# Kintokimame-iri-Barazushi (Barazushi with red kidney beans) ｜ Our Regional Cuisines

**Cuisine Name**: Kintokimame-iri-Barazushi (Barazushi with red kidney beans)

**Region**: Our Regional Cuisines

## Main Lore Areas
The entire prefecture

## Main Ingredients Used
Rice, red kidney beans, konjac, carrots, burdock, chikuwa, whitebait, grilled fish, etc.

## History, Origin, and Related Events
Barazushi is made by mixing red kidney beans sweetly boiled with soy sauce and sugar as well as seasonal ingredients with vinegared rice. Tokushima's soil was originally difficult for rice to grow in, so it is said that this local cuisine originated from the idea of adding various ingredients instead of rice to bulk it up. The ingredients used vary depending on the region and season, and it is also called by a variety of names, including “mazekuri,” “gomokuzushi,” “kakimaze,” and “osumoji” in addition to “barazushi.” The vinegared rice is sometimes flavored with shredded yuzu peel or sesame seeds, making it a dish with a gorgeous aroma, appearance, and flavor. By the way, red kidney beans are a familiar ingredient in Tokushima. A variety of local dishes are popular, such as “mametentama,” which is okonomiyaki with red kidney beans added, and “renbu (denbu),” which is simmered red kidney beans, black beans, and root vegetables.

## Opportunities and Times of Eating Habits
Barazushi is served during celebratory events such as festivals. A large batch is made, and other than eating it at home, it is also served to guests or given away as a gift. Also, among the different types of barazushi, the one eaten on the day of the boar in October of the lunar calendar is called “inokozushi,” and it was popular as a dish to be offered to the gods along with agricultural products. It is customary to fill 80% of a sho and pray that the following year will be full of bountiful harvests. Eggs are added when it is served to guests, but they are not used in daily life, and it is made using home-grown vegetables.

## How to Eat
Make sushi rice by combining mixed vinegar and rice, then add ingredients such as chikuwa, carrots, burdock, and konjac boiled in dashi, sugar, and soy sauce (or salt). Citrus vinegars such as sudachi fruit juice, yuzu vinegar, and yuko vinegar are used for the mixed vinegar. During the spring festival, wild vegetables such as zenmai and bracken, as well as seasonal ingredients such as bamboo shoots, butterbur, and broad beans are sometimes added as well. Depending on the region, dried radish or dried eggplant may also be added. In addition, in the southern part of Tokushima Prefecture, dried peanuts are sometimes boiled with dashi, soy sauce, and sugar and used instead of red kidney beans. Another appeal of barazushi is that you can enjoy the flavors of the season and the uniqueness of each family.

## Efforts for Preservation and Succession
Barazushi with red kidney beans is a familiar dish to the people of the prefecture and can be said to be the local dish that is the most passed down in every household. It is often sold as one of the representative local dishes at farm markets and events. In addition, the document “Tokushima's Local Cuisine” provided by Tokushima Prefecture introduces the origins and recipes of barazushi in an effort to raise awareness.

## Ingredients
- Rice: 2 cups (300g)
- Water: 420ml (390ml for new rice)
- [Mixed vinegar] Yuzu vinegar: 1／5 cup (40ml)
- [Mixed vinegar] Rice vinegar: 1 tbsp. and 1 tsp. (20ml)
- [Mixed vinegar] Caster sugar: Just over 2 tbsp. (20g)
- [Mixed vinegar] Salt: 1 tsp. (5g)
- Dried whitebait (or grilled fish such as horse mackerel): 30g (1 small fish)
- Hijiki (dried): 5g (35g after rehydrating)
- [A] Dashi stock (dried sardines): 1／2 cup (100ml)
- [A] Caster sugar: 3g (1 tsp.)
- [A] Soy sauce: 4g (2／3 tsp.)
- [A] Mirin: 8g (1／2 tbsp.)
- Dried shiitake mushrooms: 3 (approx. 6g)
- Shiitake mushroom stock (or dried sardine stock): 1／2 cup
- [B] Caster sugar: 9g (1 tbsp.)
- [B] Mirin: 9g (1／2 tbsp.)
- [B] Dark soy sauce: 3g (1／2 tsp.)
- [B] Sake: 12g (less than 1 tbsp.)
- Konjac: 30g (1／6 block)
- [C] Dashi stock (dried sardines): Less than 1／2 cup
- [C] Caster sugar: 4g (1／2 tbsp.)
- [C] Mirin: 8g (1／2 tbsp.)
- [C] Light soy sauce: 3g (1／2 tsp.)
- [C] Sake: 12g (less than 1 tbsp.)
- Burdock: 50g (1／4 piece)
- Carrot: 50g (1／3 piece)
- Taro: 150g (2 pieces)
- Dried radish: 20g (50g after rehydrating)
- [D] Dashi stock (dried sardines): 1 and 1／2 cup
- [D] Caster sugar: 18g (2 tbsp.)
- [D] Salt: 5g (1 tsp.)
- Butterbur: 130g (1 thin piece)
- [E] Dashi stock (dried sardines): Just under 3／4 cup (130ml)
- [E] Caster sugar: 7g (less than 1 tbsp.)
- [E] Light soy sauce: 13g (2／3 tbsp.)
- Candied red kidney beans: 100g
- Pickled ginger: 5g
- Ginger: 15g
- Leaf buds: Several pieces

## Recipe
1. 1. Wash the rice, add an appropriate amount of water, and cook.
2. 2. Combine the ingredients for the mixed vinegar and dissolve the sugar. Marinate the dried whitebait (if using horse mackerel, grill it unglazed and break it into flakes, removing the bones and skin. Mix the loosened flakes with the mixed vinegar).
3. 3. Rehydrate the hijiki in water, wash well until the water is no longer cloudy, and boil in A until the liquid is reduced.
4. 4. Rehydrate the dried shiitake mushrooms in water, keep enough water to submerge them, add B, and boil. Drain the liquid and cut into strips.
5. 5. Slice the konjac into 3cm long pieces, boil them, and simmer with the seasonings labeled C. When the broth is reduced, drain the broth.
6. 6. Cut the burdock root into thin, flat pieces, cut the carrot into 2cm long strips, and peel and cut the taro into thick quarter-rounds. Soak the dried radish in water to rehydrate it, squeeze out the water well, and make 2cm deep incisions with a knife into the radish. Put these ingredients in a pot, season with D, and let simmer. When the broth is reduced, drain the broth. Season the vegetables with sugar and salt to preserve their color.
7. 7. Boil the butterbur, peel it, and cut it into thin 1cm long pieces. Boil E, let it cool, and leave the butterbur in it (boil while retaining the color).
8. 8. Once the rice is cooked, add the mixed vinegar from 2 while it is still hot to make sushi rice.
9. 9. Mix 8 with 3, 4, 5, 6, and half of the butterbur from 7.
10. 10. Arrange in a bowl, scatter the remaining butterbur, red kidney beans, and shredded ginger on top, and garnish with the pickled ginger and leaf buds.

## Provider Information
provider : Keiko Takahashi, Shikoku University

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