Osaka Prefecture


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  • "Osaka's Local Cuisine: Event Meals and the Transmission of Food Culture" (Osaka Prefectural School Lunch Association)


Ingredients (For 4 persons)

  • vinegared mackerel 300g
  • rice 2 1/2 cups
  • Shiroita konbu 6g
  • vinegar Less than 4 tbsp (54 ml)
  • sugar 5 tbsp (45g)
  • salt Less than 2 tsp (9g)
  • sweet vinegar ginger 8g (8g)
  • Dashi Kombu (kelp) 10g

How to cook

  • 1. Increase the amount of water in the rice by 10%. Add dashi kelp and soak the rice in water and cook normally.

  • 2. Mix vinegar (180 ml vinegar, 150 g sugar, and 30 g salt per 1.4 kg of rice), transfer the cooked rice to a rice drainer, pour the vinegar mixture over the rice, mix it as if cutting the rice, and cool quickly.

  • 3. Remove the skin from the mackerel, remove the inside bone, cut into thin strips, and separate the back and belly.

  • 4. Lay the leaf orchids on the bottom of the wooden frame, back side down, fill with rice, and press down with the top board. Remove from the wooden crate, wrap in vinegar-moistened shiroita-konbu, cut into pieces, and garnish with amazu ginger.

provider : "A Taste of Japan, A Taste of Naniwa" (Osaka Prefecture Dietary Improvement Liaison Council)

* Recipes vary depending on the region and home.