Kankan Zushi カンカンずし

History and Origins

The "Cang of the Kan" is a food preserved from the time of Edo, and is born in the urban area of the city of Habu, and is carried throughout the city. A bowl of rice is packed into a box, and on top of it is a layer of vinegary sauerkraut and covered with a wooden frame with a stick. The fact that the sound was loud gave me a name. You can make a lot of rice boxes at once to add them up. Also, because fish are salt and vinegar, they can be saved for a week or two in summer. In the past, each household in the area of the area of the area had a set set of tools, such as a box, a hammer and so forth. In the sushi box, the hard, odorless Sedan tree used to be the main stream, but most of these days it has been used as a sieve or a sieve. Since it used to be a dish served to the servants by the landowners before the agricultural season, throwing it at the last seat would be too tight to break the shape. It is also known as the "Look at" term.

When It Is Eaten

In a plenary farmer, he buys a palm tree during the time before harvests and rice plantings, produces a variety of palm trees, and invites his relatives to drink. This custom was called "Santa Fish" and "Cookfish" was also created as one of the dishes. It was also eaten as a preservation food for the farmer's growing season. It's still built at every legal event.

How It Is Eaten

I'm going to stick the sawala in and put salt on the vinegar after I put it on. I'll put vinegar on my body until it becomes white so that it can be preserved. Fill the slats with leaves, fill the wooden boxes with leaves, line up the sawalas, then place the leaves on top of them. I'm going to place a wooden box with the same anchor and then place it in a frame and then press the wooden bar with a hammer and press it down. The next day, the flavor is so good that it will be cut. It can add leaves to the mountain. And when Sa 主義 blah blah blah blah blah.

Recipe — Serves 10

Ingredients

• 1 rice
• 1 cups vinegar
• 30 g salt
• 200 g sugar
• 50 ml mirin
• 1 kg（） Spanish mackerel

Method

1. I'll put three active sawalas and put a knife in the middle of the bone.
2. After about 20 minutes, cut into the skin and salt 3 percent of the sting, and quickly wash the water and give the vinegar an hour or so. It's a matter of letting the whiteness of your body shine.
3. You can fill the slatbox with leaves, fill the rice with 5cm thick, place the sauerkraut, and then place the leaves on top.
4. I'll put a bunch of cardboard boxes in the same size, special wooden frame, and then I'll put a hammer in the bar, and I'll put a heavy stone on them.
5. Every other night, the next day's flavor is so familiar that I cut it. I'll wear the leaves of the mountain according to my taste.

More About Kankan Zushi

I'm going to go to Kagawa Prefecture. It's a kind of sushi using the sawala. There you go. They call me "scroll."

Each time a town is created, it is eaten in almost every part of the city.

A bowl of sushi is packed into a large rectangle of sushi frame, and then we arrange up and cover the moist sala while adding the leaves of the mountain. When the lid is bound with a brush, it's named "Change" from a wooden stick.

It's very hard when you're ready to do something. You can't throw it "I'm out of it" and it won't break. It's also called "seeing" because of this. It used to be a dish that the landlord served to his people before the agricultural season and then threw away to the last of his subjects.

Sawala is strongly packed with salt and vinegar, sushi is also seasoned with a thick flavor, and sushi, as mentioned above, is hard to corrupt because of the pressure on the rice grain and the lack of air between the grains. It is highly stored, and it is well preserved, about a week in winter, and two or three days in the summer are usually kept warm.

When Saguara can't be harvested, it can be used as a result of an age or a cocoly.

Text adapted and translated from the Japanese Wikipedia article カンカンずし 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.