Sumoji すもじ

History and Origins

Sava's annual catch of fish is a Shimane Prefecture that boasts the top class in the country. The cold, rough waves of the Japanese Sea take a delicious sabbatical of fat. The "Friend" is one of the mustards that have loosened the baked sabbatical from special products into rice. It is the Yumichi Hikichi-Sai district in the interior that's becoming famous. This area was a long way off as a means of connecting Hiroshima Prefecture with the cloud region. Generally speaking, "burning" refers to a stick, whereas in the interior of Shimane Prefecture, it can refer to a broom that has been loosened. Many of the Saabas that were washed off the coast of Japan were carried to various places through this area, but before Meiji's rule, there was no saving technology or means of transportation. So it's said that it was the start of the burning Saba that burned and transported the saabbas so that they could carry them farther away. Like "live rot" in fast - beating Sabas, the relatively preserved sabbatical is the wisdom of life born of popular culture and an invaluable ingredient for protein.

When It Is Eaten

The baked sabbatical has been eaten as a valuable source of protein since ancient times. Now, regardless of the season, we sit at the table. There's an expert in cooking sabers in the city, and they're passed on to tourists outside the province as a welcome welcome welcome. The fated sabas are enjoyed as well as baked sabeas, such as "sautfish" and "shoefish" and "shoefish" and "shoefish" and "shoefish" are enjoyed.

How It Is Eaten

It's a method of cooking that goes to the Yuuki-Tama district of Yumichi-Sakaga. It's a method of cooking that goes to the Yuuki-Tama district. When I've got a "Friend," the fragrance of burning eyes is eating me up. I remove the burned saba from my bones and then blend it with vinegar when I loosen it. Ella's part is oily and not going to the sushi. If you mix rice and rice with rice, make rice with rice prepared for freshness, and mix it together with the baked cassava that you had already loosened before. We often eat not only the mackerel, but also carrots, dried, dried, and creamed in soup, mixed with a sweetly finished piece of paint. The silky eggs and the trinkets scatter and add color to them.

Recipe

Ingredients

• 2 × 180 ml rice
• 2 tbsp glutinous rice
• Vinegar: 20 ml rice vinegar
• Vinegar: 1 tbsp sugar
• Vinegar: 1/2 tsp salt
• 1（450 g） grilled mackerel
• 40 g carrot (A)
• 5 g かんぴょう（干し） (A)
• 40 g bamboo shoot (A)
• 40 g butterbur (A)
• 2 shiitake mushrooms (A)
• 20 g snow peas
• 1 tsp light soy sauce
• 01 tsp02 sugar
• 1 shredded egg crepe
• shredded nori, to taste

Method

1. Rice and rice are washed together. Put a little less water and 20 minutes before cooking.
2. I'll melt the vinegar in a good manner.
3. Carrots are small, cut, and salty, and wash well, dip it in water, and then put it back in the water, and then it will be fine. I'll cut into pieces all the colors and colors. I'm going to cut the rice in a quick salt solution, cool it into water, cut it in half and cut it into a piece of salt.
4. The baked Saba drops the head part from behind Ella. Relax parts of the body with care to keep the bones. *The head part from Ella is too oily to go to the sushi.
5. I'll put a piece of A in the pot and put it on the dry ground and put it on the weak fire. When you are boiling, add a little sieve oil and sugar and cook two and three minutes. I'll cook the soup before I cook it.
6. I'll put the cooked rice in a tub, put two of them in a bowl, roll them in, cut them, mix them quickly, and then come to the cold place.
7. I mix the tools with the loosened sabbatical.
8. I'll put rice on a vessel, string eggs on a stringed egg, rice, and Haumi on a stone.

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.