Gimburo Zushi ｜ Our Regional Cuisines
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Image Source : Tosa Traditional Foods Study Group
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Image Source : Tosa Traditional Foods Study Group
source : Agricultural Products Marketing Strategy Division of Kochi Industrial Promotion Center and Tosa Traditional Foods Study Group
RECIPE
Ingredients (20 servings)
- Gimburo beans(=black turtle beans) 150g
- Sugar 100g
- Salt 1 tbsp.
- Rice 1 sho(=1.5kg)
- Kombu (=kelp) 2
- Water 1800cc
- [A] Vinegar 100cc
- [A] Vinegar made from yuzu citron 100cc
- [A] Salt 30g
- [A] Sugar 120g
- Chirimen jako (=dried whitebait) 50g
- Ginger 30g
- Gobou (=burdock) 200g
- Carrots 120g
- Freeze dried tofu 2
- Large, dried shiitake mushrooms 5
- Fried thin tofu 2
- Warabi (=bracken) 200g
- Bamboo shoots 100g
- [B] Sugar 50g
- [B] Soy sauce 50cc
- [B] Dashi (=Japanese soup stock) 3 cups
- Akimame (=green beans) 150g
- Sesame seeds 50g
- Egoma (=perilla) 25g
How to cook
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1. Put the "gimburo beans"(=black turtle beans) and some water in a pan and simmer until soft. Once soft, add the sugar and simmer some more.
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2. Add the "chirimen jako" (=dried whitebait), minced ginger, and sushi vinegar (ingredients in [A]) and mix well with the cooked rice.
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3. Finely mince the Gobou (=burdock), carrots, freeze dried tofu, dried shiitake mushrooms, fried thin tofu, Warabi (=bracken), and bamboo shoots and simmer with the seasonings in [B].
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4. Put some salt and water in a pan and cook the akimame (=green beans). Once cooked, cut the beans diagonally.
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5. Drain the water from the ingredients and mix with the sushi rice, sesame seeds and egoma. Top the rice with the kimame (=green beans).
provider : “Delicious Fudo Kochi: Eating is Learning” (Kochi Prefecture)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
