Shimazushi 島ずし
| Prefecture | Tokyo (東京都) |
|---|---|
| Region | Kanto |
| Japanese name | 島ずし（しまずし） |
| Reading | Shimazushi |
| Home area | Yajishima, Otahara Islands |
| Main ingredients | I'm going to show you some of the things that I've been working on. |
History and Origins
The local food of Yajishima, which was caught by rice rice. It was taken from the fish caught in the Izu Islands to the island, and Tokyo still calls the dish made from this soaked process "tap." Originally, when sailing offshore, the Izu Islands were a lively cook, but because of the warm climate, local methods developed after the clear rule of Edo and culture. Generally speaking, they use waxews, but since it wasn't available at the time in Japan and the Oohara Islands, they use glue instead, and they add the unripe peppers to the soy sauce, which are not ripe with the green pepper, the way they are eaten is gradually different from the island. In the north of the Izu Islands, they use this island when eating stings. It's basic to eating with a fist, but sometimes you can put the matter in a rice mixture of sweets and island peppers and then twist it into the wind. Sushi forms develop independently on various islands and continue to be loved by people as a native food that is still unabated.
When It Is Eaten
There is a custom of eating the haiku fish on Yajishima and the Sawala on the Kohara Islands, calling them "Santa Tobi" instead of "Santa Tobi" but not on the island. Spring Tobe is called spring-telling fish. It has been eaten in each household as an island subject. It's also an essential item for the wedding ceremony.
How It Is Eaten
I cut sushi into size easily eaten, oil, wine, and stuff it in a glue. I'll hold on with a rice that has been tasted with sugar and salt and vinegar.
Recipe — Serves 2
Ingredients
- 2 × 180 ml white rice
- 50 ml sushi vinegar
- Mix: 200 ml soy sauce
- Mix: 1 tbsp mirin
- Mix: 1 tbsp sake
- 1 fish (sea bream)
- Japanese mustard, to taste
Method
- Put down three fish to size as sushi.
- I'm going to make a cat. I'll boil the soy sauce and save the alcohol before I do.
- I'll prepare bowls and bowls, put fish as a sushi, and dip them in the refrigerator for about 30 minutes.
- Put sushi in two freshly cooked white rices and mix them together to cut them with a skid. If a grain of light shines out, and the sushi turns over, it will cool down to the temperature of the skin in our house.
- I'll cut vinegar rice to a size of a bite and make a silk plant. Put the mustard on the chalice.
- I put the fish on top of the crane and finished it.
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.