Iwashi Zushi いわしずし
| Prefecture | Mie (三重県) |
|---|---|
| Region | Kinki |
| Japanese name | いわしずし |
| Home area | The Iga culture, the Central and Central Biosphere, the North American culture, the North American culture. |
| Main ingredients | I'm going to show you some of these. |
History and Origins
Mie Prefecture's catch of fish is in the top of the country, in the top two, in the top six and in the Eagle. The "silence" that used the eagle was created and eaten at the time of the festival of autumn and elsewhere. In the west of Mie Prefecture, where Iga City is remote from the sea and Yoichi, it was the custom even to eat it on any special day of the celebration. During the fall festival, the salt eagle will line up with the fish shop. At the fall festival, they made a lot of "silence" and then gave it to them for souvenirs. On the coast of China and the North Sea, fresh eagles were available, so they salted raw eagles and created a "Oyster." It's also called the Festival.
When It Is Eaten
It is eaten mainly during fall festival, and there are other "sing" and other things that are served at fall festival. "Knitting" is an essential part of the festival. We can eat it again when it's all over again.
How It Is Eaten
In most areas, "singing" is a wooden frame-stuff, so we'll keep it moist with vinegar in the inside of the wooden frame. I can pack vinegar rice into the wooden frame and take an Eagle one at a time. Cover it, press it from above to press it. I'll push it out of the wooden frame after I've settled down between the eagle and the rice. I'm cutting it so that it doesn't break shape last. Recently, more and more things have been made with the grip of the wind. Also, in the Middle and North regions, the fall festival is mainly held, but the wind has been growing from the center.
Recipe — Serves 4
Ingredients
- 20（10cm） sardine
- salt, to taste
- 50 ml vinegar
- 3 × 180 ml rice
- 1 cloves ginger
- 2 tbsp white sesame seeds
- sweet-pickled ginger, to taste
- Vinegar: 4 tbsp rice vinegar
- Vinegar: 1 tbsp sugar
- Vinegar: 1 tsp salt
Method
- The eagle takes away its head and its entrails, washs them with thin salt water, opens them up, and takes the metacarpal and the abdominal bone.
- I'll put a single eagle in front of a bonn without having to put a bunch of salt on both sides for the night.
- I'm not washing it with water, but I'm washing it up and I'm putting it in vinegar. I like the amount of time I'm packing.
- I'll mix it up with a bowl of rice. I'll cool it. Cut the ginger into pieces and mix it with a smudge. I'll cut the decorations, cut them, and prepare them.
- I can hold the rice from the rice of the eagle's size and pick up the juice of the three eagles. I'm going to fill this out from the end of the sushi model. I can cut a slice on it. The last thing you can do is press the shape cover to cook rice. If you calm down a little, press the lid, remove the frame, remove the bottom, and then cut it properly.
- For a large eagle, it's cut into two pieces. You may taste sweet pepper.
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.