酢の美食大国から生まれたおから寿司
愛媛は酸っぱい美食大国。酢や柑橘をしぼったレシピが数多あるなかで目をひくおから寿司。米のかわりに豆腐の副産物であるおからを酢漬けにし、そこにさらに酢で〆た青魚をのせて握り寿司にする。おからのホクホクとした食感と、キュッと締まった魚の脂身と旨味の取り合わせがたまらない。いずみやという名前の由来は、鉱山開発で新居浜にやってきた住友家の屋号「泉屋」から。鉱山の労働者たちがありあわせのもので寿司を食べたいと考案したものだと言われている。
An okara sushi from the heartland of gourmet vinegared cuisine.
Ehime is the home of great sour-flavored cuisine. Among the countless recipes based on vinegar and squeezed citrus, the eye is drawn to one in particular, okara sushi. In place of rice, okara sushi uses the okara (soy pulp) left over from the process of making tofu, pickled in vinegar, as the base of the sushi. Blue back fish is then pressed in vinegar and served on the okara to make a type of nigirizushi. The soft flaky texture of the dish, combined with the fat and the umami of the tightly pressed fish is to die for. The name izumiya comes from the trade name of the Sumitomos that came to Niihama as the mines of the area were developing. It is said that the idea came from miners, who would like to create a type of sushi using the ingredients that were at hand.
どう作って食べるか / HOW TO MAKE & EAT
❶おからに甘酢と生姜をまぶして1〜3日ほど寝かせる。
❷酢で〆たコノシロ、サワラなどの青魚をのせて握り寿司にする。
★おからをすりつぶすとなめらかな口当たりになる
❶Mix okara and sweet vinegar and gingers then let the mixture rest for 1-3 days.
❷Make a nigirizushi using blue back fish varieties, such as konoshiro (spotted sardine) and Spanish mackarel, pressed in vinegar.
★ Crushing down the okara results in an izumiya with a smoother mouth-feel.
お寿司として。
As sushi
▶食べられている地域 / Regions where it is eaten
愛媛県北部
In the north of Ehime
▶微生物の種類 / Types of microorganisms
酢酸菌
Acetic bacteria