Oshinukizushi 押し抜きずし

History and Origins

From spring to early summer, when the beans are ripe and the wheat begins to ripen, the fat sawalas enter the Inland Sea from the open sea and enter the season of the Sawala. In a devout farmer it is a custom to buy a saguaro during the time before the harvest or the planting season, to cook various kinds of saguaro dishes and to invite relatives to drink. The main character of this Spring fish is Sawala's "Sawaling Out." And in a home where there are young girls and girls, my mother-in-law will buy a sawala and bring her back with something in a fish box made from the southern sky. When my parents returned home, they had their spring fish in the house, and my wife had an opportunity to work out a relationship with my parents by bringing home the "repressive" they had created at home as a gift to their families. The Spring fish by Sawala's "Sawal-Sawal" has a similar habit in some areas, named "Sawal" and "Sawara First."

When It Is Eaten

You can make it from late April to June when the saguaro fisheries are in season.

How It Is Eaten

Put the rice in a mold and cut out some boiled vegetables between them, and then on top of it, place the tools in a mold, such as sauerkraut, mountain seeds and mustard, and colored shrimps, eggs, and red peppers. The pushers vary in squares, pines, and plums. It's a rich dish with its seasoning ingredients.

Recipe

Ingredients

• 5 cups rice
• Egg: 1 egg
• Egg: 1/4 tsp salt
• Butterbur: 2 butterbur
• Butterbur: 3 tbsp dashi stock
• Butterbur: 2 tbsp sake
• Butterbur: 1 tbsp sugar
• Butterbur: 1/2 tsp salt
• Shiitake mushrooms: 4 shiitake mushrooms
• Shiitake mushrooms: 1/2 cups recipe
• Shiitake mushrooms: 1 tbsp sugar
• Shiitake mushrooms: 1 tbsp soy sauce
• Shiitake mushrooms: 1 tbsp mirin
• Frozen tofu: 1 frozen tofu
• Frozen tofu: 1 cups dashi stock
• Frozen tofu: 2 tbsp sugar
• Frozen tofu: 1/2 tsp salt
• Frozen tofu: 1 tsp1/2 sake
• Frozen tofu: 1/2 tsp light soy sauce
• Spanish mackerel: 300 g Spanish mackerel
• Spanish mackerel: 1 tbsp salt
• Spanish mackerel: 1/2 cups vinegar
• Broad beans: 12 broad beans
• Broad beans: a pinch salt
• Broad beans: 1 tsp sugar
• Vinegar: 1/2 cups vinegar
• Vinegar: 130 g sugar
• Vinegar: 15 g salt
• sansho leaves

Method

1. I cook rice, put vinegar in it, and cook rice.
2. Wash with a small teaspoon of salt, boil it with salt, peel it with a small bite, and cook it with a refreshing juice until it is no longer steam.
3. The bowl is cut back into strips and cooked with juice and flavor.
4. The eggs are ground and cut to the size of their favorite.
5. The sawalas cut is done by salt for about 30 minutes and then put on vinegar for about an hour.
6. The mustard is salted and tastes sweet.
7. The frozen tofu is boiled in soft water and then applied to water, cut small, and boil until the juice is dry.
8. Add half of your rice with leaves under the pushers, and fill it with a proper amount of rice, and then place it on top of it, and press it out from the top to the bottom of the mold. We will beat the leaves of the mountain and put them on top of them.

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.