Kakinoha zushi ｜ Our Regional Cuisines
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Image Source : Tottori Prefecture
RECIPE
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
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1. Wash persimmon leaves well and pat dry. For sansho leaves, select young shoots as much as possible.
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2. Prepare rice 30 minutes before cooking, and add water, kelp, and sake.
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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.
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4. Slice each piece diagonally into 40 to 50 slices, and soak in Seasoning B for 1 or 2 minutes.
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5. Make seasoning A at the same time as the rice is cooked, and mix it quickly with the cooked rice.
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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.
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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.
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
