Kakinohazushi 柿の葉寿司

History and Origins

In a smart town far from the sea, I came up with a method of eating fish in a delicious way without spoiling them. The protein in the leaves of the plant is perforated and prevents the salt mass from hurting. In the past, farmers always found one or two of the trees in their garden. I see a glimpse of the wisdom of the predecessor who knew that the leaves had various effects.

When It Is Eaten

It is said that in the past, every household was built as a meal for the Hare day, such as a festival, a New Year's, a host of guests, and so on. If you put them in leaves in red or yellow color, they will become even more colorful. I feel the autumn mood and can enjoy another "Ishiaki of the Iwaji of the Sakura."

How It Is Eaten

It's simple. The chopped salt mass is soaked in vinegar water to taste it, grab rice mixed with vinegar, and place a salt mass on it. The rice that you hold in your hand is made by putting it on the leaves of the walrus, and with the nuts of the mountain on top of the salt mass. It's a brilliant contrast between pink and green leaves of salt mass. The moment I put it in my mouth, the flavor of the pepper and the flavor of the mountain tops spread out over my mouth, adding to the flavor of the salt mass. The berries in the mountain range add accent to taste and increase appetite.

Recipe — Serves 15

Ingredients

• 1 rice
• 1.1 水 米の
• 100 ml sake
• 20cm kelp (konbu)
• 1 salted trout
• 90–100 persimmon leaf
• Mix: 200 g sugar
• Mix: 250 ml vinegar
• Mix: 2 tbsp salt
• Mix: 1/2 cups vinegar
• Mix: 2 tbsp sugar
• Mix: a pinch salt
• 90–100 （90–100） sansho leaves

Method

1. The leaves are thoroughly washed and wiped. The leaves of the mountain will choose the young shoots as best they can.
2. Rice is prepared half an hour before cooking and cooked with sufficient water, soap, and wine.
3. The salt mass is thoroughly washed and dropped on three and frozen. Keep the skin thin and wash with thin salt water.
4. Cut off one body on an angle of 40 to 50 pieces, and dip the taste in B for about one minute and two minutes.
5. The seasoning "A" seasoning is ready to be cooked and ready to mix quickly.
6. Grab the rice, put the rice, put the rice, put the leaves of the mountain, wrap them in the leaves of the bush, and then pack them in a bowl or a bowl. When you're finished packing, cover and cover with the leaves of the bush and cover about twice as much stone as a broom.
7. If you dip it in half a day to night, then the rice is delicious.

More About Kakinohazushi

Nara Prefecture ZXZQQ023X and Ishikawa Prefecture Koga, Tottori PrefectureK8X native food.

But in Nara PrefectureZXZXZZQQ023X, ZXZQQ08X, ZXZQ4X, ZZQ104X, ZX108X, ZX108X is used as a local feature.

Nara PrefectureWakayama Prefecture

It's a sushi that has been wrapped around the leaves of the bowl and pressed. In some places, after wrapping a cloth, the leaves of the fly will be rolled. The notation is often called "the leaves of the plant." The leaves themselves are for flavor and preservation and do not eat.

It is said that Mizushi Iwa was born in the ZQ 158X age, from the upper stream of the river. According to one theory, a fisherman in Fukuoka, Japan, used salt in the belly of a caught fish, and used the boat of a river and a bear to travel to the Republic, but by the time he arrived in the Republic, he was too salty and developed a way to eat it with a piece of rice to ease the salt. It is estimated that it was first eaten like sushi, and became a recipe for rice, such as we see today, after the Edo, which was introduced by the rice mill. Since then, it has been considered a rare treat for festivals and celebrations. It has become popular especially as the best food for the Japanese and Japanese.

The method of putting food in the leaves of the plant is a traditional storage technique that allows them to have a bacterial effect (which depends on the fact that they are wrapped up in season and so forth) to save food for a few days. Moreover, by sticking to the leaves of the plant, the scent of the leaves of the plant will be transferred to sushi and the flavor will be improved. The leaves of the plant can be salted to make them soft or to increase the effect of the fungus. The leaves of the plant are better for soft leaves (in particular, for early thrombos), because they are soft. Although the story was only old, during the Meiji period, I suggested a sushi with the use of a kanji, and today it is a custom to have a man and a woman as well. There are also more stores that provide sushi for plants that are rich in variety. One of the people who spread sushi from Ishishio, Tanizakiro Tanizaki, can be named. Tanizaki, in his essay "The Gesture of the Sun, " takes up the Sushi of Ishi, and praises it as "The Fabric of Tokyo" "in a sense I am in no way able to imagine. "

It was also on the market for fast car sales. Nara Prefecture uses a lot of the leaves grown in the 5th and Yoshino district. It's chosen "Naya's Goods" and has been passed over to a sushi shop all over the state, whether it's made from raw materials, gifts, or household products. There are a number of private stores and restaurants that provide sushi for mushrooms. In the river village, the main stream of walnut sushi, which is used in traditional salted Saba without vinegar, is called the old style.

Wakayama Prefecture is also designated as a Wakayama Prefecture recommended souvenir item, and you can see several stores in northern China, especially Imbun.

Ishikawa Prefecture Kaga District

You can put sushi in order, scatter cherry and blue algae on the surface, put them on a bowl, and eat them for a few days. I don't usually eat the leaves of a plant. In the home, it is often made mainly during summer and fall festivals.

Tottori Prefecture

In the Tottori Prefecture Wise Head district, there is also a traditional sushi, called a sushi of the fly. We put rice on the leaves of the spread plant, and use a vinegar - hardened cucumber to make the mountain rose have an accent. Although the Wise Head is an old-fashioned source of rice, and the sushi from the Japanese has been a traditionally prepared local dish, the families that we make are less likely to grow. So in 1987, by local farmers, I started the Master's Development Research Institute and started to sell it for the public at stores. It's been chosen later for "A 100 which is really good for the locals to choose."

Text adapted and translated from the Japanese Wikipedia article 柿の葉寿司 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.