Myōgazushi みょうが寿司

History and Origins

In the mid-'803X's, the mid-saturated mid-saturated miu moth is a traditional vegetable representing the Toyama Prefecture, called the "Surfing Surf." It has a bright pink color, and it has a good smell and a shiny sense of texture. Since each home once grew in its own home, it has been introduced into many different dishes, including citrus utensils and herbs. The "survival" is a holiday that has always been made in the home during the festival, and it has a long history. It used to be the main way to cook rice with freshly cooked rice and mix the garlic and the mustard with the sauce and eat the freshly prepared rice. However, since the production of the moth has been reduced because of erosion and other factors, families that are made for a time have been reduced. However, when a sushi - type wrapped in easy to eat is produced, it is eaten more than on Hale's day, and is also known abroad in and around the county. I often get a good reputation for having a taste of spring moth and sweets.

When It Is Eaten

In other words, in the Sassa district, it is made as a welcome dish for Hale's day, such as the custom, the benefits, and the festivals of his father's life. In the family, it is served with a raw raw or raw dish. The sushi wrapped in a cucumber is made from the sweets of the orange and is made in the year of year and is easily tasted.

How It Is Eaten

I'll keep the water in the vinegar. I'm going to loosen myself by putting the potatoes in the vinegar's effective taste juice for about two hours. The blue rainbow is cut into a thousand pieces. If you add rice and juice and boil hard, add vinegar to the heat, and mix it with potatoes, garlic and blue peas. The flavor of the water moth is even more distinctive and smells high. If you can't eat it, you should put it on sushi.

Recipe — Serves 4

Ingredients

• 4 × 180 ml rice
• 8 myoga ginger
• 60 g edamame
• Sweet vinegar: 3 tbsp vinegar
• Sweet vinegar: 1 tsp sugar
• Sweet vinegar: 1/3 tsp salt
• Vinegar: 1/4 cups vinegar
• Vinegar: 4 tsp sugar
• Vinegar: 1/4 tsp salt

Method

1. Wash the water well and boil it with boiling water and dip it in the rice bowl for more than five minutes. After that, I'll cut it into a round slice.
2. The branch beans are salt juice, and I'll keep them out of the sink.
3. When the rice is ready, it will be vinegar and rice.
4. Add some spring moth and twig beans and then place them on the leaves of the plant.

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.