Home / Wakayama / Wasabi Zushi
Wasabi Zushi わさびずし
| Prefecture | Wakayama (和歌山県) |
|---|---|
| Region | Kinki |
| Japanese name | わさびずし |
| Home area | Takeda-san. |
| Main ingredients | The leaves of the leaves of the leaves, the rice, the salt sava. |
History and Origins
In Narita, there have long been rice plants, bonsai, fall festival, and so on, as an essential seasonal event, such as "intended" and "quicking." In the clean water area, there is a "quicking" with palm leaves, but because of its high neck, the" pusher " with its leaves is made in each home. Now, when you get a precious leaf, you freeze it and take advantage of it.
When It Is Eaten
They are eaten at the time of planting, bonsai, fall festival, and on his shores.
How It Is Eaten
Put vinegary sabbaticals on top of rice and wrap them in leaves of thorns.
Recipe
Ingredients
- 1 rice
- 2 salted mackerel (大)
- plum vinegar, to taste
- rice vinegar, to taste
- kelp (konbu), to taste
- Vinegar: sugar, to taste
- Vinegar: salt, to taste
- Vinegar: vinegar, to taste
- Vinegar: kelp (konbu), to taste
- Vinegar: seasonings, to taste
Method
- The leaves are salted and frozen when they can be harvested.
- The salt sabbatical is cut diagonally and then swallowed in vinegar for 20 minutes. Then I'll stick it in rice vinegar for half an hour.
- Put some rice in the rice, put some rice and wine in the rice, boil it up, boil it up, cool it, mix it up, and divide it into 60 pieces.
- Put a sabbatical in a sushi, wrap it in a leaf of a mustard leaf, and stick it in a tub.
- Put down heavy stones and stay overnight.
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.