# Inari-zushi ｜ Our Regional Cuisines

**Cuisine Name**: Inari-zushi

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Tochigi Prefecture

## Main Ingredients Used
Rice,Fried thin tofu,Kanpyo (=dried gourd)

## History, Origin, and Related Events
This dish was called "Inari-zushi" because fried thin tofu is said to be the favorite food of the fox, which is believed to be the messenger of the god Inari, and because sushi made with fried thin tofu is an essential part of the offerings made at Inari shrines. In Tochigi Prefecture, fried thin tofu stuffed with "sushi rice(=vinegared rice)" is wrapped with seasoned "kanpyo (=dried gourd)" in the center to make it look like a bale. "kanpyo (=dried gourd)", a specialty of Tochigi Prefecture, which accounts for more than 99% of the nation's production, is made by peeling the pulp of yugao into a string-like shape and drying it. It blends well with any seasoning and is used in many menus as a supplementary ingredient.

## Opportunities and Times of Eating Habits
In the past, "nori-maki sushi" and "Inari-zushi" were always brought in stacked boxes for hanami (cherry blossom viewing), athletic meets, and excursions. "Sushi rice(=vinegared rice)" is less prone to damage than regular rice, making it suitable for meals during excursions and events.

## How to Eat
Pour boiling water over the fried bean curd to remove the oil, and return the kanpyo (dried gourd) and blanch it in boiling water. The "Sushi rice(=vinegared rice)" is then filled with the fried thin tofu, and the center of the "Sushi rice(=vinegared rice)" is tied with seasoned "kanpyo (=dried gourd)" to make it easier to eat. It is also easy to eat with one's hands. Even without other side dishes, "Inari-zushi" can be eaten deliciously on its own.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)As one of the representative dishes of Tochigi Prefecture, it is served at the local cuisine corner of roadside stations and direct sales of agricultural products. It is also incorporated into school lunches from the perspective of passing on distinctive local cuisine. It is also sold at convenience stores and is readily available for purchase. In addition, a citizens' group in Utsunomiya City holds "Children's Local Cooking Class" for children to learn about their hometowns, preserving and passing on traditional local dishes such as “Inar-izushi".

## Ingredients
- Rice: 2 cups (300g)
- [seasoning A] Vinegar: 40cc
- [seasoning A] Sugar: 10g
- [seasoning A] Salt: 1／3 tsp.
- Kampyo (=dried gourd): 10g
- Fried thin tofu: 5 pieces
- [seasoning B] Dashi (=Japanese soup stock): 500cc
- [seasoning B] Soy sauce: 100cc
- [seasoning B] Sake: 100cc
- [seasoning B] Mirin(=sweet rice wine): 20cc
- [seasoning B] Sugar: 60g

## Recipe
1. 1. Cook rice with the same amount of water, make a vinegar mixture with [seasoning A], sprinkle over rice, and mix by cutting.
2. 2. Cut fried thin tofu in half horizontally, open the mouth to form a pouch, and pour boiling water over it to remove the oil.
3. 3. Return kampyo (=dried gourd) and blanch in boiling water.
4. 4. Mix [seasoning B] to make seasoning and cook the fried tofu and kanpyo so that they are well seasoned.
5. 5. Grip the sushi rice(=vinegared rice) from 1 into a bale shape, about 50g each. Open the mouth of the fried thin tofu, fill with rice, and tie the center with kampyo (=dried gourd).

## Provider Information
provider : "Furusato no Wagokoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

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