Kobuzushi こぶずし

History and Origins

The recipe for the "Big Snacks" is different from the recipe for dividing into central and western prefecture. In central Tokyo, they eat "chids" It's a thin white white sheet of white white paper that wraps rice with rice. Meanwhile, the west of the county eats a black-eyed "black-sniffed" that contrasts with the black-eyed. This one is bound with cloth. All of them were behaved by guests on the day of the festival and events, such as the captor's funeral or anything else. Since white sheeting was more expensive and more difficult to obtain, it is thought that the local culture was divided. It's also characteristic that "bullet" is not like the roll of a scroll but is not made of raw materials. There's also an egg in the same spiral. This is a bowl of baked eggs that has been baked on a thin layer of rice. In the Nakamura area, as guests left from their celebration, they had a note box containing "Bigs," "Cows, Eggs," "Currents, and "Brows of the Hare." We gave each customer the table, so we got all the families ready with the help of neighbors. It was difficult to prepare, but it was also a family landscape.

When It Is Eaten

In the old days it was men's job to make sushi. They say that women helped in cooking and doing chores. Since I used to use ordinary black cloth, I went a little too far to prepare for it. First of all, it was necessary to boil the cloth from the barn ceiling and dry it out. Drying makes it easier for the rice to stick together. The cloth used for the black pepper is not cooked, but uses a wide-steel cast. I used this sweetly boiled, dried, and then rolled.

How It Is Eaten

The vinegar is also characteristic of the region. In the east, roasted and loosened fish are soaked in vinegar, removed, and used as vinegar as vinegar. In the west, you can put a loosed fish in vinegar, but you can put it in a bowl and call it "screw."

Recipe

Ingredients

• 900 g rice
• Vinegar: 1/2 cups vinegar (yuzu vinegar)
• Vinegar: 60–120 g sugar
• Vinegar: 18 g salt
• 50 g ginger
• 2 tbsp sesame seeds
• 2 ticada
• Mix: 1 cups dashi stock
• Mix: 2 tbsp vinegar
• Mix: 4 tbsp sugar
• Mix: 1/3 tsp salt
• Mix: 1 chili pepper

Method

1. I add a slice of pepper to the vinegar and mix it with a cooked rice. Add some rice and keep the rice cool.
2. Cooking the board with A and drying it over the chopsticks.
3. Cut the pieces in two, spread the rice into a roll, spread the rice in the middle, fold the board from both ends and fold them in two.

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.