Kyoto Prefecture


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Ingredients (1 sho, about 20 persons)

  • Rice 1 sho (1.5 kg)
  • [Mixed vinegar A] vinegar 280cc
  • [Mixed vinegar A] Sugar 280g
  • [Mixed vinegar A] Salt A little over 1 tbsp.
  • Seasoned Canned Mackerel 440g 1 can
  • Sugar 5 tbsp.
  • Eggs 5
  • Kampyo 45g
  • burdock root 100g
  • Dried shiitake mushroom 20g
  • red ginger 70g
  • green vegetables ( tree buds, green beans, cucumbers, etc.) As needed

How to cook

  • 1. Cook rice and mix with mixed vinegar A while it is still hot.

  • 2. Soak kanpyo in water and cut into small pieces. Cut burdock root into small pieces. Cook together in soup stock.

  • 3. Soak dried shiitake mushrooms in water, cut into thin strips and cook in soup stock. Season with sugar and soy sauce (not included).

  • 4. Fry the canned mackerel with its juice in a small pan. Add the sugar after the meat has loosened and the water has evaporated. Finally, mix in the white of one egg to make oboro.

  • 5. Add a pinch of salt to the remaining egg to make a thinly fried egg.

  • 6. Cut the red ginger into thin strips.

  • 7. When the sushi rice cools down a little, mix in the kanpyo (dried gourd).

  • 8. Wet a matsubuta (shallow wooden box) with vinegar, put 7, burdock root and oboro on top, then put egg, shiitake mushrooms, red ginger and greens. If you do not have a matsubuta, put sushi rice in a dish and put the ingredients on top of it.

Recipe Arrangements

provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.