Sakanazushi 魚ずし
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 魚ずし（さかなずし） |
| Reading | Sakanazushi |
| Home area | Miyazaki Prefecture North Coast |
| Main ingredients | Aquamarine, vinegar. |
History and Origins
"Foodfishing" is a figure that is made out of sabbats and ajis and so on. It was said to have been one of the best hopes of officials who came to the area. It's also used for the Sassa, the Aji, the Eagle and the Casmas. At one time, I was sure I could make a dinner for the Winter Festival. Also, the merchants brought in new fish from the seams and from the sun's edge, so it was easy to make. Sava and Aji are back-to-go, and the eagle is open-minded and makes it firm with salt. After that, they're soaked in vinegar. You can keep the vinegar on overnight so that it doesn't have a red spot.
When It Is Eaten
The flavors are different in each home. I'll make it for dinner at the end of the day. It's become popular again at the festival. Locally, the "fishfishing" of the Saba using only the best cold Sheba with fat flavor is highly prized.
How It Is Eaten
On the beach of Nanjo, you make a small fish in season. After you have three freshly caught fish, you can put them in three pieces and then roll salt into them and pack them in vinegar. This duplicity of vinegar is the point of taste in the best way possible. You make rice while you're packing fish into vinegar, and you make vinegar with vinegar and sugar, and then you mix it up and mix it up with other rices and then slowly cool it down. Then grab a piece of rice and round it to make it easy to eat with the flat of your hand and then put it on top of a fish that is so well soaked in vinegar.
Recipe — Serves 4
Ingredients
- fish (horse mackerel), to taste
- 3 × 180 ml rice
- salt, to taste
- vinegar, to taste
- Mix: 300 g vinegar
- Mix: 250 g sugar
- Mix: 7 g salt
Method
- I'll rip the fish and put it in a little salt. I'll dip it in vinegar and stay overnight.
- Mix rice with flavor A to make vinegar and cool it.
- I'll take the half of the vinegar that I've eaten, and I'll cover it for a long time, and then I'll put it on a whole fish.
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.