Izushi/Iizushi ｜ Our Regional Cuisines

1. Preparation Step 1
Soak dried fish in water to soften. Salted fish should have the salt removed. Cut salted salmon into bite-size pieces, remove skin and bones, and soak in sake. Drain the harako (fish roe) in hot water, rinse in cold water, and drain on a colander.

2. Preparation Step 2
Soak the surume (dried squid) in water and cut into strips. Soak green soybeans in water overnight, then boil and drain. Cut the hizu (cartilaginous part of the tip of the nose of salmon) into thin slices and soak them in plenty of vinegar for a long time.

3. Preparation Step 3
Cut lotus root into 2 to 3 cm (0.8~1.1 inches) long round slices and quickly blanch in vinegar water. Cut yuzu into strips, carrot and daikon radish into strips, and squeeze them with salt. Blanch the bamboo grass in boiling water and blot dry.

4. Pickling Step 1
Cook rice normally. Break up the malt chunks into small pieces. Transfer the rice to a bowl and mix with malt. Before it gets cold, cover the surface with a wet towel, cover with 3-4 sheets of newspaper to serve as the lid of the bowl, and put a plastic sheet over it.

5. Pickling Step 2
Fill two 2L plastic bottles with hot water and lay them on top of two layers of cushions, place the bowl of step 4 on top, cover it with a blanket to prevent the temperature from dropping, and leave it overnight. After that, remove the blanket and let it cool down.

6. Pickling Step 3
Divide the ingredients and the rice from step 5 into 4 or 5 equal portions. Place the rice and the ingredients alternately on top of the bamboo grass in a container that has been washed and wiped well. Finally, place the bamboo leaves on top, cover with a lid, and place a weight on top to cover the lid. Cover with a plastic bag.

7. Step 4 of pickling
Store in a cold place. After 1~2 weeks it is ready to eat. Take out one layer at a time and eat it.