Matsurizushi ｜ Our Regional Cuisines

1. Sprinkle the Spanish mackerel lightly with salt, let it sit for a while, then pour it into the vinegar mixture and take it out when it turns white around the edges. Add 1 tablespoon of vinegar to the vinegar mixture.

2. Make sushi rice by pouring the vinegar over the rice cooked with dashi kombu.

3. Cut squid into 5mm pieces and slice into bite-sized pieces.

4. Cut octopus into thin strips and soak in sweet vinegar (1 tablespoon each of sugar and vinegar, a pinch of salt, not included in the quantity).

5. Shake the mussels and cook. (1 teaspoon sugar, 1 tablespoon mirin and soy sauce (not included in the quantity))

6. Grill sea eel in teriyaki sauce (1 tablespoon each of sugar, mirin and soy sauce (not included in the quantity). Leave a little for decoration and cut the rest into small pieces.

7. Cut lotus root into flower shapes for decoration, and cut the rest into small pieces.

8. Put koya-tofu (dried tofu) back in the water and simmer. (2 tablespoons sugar, 1／2 teaspoon salt, and a dash of broth (not included in the quantity).

9. Add sliced bamboo shoots and chopped burdock root to the koya-tofu stock and bring to a boil. Add boiled and cut Japanese butterbur and turn off the heat.

10. Simmer the rehydrated dried shiitake mushrooms. (Not included: a little of the rehydrated liquid, 6 tablespoons sugar and 1 tablespoon soy sauce).

11. Break the eggs into pieces (2 teaspoons sugar and a pinch of salt, not included in the quantity) and lightly cook them to make a broiled egg.

12. Mix all ingredients except for garnish into the rice, place in a bowl, and top with garnish and salted boiled peas.