Konoshironosugatazushi このしろの姿寿司

History and Origins

In the area of the Coastal Coast of the Eightth and Shiba and the Akira Sea, it is essential for families and relatives to gather in New Year's, Festivals, celebrations, and other places. As a dish of luck, this region has been inherited from the time Edo. Cochol is a sea-sized sea-sized fish, and a five - inch - long [5 cm] young fish is expensive at seasides, and a well-known cucumber, next to a ten - inch - tall fish, which is named after a grown fish, and then a grown fish, named after a grown fish. Just like writing in Chinese as winter as a fish knit, the season between fall and winter is when fat is on, but in the eight-year-old ocean that flows through the river, you can get it all year round. It's so fast that it doesn't travel very far. If vinegar is combined with vinegar, it will increase your preservation. In some homes, sushi will close the cocolye and open up the stomach. After removing the middle bones and the entrails, they will be salted and put on the sweet vinegar and put it on. The sticked rice is packed into the stomach, and then put on the plate with a bow and a head and a tail. It's a delicious salt and sweet flavor of vinegar and rice, but it has a good flavor, like a dish of rice, and it tastes delicious without a bowl of soy sauce. And there's also a "Dusomi" called "Daiji" which is made from tofu when making tofu. I'll roast the carrots and such things that I have carved for you. I'll make them taste with vinegar, soy sauce and sugar. There are types of things that are as tight as sushi, or ones that are on three pieces of vinegar and wrap them around with a round, round, round, or round surface.

When It Is Eaten

It's an essential dish for New Year's and celebration. As a local dish, it is a favorite food for tourists as well as for roadside station and souvenirs.

How It Is Eaten

Smushi can be cut into easy-to-eat sizes and then spread back into shape. The sweets are good, and without the soy sauce, they are delicious, and the heads and skeletons are soft enough to eat without leaving them. After two days, if you can make it a little more tasty with an oven toaster, then you can enjoy the fragrance and again the different flavors.

Recipe — Serves 5

Ingredients

• 3 コノシロ
• a pinch ginger (みじん切り)
• a pinch green onion (小口切り)
• 2.5 × 180 ml rice
• Mix: 2 tbsp salt
• Mix: 150 ml vinegar
• Mix: 120 g sugar
• Mix: 100 ml vinegar
• Mix: 100 g sugar
• Mix: 2 tsp salt

Method

1. The cocoly opens from its back, takes away the metacarpals and the entrails, and washs its stomach well with water. Washing water takes a raw smell.
2. I'll shake the coocolly and hold it for a day and a night. (and more than that) wash the coocolly and drain the water.
3. Mix seasoning A together, and place the cococolo in it for five hours. It's a good idea to stick around here so it'll soften your bones and your head.
4. Rice is washed and cooked normally every half hour. When you're cooked, add a mixture B and a pearl, add and mix them and cool them.
5. I wipe the coocolly water with a frickin, pack four rices inside, and pick it up. It's done.

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.