40 20 こけらずし

History and Origins

The "Susaki" is a native dish eaten in the West Bank of Awashima. There are many theories about the name "screws" being arranged like a piece of rubble on the roof when the wood is cut, because it resembles or cuts the pieces of a fish. In recent years, some fish have been baked, not dried, but raw fish, making them to powder and sushi.

When It Is Eaten

It's conducted during the Festival of Harvest Festivals in the fall, New Year, and the Memorial celebration, but in the season when Bella gets a good performance, she'll sit next to her usual table or sit in a lunch box. It's sold again at the restaurant.

How It Is Eaten

I'll loosen the bodies of such fish as Bella and Siech, remove the small bones, cut them with a knife, cook them sweetly, cook them, and then put them on a rice dish for sushi.

Recipe — Serves 5

Ingredients

• 2 × 180 ml rice
• 1 kelp (konbu)
• Mix: 1 tbsp sugar
• Mix: 1 tsp salt
• Mix: 50 ml vinegar
• 10 g ground sesame seeds
• 40 g carrot
• 120 g sea bream (刺身用)
• pickled red ginger, to taste
• Mix: 1 tsp sugar
• Mix: 1 tsp mirin
• Mix: 1 tbsp soy sauce
• 1 tsp vegetable oil

Method

1. The cloth is wiped and put into rice and cooked with normal water.
2. The carrots are cut into pieces and boiled and water is cut. I'll have a red pepper carved.
3. When the rice is ready, add a mixture of vinegar, carrots, and salts.
4. Open the bowl to the thickness of two centimeters, and oil the pan with oil and burn both sides. If it burns, relax.
5. Put in the flavors of the crumbs and citrus B's, and make the crumbs out of fried bread.
6. Hold the rice on the pushers, hold the rice in and flat the surface, place five on top of it equally, and cut the red pepper.
7. If you hold it tightly from the top and put it in the refrigerator for about 30 minutes, it will taste better.
8. Take it off the mold and cut it with a wet knife.

More About 40 20

A type of sushi. I've seen sushi, sushi, and so on.

Overview

In addition to sushi in an old shape, it has become a model of sushi, sushi, sushi, and boxing, it remains a local dish throughout Western Japan.

History

In the shrine of the Shinto shrine of Yoshida, the name of Koji is listed as a dedicated offering, along with such things as sushi. This is the oldest sushi appeared in the literature. It was caused by emulsion of lactate at the time, and it was put on top of the rice and pressed with heavy stones to produce the diuretics. The oldest form of the rice that was used to produce lysic acid is "not "not" and "not " grows" the rice together.

In the Edo period (in the year 1785) a "The Secret Cooking Box," written in the MT5 Year, was considered as a"no longer famous for its fresh sauce. " By this time it has changed from rinsing and rinsing with vinegar to rinsing with heavy stones, and the Japanese Japanese Japanese's 'Singuji' 2-year 1882' has introduced a recipe for placing tools on rice and rolling vinegar. This is how the sushi that uses vinegar for seasoning and preservation is called "half-gen, half-gen, unstinted." The present sushi is grown because vinegar rice has become a single rice meal and no longer has to be pressed. In the late Edo, the annual "Sacrificial Post" says that the Edo will be more than a box, more than a box, more than a handful. "The end of the box has been in the past five or sixty years." In Edo, the box was destroyed, and Knitsu was the main object.

In 1892, a sushi called box sushi comes in Osaka. This was a sushi that was provided as a box or one of two pieces of rice with "sniff," "sniff," and "sniff," and "sniff" together. This rice sauce is made of tassels and tassels covered with white fish. I called the box itself a little too much, but by the 1990s it was an old term.

There are still shops that provide rice from Osaka to draw the flow of silk, as well as local food left in many other places, where suppliers and families are on the decline because of the difficulties they're going through. However, you can see the reevaluation of the brush like the spring of the Hyogo Prefecture, which was inspired by a new novel for foreigners, which is a poor sight for raw fish. I'd like to be seen.

