Tottori Prefecture

Kakinoha zushi

Kakinoha zushi
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  • Image Source : Tottori Prefecture


Ingredients (For 10-15 persons)

  • rice 1 sho
  • Water 1.1 times the amount of rice
  • Sake 100 ml
  • Kelp 20cm
  • Salted trout 1 fish
  • Persimmon leaves 90 to 100 leaves
  • Seasoning A (combined vinegar)] Sugar 200g
  • Seasoning A (combined vinegar)] Vinegar 250cc
  • Seasoning A (combined vinegar)] Salt 2 tbsp.
  • Seasoning B (trout soaking liquid)] Vinegar 1/2 cup
  • Seasoning B (trout soaking liquid)] sugar 2 tbsp.
  • Seasoning B (trout soaking liquid)] salt a pinch
  • Leaves of sansho (Japanese pepper) 90-100 leaves (or 90-100 prickly pearls)

How to cook

  • 1. Wash persimmon leaves well and pat dry. For sansho leaves, select young shoots as much as possible.

  • 2. Prepare rice 30 minutes before cooking, and add water, kelp, and sake.

  • 3. Rinse the salt trout, cut into 3 pieces, and freeze. Remove the thin skin while still frozen, and quickly wash in thin salted water.

  • 4. Slice each piece diagonally into 40 to 50 slices, and soak in Seasoning B for 1 or 2 minutes.

  • 5. Make seasoning A at the same time as the rice is cooked, and mix it quickly with the cooked rice.

  • 6. Grab the rice, top with trout and sansho leaves (or fruits), wrap in persimmon leaves, and pack tightly into a hitsu or sushi tub. Cover with persimmon leaves, cover with a lid, and place a weight about twice as heavy as the sushi.

  • 7. Soak for half a day or overnight to allow the persimmon leaves and sansho leaves (or berries) to blend well with the sushi rice.

provider : Tottori Prefecture

* Recipes vary depending on the region and home.