Satsumasumoji さつますもじ

History and Origins

In Kagoshima Prefecture, "sniffing" is called "sniffing" from the old wife tongue in the temple. While Kagoshima Prefecture bowls have a "dried" and "dried" and "dried" were eaten mainly by princes and up-surgents, who used the ocean and mountains as a luxury food, the "dried" was known as a staple of the common people who did not use expensive ingredients but used the local food. However, I use ten different dishes, either past or future, to finish the dishes brightly for the celebration table. The so-called "stammering" and "robbery" are characteristic of Kagoshima Prefecture. Local wine is called black wine or ash wine. It is made by adding lye to the fragile process in which it is made. In Kagoshima Prefecture, they use it as a cane, and they drink it as a soft drink. Because of the mild climate, Kagoshima Prefecture used to be poor in making wine, but instead it was very successful in making this local wine. It is said that to make a dish without a pot at all, it contains an abundance of amino acids, organic acids and minerals without breaking down, and brings out the flavor of the dish. The "Drinking" is a mixture of this wine and it is made by fermented, but with the "Sniffard" you can put your hands into wine and stir the tools and rice with your hands in a great way.

When It Is Eaten

It's been eaten during spring events for ages, and it's still an essential dish to celebrate in the spring, such as a festival, graduation, and entrance ceremony. In addition to this "single-drill," they say they celebrated it with red-white bowls and moldy sweets.

How It Is Eaten

In addition to seasonal materials, the dried, fried, fried, chopped - and peppered - into finely chopped rice, and mixed with vinegar, and then mixed with a mixture of the local wine. If you put it on a bowl, you will have a colorful layer of silky eggs, peas, reds, and tree buds and so on. Although the foods and flavors to be used vary from home to family, they are common to use seasonal food and to use local liquor.

Recipe — Serves 4

Ingredients

• 280 g rice
• 380 ml water
• 45 ml vinegar
• 2 tbsp sugar (refined white sugar)
• a pinch salt
• 8 g dried shiitake mushrooms (千切り)
• 2 g dried wood ear mushrooms (千切り)
• Mix: 1 tsp sugar (refined white sugar)
• Mix: 1 tbsp light soy sauce
• Mix: 1/2 tbsp mirin
• 1cm） 40 g dried daikon strips
• 50 g burdock root (ささがき)
• 1cm） 100 g carrot
• 1cm） 50 g bamboo shoot (水煮)
• dashi stock, to taste
• Mix: 1 tbsp sugar (refined white sugar)
• Mix: 1 tbsp light soy sauce
• 1cm） 30 g satsuma-age (fried fish cake)
• 1cm） 50 g kamaboko (fish cake)
• 2 egg
• a pinch salt
• a pinch sugar (refined white sugar)
• 16 g snow peas (千切り)
• しょうが甘酢漬け (紅しょうが千切り), to taste
• 60 ml local sake
• sansho leaves, to taste

Method

1. Wash the dry and dry stains, and put them back and save the juice. Wash the dried radish and put it back in boiling water. I'll wash the rice and cut it down. I'll boil the rice and cut it into a thousand pieces.
2. I cook rice for it, pick it up in a tub, shake vinegar and mix it up to cut it.
3. If you want to put it back, the stain will be added to the sauce and boiled to a bowl of water, then add A to it and boil it and make a thousand slices.
4. It's so delicious that I boil the rice in the soup and add to it a bowl of mushrooms, carrots, dried radishes, and a thin paste with B.
5. Topping, steaming and steaming, add local wines and quickly burn through.
6. The eggs are to be broken into silk thread eggs four centimeters long, add salt and sugar.
7. Mix the rice with a mixture of ingredients and pretend to be wine and mix it well.
8. I'm going to show you how to make a new product.
9. I'll put it in a steamer that's hot and steamed for about 20 minutes.

More About Satsumasumoji

Kagoshima Prefecture native food. It's sushi, a kind of broomstick.

Overview

While Kagoshima Prefecture has a local dish called Sushi, while it is a sushi that is eaten by the prince and by the superiors, which is a daily sushi from the sea, which is used by the mountains and the wines, the Japanese are a local sushi from the season.

It's made as food for the celebration and as food for visitors.

Characteristics

The tools used vary from home to home, but they are characterized by a sweet cut of tools and rice. When mixing materials into rice, I stir them by hand without using a walnut, but I mix them with a traditional Kagoshima Prefecture wine, which I use as a wine with ashes. Ash on wine has a positive effect on the food when it cools down. In recent years, we sometimes make drinks without using alcohol so that even children can eat.

Origin of Name

"The father" is the wife's word for sushi. Soo-suke of Sou, turned into "Sumi-sumi"

Text adapted and translated from the Japanese Wikipedia article さつますもじ 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.