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Sushi is one of
the best-loved foods among the Japanese. We can trace
its origin to the Tang period in China. It is said that
sushi was imported in thebeginning of the Heian Period
(beginning of the 9th century) and has since been developed
as a preservation method for fish. Present-day sushi made
using vinegar appeared at the end of the Edo period (middle
of 19th century).
*"sushi" is sometimes called "zushi"
in relation to the words coming before it.
Chadai-zushi (Usuki City)
The Usuki-original "sandwich-style sushi". Strongly-flavored
bamboo shoots and Japanese mushrooms are used for this
sushi. Small vinegar rice balls (nigiri-zushi) are put
between toppings such as boiled prawns, vinegar horse
mackerel, bracken leaf as well as bamboo shoots and Japanese
mushrooms.
Matsuoka-zushi (Oita City)
Slightly bigger nigiri-zushi is topped with vinegar half-side
horse mackerel, grated ginger, sesame, and the whole sushi
is rolled in bracken leaf. The bracken leaves are replaced
with Chinese cabbage, red leaf lettuce, or lettuce depending
on the season. The vinegar horse mackerel is soaked into
vinegar again to improve its unique softness.
Maru-zushi (Yonozu Village)
The locals take pride in this sushi made for New Year
celebrations or festivals. It is also a kind of preserved
food which can be kept for 3-4 days in summer or up to
1 week in winter. Slice open a horse mackerel along its
back and take the backbone and gills out, sprinkle salt
on it, and keep it for one night in the refrigerator.
Wash the salt out and pickle for 5 days (or a whole day)
in vinegar with sugar, sake, and soy sauce. Stuff nigiri-zushi
into the fish and top it with bracken leaf. This sushi,
with its complete head and tail, is called "sugata-zushi"
(shaped sushi). You can eat it with wasabi, starting from
its head. |
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| It is peculiar that
the fish shops sell chunks of chicken for use in Gameni
in Hita. Gameni is a stew made with chunks of chicken
and root vegetables. The key of this dish is the temperature
and length of time the taros are simmered for. It is known
as "Chicken soup" when it has plenty of stock,
and as "Gameni" with little stock. Osadara (gills
of codfish) Ameni, or stew with sugar and soy sauce, is
a must for family gatherings during the Bon holiday. |
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| "Taimen"
of Himeshima Village, or noodle with sea bream, is served
as a celebratory food during wedding ceremonies as the
sound of "Taimen" means "to meet",
and refers to the meeting of the families of the bride
and groom. The noodle is garnished to represent "long
relationship". "Ureshino" is also regarded
as one of the celebration dishes. This originated from
a story about how the Feudal Lord of Kitsuki was pleased
with "Tai -chazuke", or tea on rice with fresh
sea bream, and said "Ureshii-no", or "I'm
quite happy with this". "Yukinko-zushi"
is a modern local dish created by "Ai-no Sato"
Honjo Village Life Improvement Group, and refers to sushi
topped with Japanese mushroom. "Tomato Agar-Agar"
entered by Women's Section of Usuki Tomato Group won the
first prize in the "Creating Dishes with Local Food
Contest". This contest was held in association with
"Toyono - kuni Shokusai" (Good food in Oita)
Movement to promote "consuming local products in
local area", and the prize-winning "Tomato Agar-
Agar " will be added to the One Village One Product
list as a newly-created local food. |
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Sushi
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Matsuoka-zushi (Oita City)
Maru-zushi (Yonozu Village)
Yukinko-zushi (Honjo Village)
Tai-men (Himeshima Village)
Tomato Agar-Agar (Usuki City)
Recipe for Tomato Agar-Agar
qIngredients r
4 pieces (4g) of powdered agar-agar, 6 Momotaro tomatoes (fully
ripened) , 300 ` 400g of sugar, 800ml of water, kabosu citrus
juice
qDirection r
1. Put agar-agar into hot water and boil to dissolve.
2. Put tomatoes in boiled water and peel off the skin. Add
the tomato in (1) and mix. Then refrigerate.
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