Aichi Prefecture


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Ingredients (For 4 persons)

  • Sushi rice 500 g
  • Peeled shrimp 100 g
  • [A] Dashi stock 50ml
  • [A] Soy sauce 1 tsp.
  • [A] Sugar 1 tsp.
  • Grilled sea eel 1
  • [B] Dashi stock 100ml
  • [B] Soy sauce 1 tbsp.
  • [B] sugar 1 tsp.
  • salted salmon 1 slice
  • Dried shiitake mushroom 2 pieces
  • [C] Soy sauce 1 tbsp.
  • [C] Sugar 1 tbsp.
  • Eggs 1
  • [D] Sugar 1/3 tsp.
  • [D] Salt a pinch
  • Haran Leaves As needed

How to cook

  • 1. Beat the peeled shrimp with a knife to make surimi and cook in A.
    Boil the grilled sea eel in B. Grill and break up the salted salmon. Soak dried shiitake mushrooms in water, cut into thin slices and simmer in C. Mix the eggs with D to make a minced egg.

  • 2. Wipe well with a damp cloth, place a sheet of "harang" leaves in a box, pour in the sushi rice, and press down lightly to make the surface smooth. Haran leaves, which look like large bamboo leaves, are said to have sterilizing properties and are used to wrap rice balls, sushi, and as a divider for serving.

  • 3. Arrange the ingredients diagonally on top of the sushi rice in a colorful manner, cover with the haran leaf, press the lid firmly in place, and leave for a while.

  • 4. After removing from the box, cut into bite-size pieces and place in a bowl.

Recipe Arrangements

Use seasonal seafood, vegetables, or wild vegetables as ingredients. For seafood, use clams, shijimi clam, Hae (Haya), etc. For vegetables, use lotus root, carrots, and colored square fu or hanafu.

provider : "50 Recipes of Aichi's Local Cuisine"

* Recipes vary depending on the region and home.

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