Hitokawa Zushi ひとかわすし
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | ひとかわすし |
| Home area | The lovehouse town, the city of Edo. |
| Main ingredients | So, you know, we've got a lot of things to do: rice, vinegar, dry rice, carrots, lentils, silk eggs, and so on. |
History and Origins
"Armanji" is a box-somi from a well-formed person in Sakura, Shiga Prefecture village. At present, they have moved to the city of Totaka, and they are spread out in the center of the Tokyo Edo near Sakura, Sakura, and Rikucho Town. I'll put rice and equipment in a sushi bowl with two-pack of rice in it, and then I'll put it on four steps, or five steps. The sushi that I put on top of it with colorful tools and layers of rice is gorgeous and gorgeous. It's called a "Customer" to pick up and eat a few sushis in layers. Also, a "chiji" is eaten on the day of Hare and on the day of strangers, for it is served by 20 to 40 sushis at once. However, instead of using a chicken for legal or funeral purposes, we will replace the eggs with hot water leaves and make them into a convex instrument. The Shiga Prefecture has a similar box sushi and a "Suji Touji" that is made from the Kaga City of Mizuguchi. Transmitting across the country has been handed down from old to Japanese diet, and has been eaten on various "Hare Day"s, such as festivals, celebrations, and rituals.
When It Is Eaten
We can eat regularly mainly on Hale Day and in front of strangers.
How It Is Eaten
I prepare rice in advance, cut off each tool, and put it on the bottom. When the rice is ready, we move it half-snap, add vinegar and then put it in sushi bowls. We scatter the tools from above, spread them flat with our hands and place them heavy. I'll cover it up, feed more food from above, scatter the tools, and do it by hand.
Recipe — Serves 20
Ingredients
- 1 rice
- 10cm dashi kelp
- 2 tbsp sake
- Vinegar: 180 ml vinegar
- Vinegar: 90 g sugar
- Vinegar: 20 g salt
- Vinegar: a pinch umami seasoning
- 100 g chirimen (dried young sardines)
- 8 dried shiitake mushrooms
- 100 g carrot
- 20cm kanpyo (dried gourd strips)
- 1 boiled bamboo shoot
- a pinch snow peas
- 3 egg
- 2 nori seaweed
- 3 tbsp sugar
- 3 tbsp soy sauce
- a pinch salt
- 30 g pickled red ginger
- as needed （） vinegar
Method
- I'll have to wash rice well 30 minutes before cooking.
- If you want to dry it, put plenty of water in a bowl of sugar and put it back in. When it is soft, cut it into pieces and cook it sweetly with one teaspoon of sugar, sugar, and so on. The eggs will be ground into thin, cut, and made into silk eggs.
- The garlic is salted, soak it in water, and cut it off when it's soft.
- Carrots and kites will cut short a two-inch book.
- I'll boil it in the sauce. If you get soft, add four and boil the rest of the sugar and soy sauce.
- I'll soak the mushrooms in vinegar.
- When you cook rice, drink and water together, water together, water together, and so on. After you're cooked, you'll be steamed for about 15 minutes, transferred to a sushi bowl, and mix six.
- Put seven halfs of the water in the tub and flat it, cut the two and the five juices, and shake half of it, and then put the silk eggs and the peppers in half, and hold it with hand water vinegar. We cover the middle and put the rest of the rice in, as well as smooth and heavy with hand water. Each section is cut to the right size, and the red and the red pepper are cut into pieces.
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.