Sanma Zushi さんまずし

History and Origins

At the Koda Koda Kota in Bearno City, there is a practice that says, "I wish my child would grow healthy by eating something like a "snack" with a medium in it. The "snap" usually takes away the metacarpals, but the supper can be made with bone. Besides wanting to be raised as a child with a frame of mind, it could be thought that it also made up for calcium. Before the birdhouse of the Oda Shinto shrine, the guide to "The Land of the Sun and the Birth" is built on a log bar. It is a local dish that can be eaten mainly for celebration and feasts, and it has been enjoyed in various stores since the eating-place in Sugiu, Japan, began selling it. It has now become a national dish representing the district of Toyo. And yet, in this area, you can make a good dinner with it, and you can make it out of an eagle, an ant, a catas, or anything like that outside the season of Samma.

When It Is Eaten

Samma is a roundfish caught off Hokkaido about September, and from late November to late November, it is a Mie Prefecture fish that comes south-side. By the time we catch fish in Bearwood, the Samma's fat is falling, and it's so thin that it's hard to dry, but it's good to put on a sashimi or vinegar. The festival and New Year's Day are being celebrated in the homes of the people and are being folded as a source of the celebration.

How It Is Eaten

The low-fated Samma in the bear's fish is turned around the bear's city, and around the tail eagle city, it is opened up in its stomach, salted in water and salt, and then put on the acidic acid of the stamen, which is also so strong that it is attached to the rice, and then tightened with it on top of its head. You can use mustard, candy, and so on. It's said that there's a regional difference in how Sanma opens, but in Kumano City there was once an official office, and in the military world, the opening of an angry spirit was so intense that it was held back. Even more recently, it's been possible to make it with a non-heading style.

Recipe

Ingredients

• 600 g rice
• 1000 ml water
• 8 Pacific saury
• 40 g salt
• as needed （、） 酢じめ下漬け用果汁
• Mix: 30% 酢 魚重量の
• Mix: 砂糖 酢と同量
• Vinegar: 180 ml vinegar
• Vinegar: 70–100 g sugar
• Vinegar: 15–25 g salt

Method

1. I'm going to close my back or open my stomach. You can keep it off your head. Take out internal organs, eella, eyes, quickly wash them with water and wipe the water with a frickin.
2. Five percent salt on the fish's weight is carefully thrown on the surface of the fish.
3. When the fish are salted, hand up the metacarpals, stomach bones, and sideline clavicles are carefully removed. The scales on the center of the surface are laid out from the tail to the front of the head with claws to wipe out the water by carefully washing them. I'll check the salt on the fish.
4. I'll put it on. I'm going to take my book for about 20 minutes. The book is wrapped up in 30 minutes. We use it by adding vinegar to the bookheating.
5. When the rice is cooked, you can put vinegar on it while it is hot, cut it, mix it with it, and then cool it when it's used.
6. Put the water on top of the roll, and put the fish on top of it. Paint the pepper around the center of the body for your taste. Take the rice and take the rice 440g and hold it a little stiff in the shape of the Samma with the length of it. You can put it on the sunma and pick it up with a coil.
7. This is cut into about two centimeters wide.

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.