EnglishSumoji
Sumoji that penetrates as a local gourmet
Sumoji introduction
Shimane Prefecture boasts the nation's top annual catch of mackerel. Delicious mackerel with fat is taken by the cold rough waves of the Sea of Japan. “Sumoji” is a type of chirashi sushi that is made from a specialty of grilled mackerel and loosened into vinegared rice.
It is a recipe that is handed down in the Kisuki and Mitoya district of Unnan City to bake it carefully until it is burnt. When you make it “Sumoji”, the scorching and fragrant flavor makes your appetite. Remove the grilled mackerel from the bone and mix it into vinegar after loosening it. The Ella part has a lot of oil, so remove it because it does not go to sushi.
Combine rice and glutinous rice, make vinegared rice with rice cooked for a good time, and then mix it by sprinkling the baked mackerel that was previously loosened in advance. In addition to mackerel, carrots, dried shiitake mushrooms, bamboo mushrooms, bamboo mushrooms, etc. are often boiled in broth and eaten by mixing sweet and spicy ingredients together. Sprinkle tinsel eggs or chopping glue to add color.
It is a recipe that is handed down in the Kisuki and Mitoya district of Unnan City to bake it carefully until it is burnt. When you make it “Sumoji”, the scorching and fragrant flavor makes your appetite. Remove the grilled mackerel from the bone and mix it into vinegar after loosening it. The Ella part has a lot of oil, so remove it because it does not go to sushi.
Combine rice and glutinous rice, make vinegared rice with rice cooked for a good time, and then mix it by sprinkling the baked mackerel that was previously loosened in advance. In addition to mackerel, carrots, dried shiitake mushrooms, bamboo mushrooms, bamboo mushrooms, etc. are often boiled in broth and eaten by mixing sweet and spicy ingredients together. Sprinkle tinsel eggs or chopping glue to add color.
