41 27 ままかりずし
| Prefecture | Okayama (岡山県) |
|---|---|
| Region | Chugoku |
| Japanese name | ままかりずし |
| Home area | Inland Sea Coast |
| Main ingredients | Momkari, rice. |
History and Origins
"I'm not going anywhere." "I'm going to stay here." "I'm going to stay here." I'm going to round up vinegar and eat it like I'm going to grab a fried makari and eat it. It is said to be called makari because of the fact that it is a small fish in herring, commonly called "sapa," which means it's delicious enough to go and borrow from Mom's rice. It's mainly taken in the Inland Sea, and it gets the most delicious with fat on it in about October. In addition to mustard, there are many dishes in Okayama that are cooked in different ways, such as rice, garlic, and salt.
When It Is Eaten
The "stamping" is unabated for festivals and family celebrations, and is typical of the meal on the day of Hale in Okayama.
How It Is Eaten
I'll take Makari's head and go through her stomach and take her spine. Add salt and wash the makaly with vinegar every hour or so. Making and storing sweets. You can grab the vinegar rice like a fist and put the mamakari on top. It's my taste that I can use to cook the peppers.
Recipe — Serves 4
Ingredients
- 20 mamakari (sprat)
- Sweet vinegar: 1 cups vinegar
- Sweet vinegar: 2 tsp salt
- Sweet vinegar: 10cm dashi kelp
- Sweet vinegar: 1 cloves ginger
- Sweet vinegar: 1 tbsp sugar
- 3 cups rice
- Cooked rice: 10cm kelp (konbu)
- Cooked rice: 4 tbsp vinegar
- Cooked rice: 5 tbsp sugar
- Cooked rice: a pinch salt
Method
- The makari takes scales, removes the head and intestines, opens her stomach and takes the spine. I'll set the salt for about an hour.
- I make sweets by adding vinegar, salt, soy sauce, peppers, sugars.
- We can make vinegar rice, hold it like a fist, and put the mamakari on top.
- You may cook a chicken or an egg, depending on your taste.
More About 41 27
The dish that remains is Okayama Prefecture, the local dish of the Inland Sea Coast.
It's a dish put on a rice bowl of bread with a round of bread of slippers, called an anchor.
In Okayama Prefecture, they cook and cook slippers in various ways, such as vinegar, stabs, and salt. A lot of food is cooked with those slippers.
It's eaten daily, but it's one of the typical dishes for Hale's day, and it's an essential dish for the festival of Okayama and family celebrations.
It used to be a dish that we cook at each home, but, in fact, as often as we cook at home, our opportunities are reduced and our food is eaten in the restaurant.
Text adapted and translated from the Japanese Wikipedia article ままかりずし 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.