Kokera Zushi こけらずし

History and Origins

In Tokigo district, when you want to be friendly, you can often use a "pressure" that is pressed in a mold. This is called "sharing," but it is said that the origin of this name is due to having been on the floor of a dumpster or having been covered with a piece of material, like a roof with a splash. The materials are made into five odd numbers and a rich finish. Of the five species, one always used fish to make main sources of vinegar. For fish, such as dabsabas, Sammas and Aji, and other fish of the season. It seems that this push-ups developed because of the development of a mold using the rich wood-sucking wood of Toyo Province. The pushers have a variety of sizes, including rice, rice, five, and triple. And these days, in addition to traditional types, there are many types of small ones that are easy to apply to a small number of people, one-on-one, one-on-one, and so on. Also, in the Kogaga district of the tail eagle, they use a large mold for two-and-a-half feet. The leaves in between can be controlled by leaves from the mountains, leaves from the flowers, leaves from the flowers, the smell of the leaves and ingredients from the leaves, and the flavor and flavor of the plant can be enhanced. It's also said that there's also a permafrost effect. And if you can't get these leaves in the city, you can use them for vegetables, lettuce and so on. Again, we use a lunch box for the sushi mold. Turn the lid over and place it in it, and press the lunch box outside and hold it from above instead of pushing it.

When It Is Eaten

There are lots of celebrations, such as festivals, weddings, or the 60-year-old retirement or the celebration, and there are customs that are divided and distributed to relatives, neighbors, and celebrate together. It's such a familiar dish that someone is making somewhere all year round.

How It Is Eaten

The idea is to put multiple tools in rice, spread leaves on top of them, and then place rice, tools, and leaves on top of them, three or five steps of them, and push them. When you eat, cut the outer frame out and cut it to size that's easily eaten. Looking from the side, you see a beautiful pile of three-and-a-half layers. I'll take the whole block apart and eat it one step at a time while removing the leaves from the top.

Recipe

Ingredients

• 1/2 cured mackerel
• 2 egg
• 1 tbsp sugar
• a pinch salt
• a pinch sake
• myoga leaves (山みょうがともいう), to taste
• 5 × 180 ml rice
• Mix: 100 ml vinegar
• Mix: 120 g sugar
• Mix: 10 g salt
• Mix: 200 g carrot
• Mix: 100 ml dashi stock
• Mix: 1 tbsp light soy sauce
• Mix: 1 tbsp mirin
• Mix: 1/2 tbsp sugar
• Mix: 6 dried shiitake mushrooms
• Mix: もどし汁 ひたひたにつかる位
• Mix: 1 tbsp light soy sauce
• Mix: 1 tbsp1/2 sugar
• Mix: 50 g snow peas
• Mix: 100 ml dashi stock
• Mix: 1 tsp light soy sauce
• Mix: 1/2 tsp sugar

Method

1. I'll cook rice and mix the flavor A with rice.
2. The materials Akira C are cut short and ground with seasoning. To make the edges and sides of each food beautiful, it is good to boil them in a round and cut them into short books if you have time. )
3. The eggs are baked and cut short. (A little sugar, a little salt.)
4. We will spread leaves on the bottom of the straining mold and put rice on top of rice and put five sets of tools on top of it. I'll take the leaves, rice, and the utensils again. (PANTING)
5. Cover it and heavy it will stay over 40 minutes.
6. Cut out of the mold and cut in half.

More About Kokera Zushi

A type of sushi. I've seen sushi, sushi, and so on.

Overview

In addition to sushi in an old shape, it has become a model of sushi, sushi, sushi, and boxing, it remains a local dish throughout Western Japan.

History

In the shrine of the Shinto shrine of Yoshida, the name of Koji is listed as a dedicated offering, along with such things as sushi. This is the oldest sushi appeared in the literature. It was caused by emulsion of lactate at the time, and it was put on top of the rice and pressed with heavy stones to produce the diuretics. The oldest form of the rice that was used to produce lysic acid is "not "not" and "not " grows" the rice together.

In the Edo period (in the year 1785) a "The Secret Cooking Box," written in the MT5 Year, was considered as a"no longer famous for its fresh sauce. " By this time it has changed from rinsing and rinsing with vinegar to rinsing with heavy stones, and the Japanese Japanese Japanese's 'Singuji' 2-year 1882' has introduced a recipe for placing tools on rice and rolling vinegar. This is how the sushi that uses vinegar for seasoning and preservation is called "half-gen, half-gen, unstinted." The present sushi is grown because vinegar rice has become a single rice meal and no longer has to be pressed. In the late Edo, the annual "Sacrificial Post" says that the Edo will be more than a box, more than a box, more than a handful. "The end of the box has been in the past five or sixty years." In Edo, the box was destroyed, and Knitsu was the main object.

