Book of Days Tales

Today is Setsubun (節分 Bean-Throwing Festival or Bean-Throwing Ceremony) the day before the beginning of spring in Japan. The name literally means “seasonal division,” but usually the term refers to the spring Setsubun, properly called Risshun (立春) celebrated yearly on February 3 as part of the Spring Festival (春祭 haru matsuri). In its association with the Lunar New Year, spring Setsubun can be and was previously thought of as a sort of New Year’s Eve, and so was accompanied by a special ritual to cleanse away all the evil of the former year and drive away disease-bringing evil spirits for the year to come. This special ritual is called mamemaki (豆撒き) (literally “bean throwing”). Setsubun has its origins in tsuina (追儺), a Chinese custom introduced to Japan in the eighth century. The custom of mamemaki first appeared in the Muromachi period (c. 1337 to 1573). It is usually performed by the toshiotoko (年男) of the household (the male who was born in the corresponding animal year of the Chinese zodiac), or else the male head of the household. Roasted soybeans (called “fortune beans” 福豆) are thrown either out the door or at a member of the family wearing an Oni (demon or ogre) mask, while the people say “Demons out! Luck in!” (鬼は外! 福は内! Oni wa soto! Fuku wa uchi!) and then slam the door.

Eating eho-maki on setsubun has become traditional all over Japan these days.  It is eaten as a long roll, rather than cut up.

Ingredients

sushi rice (80g per roll)  (See below)
nori sheets
100 gm cooked prawns
100 gm smoked salmon
ripe avocado, peeled and cut into thin strips (coat in fresh lemon juice to avoid browning)
ripe mango, peeled and cut into thin strips (You can replace with tamagoyaki, Japanese omelet, strips)
cucumber, remove seeds and cut into thin strips
pickled ginger
lettuce leaves

Instructions

Place the nori sheet shiny-side down with the lines in the nori running vertical on a sushi mat.

Dip your fingertips in the water bowl and shake off any excess water.

Take a large spoonful of rice and using your fingertips gently spread the rice over the nori sheet trying not to press on the rice too hard.

Spread the rice to the edges of the nori and leave a gap at the top of the seaweed.

Place the seven ingredients in a straight line on the nori sheet. Hold the nearest end of the mat with your index fingers and thumbs. Use the rest of your fingers to hold the ingredients in place. Roll the mat forward to bring the nori and rice wrap around the fillings. Press down firmly but gently to create a roll shape.

To finish the complete roll, pull the end of the mat with one hand and continue to push the roll forward with the other hand.

How to make sushi rice

1. Wash and cook white rice using an electric rice cooker or a pot

2. Prepare homemade sushi rice seasoning (awase-zu)

• Pour 100ml of rice vinegar (米酢, komezu) and 2 tablespoons of sugar into a non-aluminum saucepan
• Heat until the sugar is dissolved and then add half a teaspoon of salt
• Set aside and allow to cool

3. Mix the sushi rice seasoning with the cooked rice

• Transfer the hot cooked rice to a shallow non-metallic baking tray (with a wide flat base) using a rice spatula or wooden spoon.
• Sprinkle 100ml of the sushi rice seasoning evenly over the rice and then gently turn and fold the rice with the spatula (try not to break or mash the rice grains).
• At the same time, fan the rice with a piece of cardboard or uchiwa (paper fan) to help cool the rice to room temperature and absorb the excess sushi rice seasoning.
• Try to use the rice as soon as possible and avoid putting it in the refrigerator as this will harden the rice. You can cover the rice with a damp tea towel for a few hours if necessary.

Note that you have to use Japanese short grain rice to make sushi. You can use bottled sushi vinegar instead of making your own. I prefer to make my own as I can control the amount of sugar and salt that I add to the sushi vinegar. Sushi is best served at room temperature.