It's all over the place.

In the past, it has become a local dish in many parts of Western Japan.

I wasn't able to get a book.

I'm going to list some of the sushis that are called condiments that are classified in the unbooked way.

Shiga Prefecture Long Beach City

Gifu Prefecture

In Gifu Prefecture military county and county county, they used herin and large roots, but called it "sing."

Pushing sushi.

In this section, I'll list some of the types of sushi I make in my molds, called a chicken.

Iwashima

Akishima, where there is a rich local strain, has what is called a push.

There is a wide range of pressings in Mie Prefecture. It is characteristic of mixing leaves, such as rice, rice, rice, rice, and lettuce.

We use devices such as cicadas, carrots, govors, and so on. The leaves are between the rice and the implements, just like those in the tail city mentioned earlier, but here they are used.

Using vinegary fish, shrimps, extractibles and silky silk eggs.

The silky egg is rich in color, and it has a spectacular impression of sushi, but the sushi from fishing villages such as the same Wakayama City is similar to the island of Kogasaki and uses Eso's skin. It is also characteristic of Kogazaki's use of a single size type. By the 1980s, fewer people had already made it because of the burning of tubs in Wakayama City.

Hyogo Prefecture Lawaji Island

The daisies of Awajishima are a form of sushi that doesn't use heavy stones but doesn't use heavy stones. It's a kind of sushi that doesn't take long to mold. In Awaji Island, the marketless fish caught in the wilderness, such as Bella, Trahaze, and Eso, were baked in charcoal, and stored in dried fish by the side of the house. The sushi made from this dried fish is the sushi from Akishima. It's served as a dish for festivals and New Year's and guests.

A characteristic of this sushi is that dried fish are covered in the skin. So there is the old saying that the name comes from the name "screw" and that it has been cut to pieces with the idea that it resembles a piece of wood. And there is the idea that it has become "knit" because it changed its accent.

Tokushima Prefecture Seaside County, Sion City

It's a type of sushi that goes to Tokushima Prefecture Seaco County, Japan, but it's characteristic of not using any fish and fish. I'll pack the rice and rice made from vinegar and squeeze it out of the wood frame and then put on gold-time beans, cucumbers, and carrots leaves. And there is also a "scarleted" in the ocean county, apart from the seams, using the whole mass and the cud.

Kochi Prefecture

The Kochi Prefecture's not in the city of Toyocho, but simply in the city's cooking order. We use five pounds of rice, and we mix rice and utensils into a large rice box. As you take a set of rice and a set of utensils, you loosen the vinegar and put on a taste of "Nagosh vinegar." Repeat it until it's full and press it with heavy stones. If it's big, I'll sleep overnight to push it hard.

It's like a sushi.

Iseu is also a type of sushi, but I want to write down what is called "snap" for Toshio and Ishio Iwa's sushi.

Okayama Prefecture

It's a sushi that was put in a bowl and put on a heavy stone and slept overnight. In Nakamura, fish used by the community differ from fish used by the community. In Japan and the first, they are made by using sea cucumbers, separate places, Yoshida and Koko.

In Tottori Prefecture, which runs across the prefectures, and in Seung Jo City, similar sushi using leaves of the leaves is called the sushi of the fly. Kunihito, the wise man's soo, wants to be referred to the Izu's sushi #Tottori Prefecture Wise Head Area.

Fukui Prefecture

In the Fukui PrefectureYZ, I call the same sushi as with salt bowls unspoiled. The food here is mixed with a piece of pepper, wrapped in a bowl or a turtle leaf, and put a heavy stone on it.

Wakayama PrefectureI, Mountain City, Immaculate

I called it "susame sushi" in the Wakayama PrefectureI.

Text adapted and translated from the Japanese Wikipedia article こけらずし by its contributors, licensed CC BY-SA 4.0.

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.