Sushi |
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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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Gameni (Hita) |
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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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Other Dishes |
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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
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
( Ingredients )
4 pieces (4g) of powdered agar-agar, 6 Momotaro tomatoes (fully ripened)
, 300 -400g of sugar, 800ml of water, kabosu citrus juice
( Direction )
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. |
