Mossōzushi 物相ずし

History and Origins

In Tsu City and neighboring Sushi City, located at the northwest end of Oita Prefecture, "Finishing" has been eaten more than in old times. "The material" is a square type of wood, about 15 centimeters by 15 centimeters by 15 centimeters. It's called "the pusher" that is made from this material. One theory is that it's called native food with hundreds of years of history. It is said that during a time when rice was very valuable, everyone used the material to cut it in a fixed amount so that it could be eaten equally. When you put a mixture of raw materials in the balance and pressed pressure from above with a push, you learned to be pushed by a strong man. Originally called a cylindrical bend used in the temple, in this area a square square strip of wood is called a "t". It also had a variety of smaller sizes and was used by the size of the event. Oita Prefecture has a wide range of dish dishes, and there are a wide variety of ways to eat and recipes, such as the "Knocking Snacks" and the "Snacks" of the Mayor's district. Each was considered a common food for the Hare Day, such as celebrations and festivals.

When It Is Eaten

In addition to being eaten as a favorite food for farmers, it has become part of a party for the Korean festival in April and the Korean festival in February. In rice festivaltimes, there may be a "singing up" with a rise instead of rice.

How It Is Eaten

To rice, carrots, beans, dried-up locally, cut the oil wells and cook with the juice. I'll mix it with rice, put it in a mold, push it down, and finish with a white fish and a tree.

Recipe — Serves 4

Ingredients

• 280 g（2 × 180 ml） rice
• 2 tbsp 1/3 vinegar
• 36 g（4 tbsp） sugar
• 6 g（1 tsp） salt
• 2 dried shiitake mushrooms
• 1/2 aburaage (fried tofu pouch)
• 50 g（1/4） burdock root
• 80 g（1/2） carrot
• 1/2 cups shiitake soaking liquid
• 23 g（1 tbsp 1/2） sugar
• 9 g（1/2 tbsp） salt
• as needed white fish
• as needed shiso leaves

Method

1. I cook rice by mixing rice, rice, rice, and vinegar and making rice.
2. We're going to water the dried grain back and cut it into a thousand pieces.
3. I'll cut the bows, carrots, and oil raise.
4. I'll boil the vegetables and oil in the resuscitated soup and taste them with sugar and salt.
5. I mix four with vinegar rice.
6. Packed in a box, pressed, pressed, and pressed.

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.