast car sales. Nara Prefecture uses a lot of the leaves grown in the 5th and Yoshino district. It's chosen "Naya's Goods" and has been passed over to a sushi shop all over the state, whether it's made from raw materials, gifts, or household products. There are a number of private stores and restaurants that provide sushi for mushrooms. In the river village, the main stream of walnut sushi, which is used in traditional salted Saba without vinegar, is called the old style.

Wakayama Prefecture is also designated as a Wakayama Prefecture recommended souvenir item, and you can see several stores in northern China, especially Imbun.

Ishikawa Prefecture Kaga District

You can put sushi in order, scatter cherry and blue algae on the surface, put them on a bowl, and eat them for a few days. I don't usually eat the leaves of a plant. In the home, it is often made mainly during summer and fall festivals.

Tottori Prefecture

In the Tottori Prefecture Wise Head district, there is also a traditional sushi, called a sushi of the fly. We put rice on the leaves of the spread plant, and use a vinegar - hardened cucumber to make the mountain rose have an accent. Although the Wise Head is an old-fashioned source of rice, and the sushi from the Japanese has been a traditionally prepared local dish, the families that we make are less likely to grow. So in 1987, by local farmers, I started the Master's Development Research Institute and started to sell it for the public at stores. It's been chosen later for "A 100 which is really good for the locals to choose."

Text adapted and translated from the Japanese Wikipedia article 柿の葉寿司 by its contributors, licensed CC BY-SA 4.0.

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.