The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Futomakizushi

Chiba

The art of rice, beautiful to look and also good to eat

Futomakizushi

Each home has its own recipe for the sushi rice and awasezu, but Futomakizushi is usually a bit sweeter than Edomaezushi.

Recipi of cuisin

for 5 persons

[ Sushi rice ]

  • rice1.4kg
  • water1.4kg
  • sake4-5 tablespoon
  • dashikonbu4-5 pieces of 5cm square

[ Awasezu ]

  • Sugar1-2 cups
  • salt2 tablespoon
  • vinegar1 cup (add 10% more in summer)

[ fried egg ]

  • big eggs3 (for 1 sheet)
  • sugar3 tablespoon
  • salt1/4 teaspoon
  • dashi1 tablespoon
  • sake1 tablespoon
  • katakuriko (starch)1/2 teaspoon

[ other ingredients ]

  • Kanpyou, nori, pickles (haduke, ginger, naraduke, yamagobou), fried egg, cheese, sausages, vegetables (ingen, spinach, cucumbers, shiso, shiitake mushrooms, carrots)
  • pink powder vinegaras needed
1.
Wash good-quality rice, drain in a strainer and leave for 1 hour before cooking.
2.
Cook rice, leave it for 10 – 13 minutes to steam and put into handai.
3.
Mix all the ingredients of awasezu, mix with rice, leave the rice for 3-4 minutes and quickly cool it down.
4.
Take 1/3 rice and mix with pink power vinegar to color.
5.
Once the rice gets cooled down to body temperature, cover it with a wet towel.
6.
Place the rice tenderly and do not knead or press. Roll it so that each piece of rice looks pointing from the cut side.

Information provided by : Local cooking, the taste of Chiba

Shushi

Local cuisine

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