Book of Days Tales

Today is Hinamatsuri (雛祭り), also called Doll’s Day or Girls’ Day, one of 5 special days in Japan. Platforms covered with a red carpet-material are used to display a set of ornamental dolls (雛人形 hina-ningyō) representing the Emperor, Empress, attendants, and musicians in traditional court dress of the Heian period. Hinamatsuri is one of the five seasonal festivals (五節句 go-sekku) that are held on auspicious dates of the Chinese calendar: the first day of the first month, the third day of the third month, and so on. After the adoption of the Gregorian calendar, these were fixed on 1^st January, 3^rd March, 5^th May, 7^th July, and 9^th September.

During Hinamatsuri and the preceding days, girls hold parties with their friends. Typical foods include hina-arare (雛あられ) (rice crackers), chirashizushi (ちらし寿司) (raw fish and vegetables on rice in a bowl or bento box), hishi mochi (菱餅) (multicolored rice cakes), ichigo daifuku (いちご大福) (strawberries wrapped in adzuki bean paste), and ushiojiru (うしお汁) (clam soup, as clam shells represent a joined pair).The customary drink is shirozake (白酒) (lit. “white sake”), also called amazake (甘酒) (lit. “sweet sake”), a non-alcoholic sake.

Making chirashizushi at home is fairly easy provided you are reasonably skilled at making sushi rice.

Ingredients

Chirashi Sushi Toppings And Garnishes

Cooked and shelled edamame beans, wakame or nori seaweed, thinly sliced, shredded or julienne carrot and daikon (Japanese radish), thinly sliced sushi grade raw seafood or bits of cooked seafood

Seasoned mushrooms, cucumber and omelet (recipes below)

Garnishes: Wasabi, pickled ginger, shiso leaves or microgreens, sliced scallions, sesame seeds, tobiko, lotus root, edible flowers such as shiso or thyme flowers (the Japanese love a beautiful dish!)

Seasoned Sushi Rice

1 ½ cups short grain white or brown rice, cooked according to package.
3 Tbsp rice vinegar
2 Tbsp sugar
½ tsp salt

1 cup cucumbers, sliced very thin in rounds
¼ cup rice vinegar
1 tsp sugar

Sweet Seasoned Shiitake Mushrooms

1 cup shiitake mushrooms, sliced ¼”
2 Tbsp mirin (sweet Japanese cooking wine)  
1 Tbsp soy sauce
1 teaspoon vegetable oil

Japanese Omelet

2 eggs
1 tsp sugar
pinch salt

Chirashi Sushi Dressing

2 Tbsp mirin
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp vegetable oil
1 Tbsp green tea

Instructions

Seasoned Sushi Rice

Once you’ve cooked your rice, mix the vinegar, sugar and salt together and sprinkle over the rice. Stir gently and leave to cool until ready to serve. Also, if you have kombu seaweed, you can add a chunk to the rice while it cooks to add more flavor.

Cucumber Salad

Combine the sliced cucumber, vinegar and sugar and let sit until ready to use, up to 4 hours. Drain cucumber before adding to the dish.

Sweet Seasoned Shiitake Mushrooms

Toss all ingredients with mushrooms and add to a small non-stick pan. Cook gently on medium low until the liquid is almost evaporated. Let cool, then use for a topping.

Japanese Omelet

Beat the eggs well with sugar and salt. Preheat a large pan on medium, oil very lightly and then pour in the eggs to make a paper thin omelet. Once cooked through (only about 1 minute), cool slightly, roll onto a plate and once it is room temperature, slice it into julienne strips.

Chirashi Sushi Dressing

Mix all the ingredients together and lightly spoon over arranged Chirashi bowls.

Assembly

Fill the bottom half of your bowl with 1 cup of rice. Then artfully arrange your chosen ingredients on top and gently spoon a few teaspoons of dressing over any unseasoned toppings. Serve with additional soy sauce for dipping if desired.