Nasunohanazushi なすの花ずし

History and Origins

"The flower of the flower" is wrapped in a stringed - with a big bowl of rice, lentils, and green peppers. To use rice, they call it a "shoe." In some areas, they are called "flowers" and "Shoes" and so on. There are a lot of stuff in Akita, but among them, "the flowering of the flowers" is an essential item for New Year's. The red contrast in purple, citrus flowers, red peppers, beautiful, gorgeous looks, and it's just perfect for celebration. It's said to be an art from Akita. From the end of the Shoichi, from the beginning of the Shoichi, the round - robed "New House" grows well, and at the harvest season, salt is stored, and the berries are boiled in the evening fall and eaten in New Year. In Akita, where the snow is long and snowy, their own storage technology has developed, and flowers that can be long-term preserves can be listed among them. Originally, salted and soaked in salt for preservation food, but recently it has been made into flower arrangement that makes it easier to eat. If you have salt and rice, the sweets of the rice will be mixed, and the flavor of the chrysanthemum will be characterized by the flavor of it, and it is one of the ingredients that is essential for winter.

When It Is Eaten

Akita is one of the most indispensable ingredients and is eaten for New Year's cooking and celebration. It's been made in each home for ages.

How It Is Eaten

Cook rice and heat it, mix sugar and salt in it, add alcohol when it's completely cold, and then stir more. What I do is I cut the axes one at a time and cut the ass twice. A cut is placed in the tub, and a rice bowl is placed on top of it, with a small cut of rice and red pepper, and then covered with leaves on its top. I'll make it three days after I repeat this.

Recipe

Ingredients

• 1 kg eggplant
• 60 g salt
• 1 tsp alum
• 100 g edible chrysanthemum
• 4–5 red chili pepper
• 150 g（1 × 180 ml） glutinous rice
• 150–200 g sugar
• 50 ml sake
• bamboo leaves, to taste

Method

1. Wash rice, dip it in water for about half an hour, and cook it normally in rice cookers.
2. Take the hot hot rice rice, put it in a container, and mix sugar and salt. When the rice is completely cold, add a drink and stir.
3. What I do is I cut the board one by one, then I cut my butt and then I divide it into two sections.
4. The cut in the tub, in order to be cut up, is multiplied by two, and then covered on top with a small bite of rice and red pepper and covered with leaves on the top.
5. Repeat. It's about time to eat in three days.

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.