【47 Hakko Ehime】愛媛のいずみや Izumiya 〜酢の美食大国から生まれたおから寿司〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


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


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.

As sushi

食べられている地域 / Regions where it is eaten
In the north of Ehime

微生物の種類 / Types of microorganisms
Acetic bacteria


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