Bara Zushi ばらずし
| Prefecture | Kagawa (香川県) |
|---|---|
| Region | Shikoku |
| Japanese name | ばらずし |
| Home area | All within the province. |
| Main ingredients | We're going to have to do something about it. |
History and Origins
"Sweeting" is a mixture of rice and seasonal vegetables and is eaten to the host on Hare's day. For guests, it's vinegared for such things as saguaro, sava, conocola, and so on, and i'll serve them as an elephant-burning, silk eggs, red peppers, and tree sprouts. The shrine's festival in spring, the stable, the building, the wedding feast, the law, was the least appreciated. The "save" of Tsutomuji, a region in the Miyagi region, is characterized by sweet flavoring. Also, from the Edo to the 40s, this place is one of the largest salt producers in the country, and the salt makers in need of strength were fond of sweets. It's estimated from something like this that sweet "rotten" has come to be made in Tsutomu City.
When It Is Eaten
In special events such as spring and fall festivals, the Memorial feast, and other occasions, "The Unsullied" were acted on. By making "snips" with a variety of tools, with children and adults gathering and talking tics, and using different tools at the same time and in different tastes, the occasional program and food became the topic of conversation, and it became the place where local history and culture would be passed on.
How It Is Eaten
I cook rice with a mixture of rice and rice. I'll boil shrimp and cut the ingredients, such as lily potatoes and crabs, and boil them lightly. The rice that is mixed with vinegar is added to the ingredients and stirs quickly. They are mounted on vessels, and add to their color such as anago or a rich silk egg.
Recipe — Serves 4
Ingredients
- 3 × 180 ml（ 5cm1、 2 tsp） rice
- Vinegar: 60 ml vinegar
- Vinegar: 1 tsp salt
- Vinegar: 50–70 g sugar
- Mix: 1/4 aburaage (fried tofu pouch)
- Mix: 40 g carrot
- Mix: 20 g burdock root
- Mix: 3 shiitake mushrooms
- Mix: 2 taro
- Mix: 30 g lotus root
- Mix: 80 g shrimp
- Mix: 1 egg
- Mix: 30 g snow peas
- Mix: a pinch anago
- Mix: a pinch pickled red ginger
Method
- Rice is usually cooked with sieves and wine.
- I'll get the stuff ready. The shrimp is salted, and the shrimps are soaked in water. The lily potato is a rough cut, salt, and put into the water. He's got a small cut in his mouth. Carrots, oiling, and the like cut out fine shorts. I'll have to boil the soup and make it thin.
- Put the vinegar ingredients on fire and melt the sugar and salt.
- Put hot rice on (single and rice tubs) and mix vinegar with it. This time, add two tools and stir quickly.
- I'm gonna wear a bowl of antlers, or a piece of stringed egg or salt, and I'm going to wear a piece of slice of lentils or red pepper.
More About Bara Zushi
Sung - Su - Su - Su - Su - Sa - Ra
Cooking
Soyoshi Ko, a type of sushi. It is often a sushi that mixs a wide variety of vegetables, fish and other ingredients into a rice dish. Okayama Prefecture - home dish of Okayama Prefecture. I don't have to be prepared. The Kasai-san, Okayama City's trigonobisac shop, has to be manufactured. - Kyoto Prefecture, native food. I don't have to do anything after work. Tokushima Prefecture - native dish of Tokushima Prefecture. The beans are made in golden when they are boiled with soy oil and sugar.
CENTRAL
Text adapted and translated from the Japanese Wikipedia article ばらずし 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.