Wakayama

Treat in the rice planting holiday when generation after generation is transmitted

Kakimaburi

Kakimaburi scatters and adds a topping to sushi rice in ZU SHI, and is eaten local food, and it's made a celebration at home. Freeze-dried bean curd, dry shitake mushroom and boiled fish paste are general, and a topping is decorated with silk thread egg and red pickled ginger showily.

[ Sushi rice ]

Sushi rice3 gou
Seaweed5 cm corner
Liquor30cc

[ Blended vinegar ]

Vinegar60cc
Sugar30g
Sweet rice cooking wine30cc
Saltteaspoon 1

[ Topping ]

Freeze-dried bean curd2
A dry shitake mushroom3
Carrot100g
Boiling bamboo shoot100g
A boiled fish paste1/2

[ The seasoning ]

Soup stock2 cup
Thin shou oiltablespoon 2
Sugar20g
Sweet rice cooking winetablespoon 1

[ Display ]

Fried egg cut like threadproper amount
A snow peaproper amount
Red pickled gingerproper amount
Paddy glueproper amount

1.: Seaweed and liquor are put in, blended vinegar of the quantity is added to cooked rice and sushi rice is made.
2.: 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.
3.: Snow pea pulls the strings, boils it with salt and makes it cut diagonally.
4.: 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.
5.: A topping of(4) which cut a juice into sushi rice is added and the whole is mixed.
6.: 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.