Kobu-Zushi ｜ Our Regional Cuisines
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Image Source : Tosa Traditional Food Study Group
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Image Source : Tosa Traditional Food Study Group
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Image Source : Tosa Traditional Food Study Group
source : Agricultural Products Marketing Strategy Division of Kochi Industrial Promotion Center and Tosa Traditional Foods Study Group
RECIPE
Ingredients (4 servings)
- Rice 900g
- [Mixture of vinegar] Vinegar (or Yuzu vinegar) 1／2 cup
- [Mixture of vinegar] Sugar 60-120g
- [Mixture of vinegar] Salt 18g
- Ginger 50g
- Sesame seeds 2 tbsp.
- Ita-Kombu (=Kelp) 2 sheets
- [A] Dashi (=Japanese soup stock) 1 cup
- [A] Vinegar 2 tbsp.
- [A] Sugar 4 tbsp.
- [A] Salt 1／3 tsp.
- [A] Red pepper 1
How to cook
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1. Add minced ginger to the [Mixture of vinegar] and stir into the cooked rice. Add sesame seeds and let the sushi rice cool.
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2. Boil the board kombu in [A] and dry it over chopsticks.
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3. Cut one piece into two, spread it on the “Makisu (=Bamboo mat)” and spread the sushi rice in the center, fold the “Ita-Kobu” from both ends and fold it into two.
Recipe Arrangements
"Kuro-Kobu-Zushi" is kombu boiled sweetly and rolled round sushi rice.
provider : “Tosa’s Dining Table: Recipes from Mom”(Tosa Traditional Food Study Group)
Image Source : Tosa Traditional Food Study Group
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
