for １０ persons
- Rice1 measure
- Liquortablespoon 2
- Salttablespoon 1
[ Blended vinegar ]
- Salt and sweet rice cooking wineeach tablespoon 1
- At a river, KO60 tail
[ Broth ]
- Sugartablespoon 8
- Soy saucetablespoon 6
- Liquortablespoon 3
- Sweet rice cooking winetablespoon 2
- KO takes entrails, bakes it by charcoal and dries a warehouse wind for 1 day at a river.
- Including JA KO baked in a pot, a farce, soakingly, I put it in and cook for about 1 hour.
- The seasoning is added to broth of(2) and it's boiled down for about 1 hour by low flames.
- I wash rice, give it in zaura, put in colleague's water, seaweed, liquor and salt, cook, pour blended vinegar over it and dampen.
- An aspidistra is washed and wiped up, and it's cut into the length of the sushi tub. An aspidistra is put in the sushi tub, this topping is given a ride by grasped sushi rice and(3) one and it's stuffed accurately. The second dan stitches can also be tight in the same way, and the weight is made light and it's put for about 1 day.
Information provided by : Wakayama-ken Marine Products Division of agriculture and forestry Agricultural production bureau The fruit gardening department.