Aka-zuke/Aka-zushi (Red Shiso sushi) ｜ Our Regional Cuisines

1. Wash rice, let stand for about 30 minutes, and then cook in the same amount of rice and water (not included in Ingredients ) as the rice.

2. Wash Red Shiso well, remove only the leaves, rub them well with salt (enough to make the whole white), and rinse once, and rub again with a pinch of salt to release the color.

3. Mix the combined sweet vinegar into the rice in 1.

4. Add a little of the juice from step 2.

5. Stir in the squeezed Red Shiso.

6. Put the rice in a barrel, put a light weight on it, and leave it at room temperature for about 2 days before eating.