46 16 押し寿司（もろぶた寿司）（おしずし（もろぶたずし））
| Prefecture | Nagasaki (長崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 押し寿司（もろぶた寿司）（おしずし（もろぶたずし）） |
| Home area | North of the province. |
| Main ingredients | I've got rice, rice, rice, rice, rice, rice, dried mushrooms, dried rice, soo, soo, lye, lye, lye, eggs, sushi, parsley. |
History and Origins
"Smuji" is an old-fashioned sushi in the northern province of Nagasaki Prefecture. It is said that when Komura Sushi, a Japanese citizen of Omura City, attacked and returned to his territory, the settlers made sushi to celebrate it. At that time, it was thought that we had made it using a shallow wooden box, and we have a point in common where it's still coming from. However, there is a good message in Sasaki City: "It is through the spirit of a warrior not to show his belly in darkness, that sushi is tied to its tassels."
When It Is Eaten
It has long been handed down as a dish that is centered around local farmers and is served in a good seat. People who gather at this festival are also being run over or put on the first day of the fire station. It is said, however, that in recent years, due to the increase in immigrants from out-of-town areas, there has been less and less opportunities for eating at home.
How It Is Eaten
Although "somi" is the same as "Somi Omura" in origin, there are some differences in cooking. The Sushi sushi will make sure to put the tools between the chrysanthemums in the sea near Sassan. Also, the flavor has become a little sweeter than Omura Sushi.
Recipe
Ingredients
- Sushi rice: 9 × 180 ml rice
- Sushi rice: 225 g sugar
- Sushi rice: 18 g salt
- Sushi rice: 160 ml vinegar
- Mix: 125 g sea bream
- Mix: 100 g burdock root
- Mix: 75 g bamboo shoot
- Mix: 5 g dried shiitake mushrooms
- Mix: 30 g dried daikon radish
- Mix: 1 freeze-dried tofu (koya-dofu)
- Mix: 1 chikuwa (fish cake tube)
- Mix: 50 g sugar
- Mix: 30–40 ml soy sauce
- Mix: 3 egg
- Mix: denbu (sweet fish flakes), to taste
- Mix: seri (Japanese parsley), to taste
Method
- I cook rice a little.
- Dried mushrooms, dry roots, and phoenix tofu are returned with water and water.
- The bladder is small, two foods, takes, and tassels to cut finely.
- I'll burn the broth and make the fire. Put a pot in the pot, boil water and choroidal juice, and loosen yourself and remove bones. - I'll be right back. - I'll be back.
- If you put mushrooms, dried mushrooms, and mushrooms in the fire, you'll boil them with a dry root and a bowl.
- With sugar and soy sauce, taste it, add phoenix tofu and boil it.
- Eggs are baked and baked. When it's cold, we cut it into fine pieces and turn it into a silky egg.
- Mix sugar, salt, vinegar, and make vinegar.
- I make rice rice with a little roll of vinegar and mix it to cut.
- I'll mix 2/3 of the rice and 1/3 of the ingredients with a nice look. The rest of the tools are laid out on top of it.
- The rest of the rice is laid out and cut.
- We're going to wear a silky egg, thick, and parsley.
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.