Oyster rice

Soon after graduation from med school, I have engaged with my wife, a classmate there. I have visited my wife's home in Shikoku in spring. Her parents have welcomed me so much. Mother in law has prepared a kind of countryside style sushi named oshinuki-zushi. It featured Spanish Mackerel and fava beans in season. So delisious that I have enjoyed the dish without thinking how much it took her to prepare for that. It seemed to require much pretreatment for the fish. Without knowing that, I have done with the dish quite diligently. Of course, I was too nervous to imagine how time and effort requiring it was for mother in law to prepare it.

Later, when I requested it to my wife, she instantly answered no. No recipe and no wooden model to press sushi in. Apparently, imagining she should spend too busy days as a resident, her mothr has not taught her how to cook this traditional dish. 

The other day, I have known of a recipe of oyster rice. Hearing about that, my wife told me mother in law used to cook it when she was a child and liked it so much. Oyster was an expensive material for cooking when I was young grown up in inland area. It seems to have been pretty ordinary material in Shikoku surrounded by ocean. On behalf of mother in law, I decided to cook it for my wife. The photo shows it.      

 It was seasoned only with soy sauce and sake. Pretty good. 

We owe much to mother in law. Recaling of her, I would try that oshinuki-zushi when the Spanish Mackerel is available here. Found its recipe on the internet. The only problem is the wooden model. I may manage it with some small wooden box. Fava beans are supposed to grow in my farm in this spring.