# Barazushi ｜ Our Regional Cuisines

**Cuisine Name**: Barazushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Tango area

## Main Ingredients Used
Rice, vinegar, mackerel, dried shiitake mushrooms, eggs, kanpyo, kamaboko, bamboo shoots, pickled ginger

## History, Origin, and Related Events
Mackerel has long been a popular fish among the people of Tango Peninsula, which faces Wakasa Bay. At a time when refrigeration technology was not yet developed, mackerel lost its freshness very quickly, so innovations were devised to prolong the enjoyment of mackerel. “Heshiko”, which is marinated in salt and then pickled in sake lees, is another dish that was created to prolong the quality of mackerel, and grilling is another method of preserving them. It is said that the mackerel was either grilled or salted before being transported inland on the "Mackerel Road", the route used to transport fish and shellfish from Wakasa Bay to the capital (Kyoto). Accordingly, many of the local dishes around Mackerel Road are made with grilled mackerel. “Barazushi” is another local dish that uses grilled mackerel, and is characterized by its minced mackerel and a variety of other ingredients on top. "Matsubuta", a shallow wooden box, a sushi-kiri (a spatula for separating Barazushi), a tetsuki (colander), and other unique tools are used. Locals often call it "Barazushi", but officially it is called "Tango Barazushi". The most popular theory about the origin of "Barazushi" is that the ingredients and mackerel are scattered on top of the sushi rice (onomatopoeia “bara bara”), but there is another theory that it comes from mixing the sushi rice in a flat colander called a "baratetsuki". In the past, people used to boil mackerel for a long time to make mince, but nowadays they often use canned food as a substitute. As a result, local supermarkets sell oversized cans of mackerel that are not found in other parts of the country.

## Opportunities and Times of Eating Habits
Even today, it is eaten at festivals, weddings, and other celebratory occasions. It is also a standard dish at events such as Hina Matsuri (Girls' Day Festival) and sports festivals, seasonal events such as New Year's and Obon, birthdays, and other occasions when many people gather.

## How to Eat
A thin layer of sushi rice is spread inside the matsubuta, on top of which is sprinkled mackerel cooked in a sweet and spicy sauce, dried shiitake mushrooms, broiled egg, fish paste, red ginger, and other seasonal ingredients in a colorful manner. Sometimes it is made in a single layer, but sometimes it is made in two layers, with the ingredients placed between the two layers of sushi rice, to give it a more attractive cross-sectional appearance when cut. When ready, it is cut into pieces and eaten. Although the use of mackerel oboro is essential, the other ingredients used and whether it is made in one or two layers vary from household to household.

## Efforts for Preservation and Succession
The dumpling has been handed down from mothers and grandmothers, and is still made for celebrations and other occasions. It is also served at school lunches and available at restaurants and supermarkets.In recent years, events to experience "barazushi" making have been held at tourist facilities and local events.

## Ingredients
- Rice: 1 sho (1.5 kg)
- [Mixed vinegar A] vinegar: 280cc
- [Mixed vinegar A] Sugar: 280g
- [Mixed vinegar A] Salt: A little over 1 tbsp.
- Seasoned Canned Mackerel: 440g 1 can
- Sugar: 5 tbsp.
- Eggs: 5
- Kampyo: 45g
- burdock root: 100g
- Dried shiitake mushroom: 20g
- red ginger: 70g
- green vegetables ( tree buds, green beans, cucumbers, etc.): As needed

## Recipe
1. 1. Cook rice and mix with mixed vinegar A while it is still hot.
2. 2. Soak kanpyo in water and cut into small pieces. Cut burdock root into small pieces. Cook together in soup stock.
3. 3. Soak dried shiitake mushrooms in water, cut into thin strips and cook in soup stock. Season with sugar and soy sauce (not included).
4. 4. Fry the canned mackerel with its juice in a small pan. Add the sugar after the meat has loosened and the water has evaporated. Finally, mix in the white of one egg to make oboro.
5. 5. Add a pinch of salt to the remaining egg to make a thinly fried egg.
6. 6. Cut the red ginger into thin strips.
7. 7. When the sushi rice cools down a little, mix in the kanpyo (dried gourd).
8. 8. Wet a matsubuta (shallow wooden box) with vinegar, put 7, burdock root and oboro on top, then put egg, shiitake mushrooms, red ginger and greens. If you do not have a matsubuta, put sushi rice in a dish and put the ingredients on top of it.

## Provider Information
provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups)

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