Kokerazushi こけらずし

History and Origins

One of the dieting cultures represented by Kochi Prefecture is called "Schin Culture." The variations are so diverse that, of course, there are no common grips, such as push, or "behind," or "becoming" or "beety." When rice was precious, it was a great pity. On the days of the Hare, such as the wedding feast, the promotional celebration, and the return date, the sushi has always been eaten. One of the typical skiffs has a push. One of the "pressures" is the native dish of Toyocho. The "pressing" with more and more rice and equipment on a square wooden frame is characteristic of the colorful look of a cake. The combination of layers of material gives meaning to the joy and sends out as the founder.

When It Is Eaten

The "Knitting" which is essential to celebration and godship is supposed to be a tradition of about 130 years. The materials are in, but the purpose is to eat rice in abundance.

How It Is Eaten

"Knitting" is big and uses five rice bowls. The "knife" that I just pulled out of the wooden frame is a pressed tube shaped like a box. This is cut into easy size to eat and served for customers. In the east, the roasted and loosened fish were soaked in vinegar, the raw vinegar was removed, and the vinegar was used for vinegar, and they called it "soured into vinegar." In the west, you can put a loosed fish in vinegar, but you can put it in a bowl and call it "screw." In the west, they wind wet newspapers so that the fish will be steamed to the ground. This allows us to eat without burning ourselves.

Recipe — Serves 10

Ingredients

• 1.5 kg rice
• Mix: 1（500 g） mackerel
• Mix: 250 ml yuzu vinegar
• 2 tbsp salt
• 60–70 g sugar
• 2（500 g） carrot
• 10 dried shiitake mushrooms
• 1 tbsp sugar
• 2 tsp soy sauce
• 2 egg
• a pinch salt
• 5 carrot

Method

1. You wash rice an hour before cooking, give it to the monkeys, dip it in the same amount of water for half an hour, and then cook it.
2. Sava is placed in three pieces, baked, cleaned clean, and removed from the bones and blood. (Saba's taste and juices are soaked in the rice in the amount of lentils.)
3. Carrots peel and cut into thin half-moons. I'm going to put the bowl back into water and cut it into a slice of fat. The carrots are cooked in the soup of the sauce, and seasoned with sesame oil and sugar. The carrots leaves are torn off so that they remain shapeless. The eggs are baked in both sides and cut into a short volume of three centimeters long and seven millimeters wide.
4. (The eggs are broken, the oil is heated in the egg cooker, and the two sides are burned to make a ground egg.) I'll cut a short book three centimeters long and seven millimeter wide.
5. Wet the inside of the spiral mold with vinegar. Packing rice up to about three centimeters high and then putting carrots on top, eggs and carrots leaves on top, and a wallboard wet with vinegar, and repeat this. The last lid is on top, and the stone is on top of it, and I'll leave it between two hours and one night.
6. The heavy stones, the lids, and the frame are torn out. Cut into five-cm-distance stick on top of the partition.

More About Kokerazushi

A type of sushi. I've seen sushi, sushi, and so on.

Overview

In addition to sushi in an old shape, it has become a model of sushi, sushi, sushi, and boxing, it remains a local dish throughout Western Japan.

History

In the shrine of the Shinto shrine of Yoshida, the name of Koji is listed as a dedicated offering, along with such things as sushi. This is the oldest sushi appeared in the literature. It was caused by emulsion of lactate at the time, and it was put on top of the rice and pressed with heavy stones to produce the diuretics. The oldest form of the rice that was used to produce lysic acid is "not "not" and "not " grows" the rice together.

In the Edo period (in the year 1785) a "The Secret Cooking Box," written in the MT5 Year, was considered as a"no longer famous for its fresh sauce. " By this time it has changed from rinsing and rinsing with vinegar to rinsing with heavy stones, and the Japanese Japanese Japanese's 'Singuji' 2-year 1882' has introduced a recipe for placing tools on rice and rolling vinegar. This is how the sushi that uses vinegar for seasoning and preservation is called "half-gen, half-gen, unstinted." The present sushi is grown because vinegar rice has become a single rice meal and no longer has to be pressed. In the late Edo, the annual "Sacrificial Post" says that the Edo will be more than a box, more than a box, more than a handful. "The end of the box has been in the past five or sixty years." In Edo, the box was destroyed, and Knitsu was the main object.

