Asazuke ｜ Our Regional Cuisines

1. Wash the rice and soak in water for at least 3 hours.

2. Rub the cucumber with salt, then cut into thin rounds. Peel the turnip and boil whole, then cut into thin slices.

3. Wash the fruit and drain the water. Cut larger fruit into an appropriate size.

4. Place the drained rice in a mortar and grind until only a few grains of rice remain. (If using a blender, add 400cc of water and blend)

5. Put the rice from step 4 into a pot, add 1,200 cc of water (if you used a blender, add the remaining 800cc of water), to thicken over medium heat. Add sugar and salt, and slowly mix with a spatula until it forms a thick paste.

6. When it starts to bubble around the edges and become transparent, remove from heat and add vinegar little by little while allowing it to cool.

7. Once cool, mix in the ingredients such as turnip and cucumber, place in a bowl, then top with colorful seasonal fruits and canned food.