# Hoba zushi ｜ Our Regional Cuisines

**Cuisine Name**: Hoba zushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Southern Hida region to Chuno region

## Main Ingredients Used
rice, magnolia leaves, vinegar

## History, Origin, and Related Events
It is a traditional early summer dish made by wrapping vinegared rice in the leaves of a magnolia tree, and has been eaten as a feast during the farming holidays such as rice planting.In the area where it has been handed down from generation to generation, there is always a magnolia tree planted in the garden or in the surrounding area, with large leaves growing thickly. The leaves of the magnolia tree are believed to have antifungal properties as well as bactericidal properties. In particular, the enzyme "hinokitiol" contained in the leaves has high antibacterial properties, and together with the vinegar used in rice vinegar, it was very useful during the planting season when food products were likely to spoil due to the high temperature and humidity.The use of magnolia leaves made it possible to eat without chopsticks and without soiling one's hands, so it is said to have originated as a portable food for mountain work and busy farming seasons. The first time, however, it was a simple dish of salted salmon from the Hokuriku region, made with vinegared rice, and topped with salmon.

## Opportunities and Times of Eating Habits
The season for hoba-zushi is from May to August because of the color and fragrance of the leaves of the magnolia tree.In Higashishirakawa Village, located in the Chuno region of Gifu Prefecture, rice paddy farming was carried out by neighbors in a joint effort called "yui" until the mid-Showa period. When rice planting was requested by neighbors, hoba-zushi was served for lunch as it could be prepared the day before and was easy to clean up afterwards as no dishes were needed.

## How to Eat
In the Tono area, many households wrap the sushi rice with seven or eight colorful ingredients such as candied river fish, vinegared mackerel, egg, red ginger, etc., before placing them on top, while in the Hida area, some households prefer a lighter taste and simply use myoga and sushi rice.There are various ways to wrap the leaves, such as simply folding the leaves in half or wrapping them in a square shape.

## Efforts for Preservation and Succession
In addition to being used as a school lunch menu item at schools, kindergartens, and nursery schools throughout the prefecture, Ena City is making efforts to pass on the tradition by showing a video of the cooking process on the Internet.Every year, from mid-May to July, it is sold at direct sales of agricultural products in the Tono area and surrounding areas, and can also be tasted at restaurants.

## Ingredients
- Cooked rice: 3gou
- [A] Vinegar: 30cc
- [A] Sugar: 60g
- [A] Salt: 1 tsp.
- Carrot: 20g
- [B] Dashi stock: 50cc
- [B] Sugar: 1 tsp.
- [B] White soy sauce: 1 tsp.
- burdock root: 30g
- [C] Dashi soup stock: 150cc
- [C] Sugar: 2 tsp.
- [C] soy sauce: 1 tsp.
- dried shiitake mushroom: 4 pieces
- [D] Dashi broth: 70cc
- [D] Sugar: 1 1／2 tsp.
- [D] Dark soy sauce: 1 1／2 tsp.
- lotus root: 30g
- [E] Dashi stock: 50cc
- [E] Sugar: 1 tsp.
- [E] Vinegar: 1 tbsp.
- Zakko (dried baby sardines): 30g
- red ginger: a pinch
- magnolia leaves: 12 leaves

## Recipe
1. 1. Wash rice 1 hour before serving.
2. 2. Since Sushi rice should be a little hard, cook with a little less water, steam, and transfer to a sushi tub while still hot. Mix the seasonings in [A] to make vinegar and pour it over the rice (reserving some of the rice). Using a wooden ladle, mix rice in a cutting motion (mix quickly so as not to make the rice sticky. (Mix quickly so as not to make the rice sticky. Adjust the amount of mixed vinegar to taste.)
3. 3. Cut carrots into 3 cm lengths, cut into strips, and simmer in [B] seasoning (simmer over low heat for about 10 minutes, until a little of the cooking liquid remains). Cut burdock root into 3 cm lengths, drain, and simmer in soup stock (about 10 minutes over low heat after it comes to a boil, until a little of the broth remains). Soak dried shiitake mushrooms in water, cut into thin slices, and season with seasoning [D] to taste. Wash, peel and thinly slice lotus root, soak in vinegar water as described in 【E】, drain and make vinegared lotus root. Soak the radish in the reserved vinegar (when boiling down the vinegar, soak the radish after it cools down). When burdocks become soft, you may add carrots and season them together).
4. 4. Wash and wipe well the magnolia leaves and cut off a little of the branch side.
5. 5. Mix the ingredients from 3 with the vinegared rice, place on top of the magnolia leaves before it cools, add a little red ginger, and place in a hitsu or bowl, stacking them on top of each other, and weigh them down with a plate or other weight so that the magnolia leaves can smell the aroma.

## Provider Information
provider : Gujo City Council of Dietary Improvement Promoters

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