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Osaka Prefecture

Bara zushi

Bara zushi
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Main lore areas

All over Osaka Prefecture

Main ingredients used

rice, dried baby sardines, lotus root, carrots, dried tofu, dried shiitake mushrooms, burdock root, kinusaya (a type of perennial vine), eggs

History/origin/related events

Gomoku-zushi is made by chopping up ingredients such as conger eel and shiitake mushrooms and mixing them into sushi rice.
According to one theory, bara-zushi originated in Okayama Prefecture, where the common people protested against the Edo period feudal lord's prohibition of "one soup and one vegetable" in order to be frugal and thrifty.
In the Kanto region, sashimi and other ingredients are often placed on top of sushi rice and called "chirashi-zushi," while in the Kansai region, finely chopped ingredients are mixed into sushi rice and called "bara-zushi. Recipes vary from household to household, but sashimi is not an essential ingredient. Because it is easy to prepare and makes the dining table more colorful, it is a popular menu item for men and women of all ages.
In Osaka, barazushi that is left over after being made in large quantities is steamed the next day and eaten as "steamed zushi (hot zushi). This shows the wisdom of the people of Osaka, who enjoy leftovers.

Opportunities and times of eating habits

It is a staple dish often prepared for celebrations, festivals, and other special occasions. It is eaten throughout the year regardless of the season.

How to eat

Make sushi rice. Chop cooked vegetables, dried tofu, shiitake mushrooms, etc., mix them into the sushi rice, and serve in a bowl. Sprinkle with broiled egg and vinegared ginger or red ginger.
It is also delicious with vinegared lotus root, chikuwa or deep-fried tofu as garnish.

Efforts for Preservation and Succession

In addition to being enjoyed as a daily meal at home, it is also served at sushi restaurants and other eateries throughout Osaka Prefecture. Ingredients, arrangement, seasoning, etc. are arranged in various ways.

RECIPE

Ingredients (For 4 persons)

  • Sushi rice A] rice vinegar 4 tbsp.
  • Sushi rice A] Sugar 3 tbsp.
  • Sushi rice A] salt 1 tsp.
  • Sushi rice A] Kelp tea 1/2 tsp.
  • Ingredients] Shrimp and baby sardines 100g
  • Ingredient B] Bonito stock 1/2 cup
  • Ingredient B] light soy sauce 1/2 tbsp.
  • Ingredient B] sugar 1 tsp.
  • Ingredient B] salt A pinch
  • Ingredient B] salt A pinch
  • KANPYO (dried gourd) 10g
  • Carrot 1/2
  • Dried shiitake mushroom 3 pieces
  • Koya-Tofu 2 pieces
  • Boiled mushrooms 100g
  • dried baby sardines 2 tbsp.
  • Vinegar 1 tsp
  • salt 1 tsp
  • kinshi egg As needed
  • decoration] red ginger Appropriate amount
  • decoration] cucumber 1/2 cucumber
  • decoration] Chopped nori (laver) As needed
  • Seasoning C] Kelp dashi 1 cup
  • Seasoning C] Shiitake mushroom stock 1 cup
  • Seasoning C] Light soy sauce 1 tbsp.
  • Seasoning C] dark soy sauce 1 tbsp.
  • Seasoning C] Sugar 2 tbsp.
  • Seasoning C] Mirin (sweet cooking rice wine) 2 tsp.
  • Seasoning C] Sake 2 tsp.

How to cook

  • 1. Cook rice in a rice cooker with the amount of water for sushi rice. When rice is cooked, add vinegar [Sushi-rice A] and make sushi rice.

  • 2. Soak carrots and dried shiitake mushrooms in water and cut into 1 cm strips.

  • 3. Rub kanpyo with salt, rinse in cold water, and cut into 5mm pieces. 3. Soak koya-tofu in water, cut into 1 cm pieces, and then into smaller pieces (about 3 mm in width). Cut boiled bamboo shoots in the same way.

  • 4. Peel the shrimp and baby sardines and cook with the seasonings in [Ingredient B] until cooked through. *They will curl up when cooked.

  • 5. Bring [Seasoning C] to a boil in a saucepan, add carrot, dried gourd, dried shiitake mushroom, dried tofu, and boiled bamboo shoots, and simmer until all liquid is absorbed.

  • 6. Soak the cooked baby sardines in vinegar.

  • 7. Cut the egg, red ginger and cucumber into thin strips.

  • 8. Add the ingredients from step 5 and the drained chirimenjako (dried baby sardines) to the sushi rice from step 1.

  • 9. Arrange 8 ingredients in a bowl and garnish with shrimp and baby sardines, egg, red ginger, cucumber, and chopped nori.

Recipe Arrangements

provider : Yumiko Yamanaka

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.