Sushiko すしこ
| Prefecture | Aomori (青森県) |
|---|---|
| Region | Tohoku |
| Japanese name | すしこ |
| Home area | Tsugaru |
| Main ingredients | It's just that we've got a lot of different ways of doing things. |
History and Origins
Of all the Tsugarus, native food is especially eaten in the western and western parts of the Japanese Sea. It's a very rare and unique dish, called "Sook's Snack," that has been digested with rice, steamed with red, cabbage, and apricot, as it were. The Western region of Tsugaru is said to have been built on a large scale during the Edo period, and had been packed into a barrel and eaten as a food for the winter. I also took them to the fields when I needed physical strength, and ate in between and added strength to my recovery. It's also called red.
When It Is Eaten
The rice was supposed to be hungry, strong, brought to the rice paddies, and often ate during the farming process. In the winter, they were packed in a barrel and prized at home for the season when there were fewer vegetables. The longer we swallowed it, the more icicles, the more acidity and the more nutrients we had, the more nutrition, and it wasn't valuable. It's the wisdom of spending the winters of Tsugaru, locked in snow. By the way, local food is called "eat" when you add salt to fish and soak it with rice and so on and fertilize it.
How It Is Eaten
The people of the Western region of Tsugaru have a unique custom of eating rice - soaked "chikki" and rice. In modern times women are eaten in hot summers, with no appetite for food, but originally they were winter preservers. If you mix steamed rice with salty vegetables and pastries, you'll lay down on heavy stones, but after a few days, the sprouts will change into a progressive sense of food. There's a taste for food in different people.
Recipe
Ingredients
- 1.5 kg（1） glutinous rice
- 5 kg cucumber
- 250 g salt
- 300 g shiso leaves
- 1.5 kg cabbage
- 1 red chili pepper
- 100 g salt (アク抜き用)
- 5 100 ml
- a pinch white sugar
Method
- I'll put the cucumber in about ten days with five percent salt, as if it's long-term.
- To remove the salt, you can dip it in water for a day, and then cut it down a little while while you have a little salt left, and cut it out by a heavy stone.
- The leaves and purple cabbages, red and purple, are separate salts, abscess, and then water off. Add vinegar and sugar and add more.
- I'll keep rice prepared firmly.
- In cold rice, I put in the juice of purple cabbage from three and then gently loosen it. I'll cut the red pepper into pieces. Finally, the purple cabbage, the walnuts, and the leaves are put in order, and then soaked together. I can eat in one night.
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.