Sasazushi 笹寿司

History and Origins

The "Sujiji" is a local dish in the northern part of the country. In Niigata Prefecture, it is eaten in the upper part of the country. Ishikawa Prefecture is a "smushi" with a bowl of rice wrapped around it and pressed, but Niigata Prefecture's In other places, such as Tokyo, Shanghai, and Tokuzu, there are areas where the leaves of the tree can be folded and called "Iseshima." In some places, you can make it by using your own crate. Made mainly for Hale Day's food, and behaved when there were many baskets and festivals. Some of the ingredients are beautifully decorated on vinegar rice, others are made by mixing them with rice, and others are slightly different in different areas and in different homes. Because it takes so much work, home work is getting smaller than in the past. It is said that "in the war period, the forces of Tsukoku Tsutomu, in the background of the Tada's battle with Kozato, made their way into the pot" "in the war of Nakashima, the inhabitants of Nagano Prefecture, have made their way to the village of Shikoku." And the periphery was high and was eaten as a food reserve. In fact, it is also said that Otsuichi also carried a gun wrapped around his leaves. In the seventh and seventh days, the Manchus River Youth Council, which is known as "The Sung's Word," was registered as the anniversary of July 7, which was applied to the Japan Memorial as "The Great Day of the Seven." It is hoped that "I wish you would touch native food in seven evenings and reconsider the charm of the river Stakefish."

When It Is Eaten

It's made as a dish for Hare's day, centered around such activities as trays and festivals. Materials are used in mountains, in sea fish, in local plants, and in season.

How It Is Eaten

Put the rice on the leaves of the bear, and color the flavored materials and flavors with them. It's used in mountain plants such as straws, sprays, and so forth, as well as rice and rice plants, and so on. The wrappings include only a piece of sushi placed on the cushion, and one of the pieces that was broken into one side of the boat, one of the pieces that was folded into a triangle, one of the pieces that was wrapped around the wind, and another one that was wrapped in an igusa. When you eat, you don't have to use chopsticks. You can pull the leaves of the broom and eat them with your hands.

Recipe — Serves 4

Ingredients

• 3 × 180 ml rice
• 60 g fillets
• 2 egg
• 15 g dried zenmai (royal fern)
• 80 g Nozawana pickles
• as needed ginger
• 20–24 all
• 8（7cm、） 姫たけのこの芽
• 60 g（） miso
• Mix: 1 tbsp sugar
• Mix: 1 tsp salt
• Mix: 4 tbsp vinegar
• Mix: sugar, to taste
• Mix: salt, to taste
• Mix: vinegar, to taste
• Mix: sugar, to taste
• Mix: salt, to taste
• Mix: mirin, to taste
• Mix: soy sauce, to taste

Method

1. The rice is a little stiff, and mixes the flavor A with vinegar and cooks rice.
2. The dryew will be soaked overnight in water and boiled to the taste you like with soy sauce, sugar and salt.
3. The princess tastes only the soft parts with soy sauce, sugar, garlic and so on.
4. The salmon evaporates, takes skin and bones, and soaks in the sweets of flavor B.
5. Nonozawa vegetables are served in advance, finely cut, steamed in oil, and cooked with the flavor they like.
6. Eggs are often mixed with sugar and salt and ground into pieces.
7. The citrus passes through the water and cuts the moisture.
8. The 30 grams on the rice bowl is spread into a small mold, and each piece is pressed lightly and arranged on a plate. You like it, but you eat it with a add to it. Please enjoy yourself with your favorite tools, such as dandelion.

More About Sasazushi

A sushi is a kind of sushi that brings sushi and sushi from the leaves of the bear.

A sushi in the Ishikawa Prefecture White Mountain area is a kind of sushi that is made by rolling with two pine leaves, filling the box and making it work under pressure. It's an essential dish for the festival in Shioyama and Togo.

A Japanese dish made from Nagano Prefecture and ZXZQ080X is a native dish made of raw rice on leaves, ingredients and spices. For this dish, I'm talking about the reference to Kosaki. In this term, we deal with Ishikawa Prefecture.

Besides fish such as fish, such as fish, such as fish, such as fish, such as fish, fish, and fish, sometimes use oiling. As a spice, there are such things as the rose leaves, the pepper lemons, the finely cut shrimp, the blue gauze, and so on.

There's a "sniffing" in a product that's a Ishikawa Prefecture menu maker and lawnmaker, but it's called "swinging a chicken" with two leaves. (From July 24, 2009, to July 34, 2009, page 34)

How?

Preparation

Bearza's leaves are washed well and dry with towels to wash the surface. The fish on the subject should be cut into five millimeters and put on vinegar. It's easier to make sushi with a big bowl than a pinball.

Cooking.

Spread out a leaf, and then place it on top of it in order of herbicide, naan and sushi. (To prevent saxophones and other dry matter from spoiling faster with the water of a fish that is placed on a sushi.) Pack it up with leaves and hold it lightly from above to shape. We wrap the other leaf up to be the first leaf and vertical. I'll pack them in an easy-to-do sushi box and put them with a heavy, heavy, and heavy book on top.

If you put it there overnight, you'll be able to eat. It's said that the leaves have antibacterial effects, and it won't be put in a refrigerator that can be stored in cold and dark for a few days.)

Text adapted and translated from the Japanese Wikipedia article 笹寿司 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.