Sakenoīzushi/sakenoizushi 鮭の飯ずし

History and Origins

The Tsugaru region, locked in snow during wintertime, was preserved with a hard-working effort to dry, salt and salt as much as possible at the time when the crops and fish were taken from them. Rice was not only a staple food, but also used in various forms, such as rice and rice. One of them is made from rice, which is made into a food for fish and vegetables. The red chicken meal was all colored and decorated with color, but it was so valuable that it could only be made in a limited house.

When It Is Eaten

Originally, "fishing" was not used with vinegar, but was used to fertilize rice and rice in a cool place where it was mixed with rice and rice, thus promoting the activity of lactic acid, which brought out the flavor. By laying the leaves of the plant, there were also pernicious effects. But since warming has made it difficult to cool the temperature in recent years to keep the temperature down, it has become the main way to use vinegar to speed up the sprouts. If you cook over year, New Year's, or adults, you'll just dip them in the root. It's supposed to be a happy ending. Sometimes it's made out of sharks or sharks, not with red chopsticks.

How It Is Eaten

It is made up of a mixture of salt and root bends with vinegar, and a layer of soft rice that is spread in layers, and then covered with a leaf of stamen. Cover it, place it on a heavy stone, and let it boil over in a few days. I'm going to make a delicious flavor with no taste in the sweets of rice and the acid of lye. The old-fashioned recipes will be more profound and will enjoy a deeper taste.

Recipe

Ingredients

• 塩サケ 半身（甘塩タイプ (中位のもの)
• 1（900 ml） bamboo shoot (根曲がりたけ等をビン詰めにしたもの)
• 3 cups glutinous rice
• 5 7 cups
• 5cm（） carrot
• 1/2（） ginger
• Mix: 2（） chili pepper
• Mix: 3 tbsp mirin
• Mix: 2 tbsp sake
• Mix: 55 3 tbsp
• Mix: 2 tsp salt
• as needed （2、） bamboo leaves
• 1（6 kg） weight (for pressing)
• すし用樽 ※塩サケを詰めやすいようにビニール袋の口を開いて敷いておく (無いときは底が平らな容器)

Method

1. I'm going to cut it with leather and cut it into 50 pounds, and I'm going to put it in half a day. I'll keep them in the refrigerator for the summer.
2. I'll keep the mushrooms cool in the refrigerator in hot water with salt in them to the point of feeling a little sour.
3. Rice is cooked gently and cooked.
4. While the cooked rice is hot, taste A and carrots are mixed half by half and kept cool.
5. Put a plastic bag in the barrel and add the ingredients to the pile in order of the following: You should push it from above so you can't create spaces between the ingredients along the way. (1) Put the skin on top and spread the leather so that it doesn't open too easily. (2) The spheres are spread around the center of the center with just one tip. (3) The remaining carrots will serve a little rice and four rice. You don't have to do that.
6. The last time you spread the rice and covered it with the leaves of the bush.
7. The plastic bags are closed and heavy. Summers are kept in the refrigerator.
8. You can eat it the next day, but it's best when it's been soaked for two days.
9. In summer, it would be nice to add a little more vinegar and salt.

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.