In 1892, a sushi called box sushi comes in Osaka. This was a sushi that was provided as a box or one of two pieces of rice with "sniff," "sniff," and "sniff," and "sniff" together. This rice sauce is made of tassels and tassels covered with white fish. I called the box itself a little too much, but by the 1990s it was an old term.

There are still shops that provide rice from Osaka to draw the flow of silk, as well as local food left in many other places, where suppliers and families are on the decline because of the difficulties they're going through. However, you can see the reevaluation of the brush like the spring of the Hyogo Prefecture, which was inspired by a new novel for foreigners, which is a poor sight for raw fish. I'd like to be seen.

It's all over the place.

In the past, it has become a local dish in many parts of Western Japan.

I wasn't able to get a book.

I'm going to list some of the sushis that are called condiments that are classified in the unbooked way.

Shiga Prefecture Long Beach City

Gifu Prefecture

In Gifu Prefecture military county and county county, they used herin and large roots, but called it "sing."

Pushing sushi.

In this section, I'll list some of the types of sushi I make in my molds, called a chicken.

Iwashima

Akishima, where there is a rich local strain, has what is called a push.

There is a wide range of pressings in Mie Prefecture. It is characteristic of mixing leaves, such as rice, rice, rice, rice, and lettuce.

We use devices such as cicadas, carrots, govors, and so on. The leaves are between the rice and the implements, just like those in the tail city mentioned earlier, but here they are used.

Using vinegary fish, shrimps, extractibles and silky silk eggs.

The silky egg is rich in color, and it has a spectacular impression of sushi, but the sushi from fishing villages such as the same Wakayama City is similar to the island of Kogasaki and uses Eso's skin. It is also characteristic of Kogazaki's use of a single size type. By the 1980s, fewer people had already made it because of the burning of tubs in Wakayama City.

Hyogo Prefecture Lawaji Island

The daisies of Awajishima are a form of sushi that doesn't use heavy stones but doesn't use heavy stones. It's a kind of sushi that doesn't take long to mold. In Awaji Island, the marketless fish caught in the wilderness, such as Bella, Trahaze, and Eso, were baked in charcoal, and stored in dried fish by the side of the house. The sushi made from this dried fish is the sushi from Akishima. It's served as a dish for festivals and New Year's and guests.

A characteristic of this sushi is that dried fish are covered in the skin. So there is the old saying that the name comes from the name "screw" and that it has been cut to pieces with the idea that it resembles a piece of wood. And there is the idea that it has become "knit" because it changed its accent.

Tokushima Prefecture Seaside County, Sion City

It's a type of sushi that goes to Tokushima Prefecture Seaco County, Japan, but it's characteristic of not using any fish and fish. I'll pack the rice and rice made from vinegar and squeeze it out of the wood frame and then put on gold-time beans, cucumbers, and carrots leaves. And there is also a "scarleted" in the ocean county, apart from the seams, using the whole mass and the cud.

Kochi Prefecture

The Kochi Prefecture's not in the city of Toyocho, but simply in the city's cooking order. We use five pounds of rice, and we mix rice and utensils into a large rice box. As you take a set of rice and a set of utensils, you loosen the vinegar and put on a taste of "Nagosh vinegar." Repeat it until it's full and press it with heavy stones. If it's big, I'll sleep overnight to push it hard.

It's like a sushi.

Iseu is also a type of sushi, but I want to write down what is called "snap" for Toshio and Ishio Iwa's sushi.

Okayama Prefecture

It's a sushi that was put in a bowl and put on a heavy stone and slept overnight. In Nakamura, fish used by the community differ from fish used by the community. In Japan and the first, they are made by using sea cucumbers, separate places, Yoshida and Koko.

In Tottori Prefecture, which runs across the prefectures, and in Seung Jo City, similar sushi using leaves of the leaves is called the sushi of the fly. Kunihito, the wise man's soo, wants to be referred to the Izu's sushi #Tottori Prefecture Wise Head Area.

Fukui Prefecture

In the Fukui PrefectureYZ, I call the same sushi as with salt bowls unspoiled. The food here is mixed with a piece of pepper, wrapped in a bowl or a turtle leaf, and put a heavy stone on it.

Wakayama PrefectureI, Mountain City, Immaculate

I called it "susame sushi" in the Wakayama PrefectureI.

Text adapted and translated from the Japanese Wikipedia article こけらずし 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.