Sandfish Akita Sushi

In local cuisine, Akita Prefecture, a kind sushi rice with (sandfish) of sandfish (Springer), is a fermented sushi. Sandfish pickled both.

Sushi that appeared frequently in the literature of the Edo period, widely-held to people for a long time. This is the New Year originally, but in recent years the full year sales, there is also a popular souvenir in the station or airport.

A pickle when dropped head just as "all (round) Zushi", soak in the fillet is the "cut Zushi" or leave, the figure of one animal. All illustrated dropped the head is the most popular.

To Shiodashi it with water to the sandfish that was salted with under processing. Soak with a weight stuffed into a tub of vegetables such as carrots and turnips and rice mixed with malt, and with kelp. I can eat in about 3-4 weeks. After Shiodashi, to or in pickled or vinegar to dip into the new Tsukekata, vinegar is not used in the old Tsukekata.

Sandfish sushi exists as a regional cuisine is served during the festival to the pressure dew area of Tottori Prefecture, a production center of sandfish as well as Akita. The salt opener after salted the sandfish, to make it soaking in Ocala you fix the taste in vinegar, salt, sugar.

Communicated well from Gen
Sandfish familiar, write God fish changed in Akita Ondo as "Akita specialty Hachimori sandfish ...". Saw a storm that was accompanied by thunder, sandfish you're living in the deep seabed of 250 meters water depth, from flock to the coast to spawn, the ancients is considered a messenger of God the sandfish, this is, sandfish usually it is said to have come to write.
As preserved food to the spring, it came to be made ​​from winter.
One Animal some sushi, sushi is cut.