The Tsugaru region of Aomori prefecture has a unique culture of Japanese pickles using rice.
Hosotake sushi is one of them. It is preserved foods made of fish or vegetables using fermentation of rice. Local people enjoy it as food served to accompany a drink or a side dish for gohan (cooked rice).
Ingredients [2 serving(s)]
- 60g of cooked rice
- 60g of boiled hosotake
- 20g of dried herring
- 10g of carrot
- 40g of mizu (officially known as “uwabamiso,” which is a kind of mountain vegetable)
- 3 tbsp of sushi vinegar (rice vinegar combined with sugar and salt)
- Mash the rice and vinegar with a food processor until to the extent that rice grains remain.
Tips: Adjust the hardness of rice with water as required.
- Place it in a bowl and mix with sliced hosotake and herrings, quickly boiled mizu, and shredded carrots.
Tips: Add ginger or dried red chili pepper (takanotsume) to enjoy its scent and color if you like.
- Leave it for about 15 minutes, then ready to eat.