Inakazushi ｜ Our Regional Cuisines

1. ＜Sushi rice＞
(1) Cook Rice with a little less water.
(2) Finely chop Ginger and mix with seasonings to make vinegar.
(3) Put the cooked Rice into a large bowl (Rice cutter), mix the vinegar mixture evenly, and stir in the roasted sesame seeds. Cool quickly. Add 100 cc of vinegar in total, or more Sugar if the ratio of Yuzu vinegar is too high. When the hot Rice cools, it absorbs the vinegar, and the rice grains become smooth when exposed to air.

2. A ＜Bamboo shoots sushi＞
(1) Boil prepared Bamboo shoots in soup stock and seasonings overnight to soak up the flavor.
(2) Fill with Sushi rice.
(3) Cut into appropriate sizes. Hachitake, Madake, or Shiho-tiku may be used.
Boil salted Bamboo shoots, soak in water to remove the Salt, and use them throughout the year.

3. B ＜Ryukyu-zushi＞
(1) Peel off the skin of the“ Ryukyu” and cut it into two lengthwise pieces at the root. Make 1 or 2 vertical slits on the inside and sprinkle salt to soften.
(2) Press a pestle against (1) to remove water while rolling, then soak in sweet vinegar after removing salt with water.
(3) Make into a rectangular shaped Sushi. If you salt and flatten Ryukyu and freeze it, you can use it all year round. Leave the pressed Sushi for a while to cool before cutting.

4. C ＜Myoga-zushi＞
(1) Cut the myoga into two lengthwise, cut a slit at the base, quickly run it through boiling water, drain in a colander, and sprinkle salt on it.
(2) When softened, squeeze tightly and soak in sweet vinegar.
(3) Place on top of Sushi rice and make Sushi rice balls. Pickled Myoga in sweet vinegar can be preserved. If it is large, remove the inside and make it thin.

5. D ＜Konjac-zushi＞
(1) Cut into 3 x 6-7 cm slices, boil in water, and cut into slits. It is easier to handle when it is warm.
(2) Boil konjac in dashi broth to make it sweet and spicy.
(3) Fill with Sushi rice in the same way as in” Inari-zushi”. It is easy to eat if it is thinner, but do not cut too deep, otherwise it can tear off.

6. E ＜Shiitake-zushi＞
(1) Remove the stems from the Shiitake mushrooms and cut a cross-shaped slit on the surface. (Cut the stem from the base of the umbrella to improve the appearance of the sushi.)
(2) Cook sweetly the Shiitake mushrooms and place them on top of the sushi rice and form into a round shape. Dried shiitake mushrooms can also be used. When you cook fresh Shiitake mushrooms, you can add the juice from the dried shiitake mushrooms for a better aroma and taste.