In 1892, a sushi called box sushi comes in Osaka. This was a sushi that was provided as a box or one of two pieces of rice with "sniff," "sniff," and "sniff," and "sniff" together. This rice sauce is made of tassels and tassels covered with white fish. I called the box itself a little too much, but by the 1990s it was an old term.

There are still shops that provide rice from Osaka to draw the flow of silk, as well as local food left in many other places, where suppliers and families are on the decline because of the difficulties they're going through. However, you can see the reevaluation of the brush like the spring of the Hyogo Prefecture, which was inspired by a new novel for foreigners, which is a poor sight for raw fish. I'd like to be seen.

It's all over the place.

In the past, it has become a local dish in many parts of Western Japan.

I wasn't able to get a book.

I'm going to list some of the sushis that are called condiments that are classified in the unbooked way.

Shiga Prefecture Long Beach City

Gifu Prefecture

In Gifu Prefecture military county and county county, they used herin and large roots, but called it "sing."

Pushing sushi.

In this section, I'll list some of the types of sushi I make in my molds, called a chicken.

Iwashima

Akishima, where there is a rich local strain, has what is called a push.

There is a wide range of pressings in Mie Prefecture. It is characteristic of mixing leaves, such as rice, rice, rice, rice, and lettuce.

We use devices such as cicadas, carrots, govors, and so on. The leaves are between the rice and the implements, just like those in the tail city mentioned earlier, but here they are used.

Using vinegary fish, shrimps, extractibles and silky silk eggs.

The silky egg is rich in color, and it has a spectacular impression of sushi, but the sushi from fishing villages such as the same Wakayama City is similar to the island of Kogasaki and uses Eso's skin. It is also characteristic of Kogazaki's use of a single size type. By the 1980s, fewer people had already made it because of the burning of tubs in Wakayama City.

Hyogo Prefecture Lawaji Island

The daisies of Awajishima are a form of sushi that doesn't use heavy stones but doesn't use heavy stones. It's a kind of sushi that doesn't take long to mold. In Awaji Island, the marketless fish caught in the wilderness, such as Bella, Trahaze, and Eso, were baked in charcoal, and stored in dried fish by the side of the house. The sushi made from this dried fish is the sushi from Akishima. It's served as a dish for festivals and New Year's and guests.

A characteristic of this sushi is that dried fish are covered in the skin. So there is the old saying that the name comes from the name "screw" and that it has been cut to pieces with the idea that it resembles a piece of wood. And there is the idea that it has become "knit" because it changed its accent.

Tokushima Prefecture Seaside County, Sion City

It's a type of sushi that goes to Tokushima Prefecture Seaco County, Japan, but it's characteristic of not using any fish and fish. I'll pack the rice and rice made from vinegar and squeeze it out of the wood frame and then put on gold-time beans, cucumbers, and carrots leaves. And there is also a "scarleted" in the ocean county, apart from the seams, using the whole mass and the cud.

Kochi Prefecture

The Kochi Prefecture's not in the city of Toyocho, but simply in the city's cooking order. We use five pounds of rice, and we mix rice and utensils into a large rice box. As you take a set of rice and a set of utensils, you loosen the vinegar and put on a taste of "Nagosh vinegar." Repeat it until it's full and press it with heavy stones. If it's big, I'll sleep overnight to push it hard.

It's like a sushi.

Iseu is also a type of sushi, but I want to write down what is called "snap" for Toshio and Ishio Iwa's sushi.

Okayama Prefecture

It's a sushi that was put in a bowl and put on a heavy stone and slept overnight. In Nakamura, fish used by the community differ from fish used by the community. In Japan and the first, they are made by using sea cucumbers, separate places, Yoshida and Koko.

In Tottori Prefecture, which runs across the prefectures, and in Seung Jo City, similar sushi using leaves of the leaves is called the sushi of the fly. Kunihito, the wise man's soo, wants to be referred to the Izu's sushi #Tottori Prefecture Wise Head Area.

Fukui Prefecture

In the Fukui PrefectureYZ, I call the same sushi as with salt bowls unspoiled. The food here is mixed with a piece of pepper, wrapped in a bowl or a turtle leaf, and put a heavy stone on it.

Wakayama PrefectureI, Mountain City, Immaculate

I called it "susame sushi" in the Wakayama PrefectureI.

Text adapted and translated from the Japanese Wikipedia article こけらずし 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.