[ Sushi rice ]
- Sushi rice3 gou
- Seaweed5 cm corner
[ Blended vinegar ]
- Sweet rice cooking wine30cc
- Saltteaspoon 1
[ Topping ]
- Freeze-dried bean curd2
- A dry shitake mushroom3
- Boiling bamboo shoot100g
- A boiled fish paste1/2
[ The seasoning ]
- Soup stock2 cup
- Thin shou oiltablespoon 2
- Sweet rice cooking winetablespoon 1
[ Display ]
- Fried egg cut like threadproper amount
- A snow peaproper amount
- Red pickled gingerproper amount
- Paddy glueproper amount
- Seaweed and liquor are put in, blended vinegar of the quantity is added to cooked rice and sushi rice is made.
- The returned dry shitake mushroom, freeze-dried bean curd, carrot and boiled bamboo shoot are made the small strip of paper limit. A boiled fish paste, like, it's cut.
- Snow pea pulls the strings, boils it with salt and makes it cut diagonally.
- It's boiled and included until soup puts the seasoning in a pot and boils, and disappears including the material of(2). Just before turning off heat, boiled fish paste is put in.
- A topping of(4) which cut a juice into sushi rice is added and the whole is mixed.
- I heap(5) on a container, train, take it and scatter fried egg cut like thread, snow pea and the red pickled ginger which did shredding.
Information provided by : Wakayama-ken Marine Products Division of agriculture and forestry Agricultural production bureau The fruit gardening department.