Kakinoha zushi ｜ Our Regional Cuisines

1. Clean the front and back of the persimmon leaves and drain.

2. Bone the salted mackerel if it has bones attached (remove all fine bones as well), and then braise in vinegar for about 1 hour. Remove the thin skin and slice into 3-4 mm thin strips.

3. Make mixed vinegar with vinegar, sugar and salt.

4. Cook rice, and as soon as the rice is done cooking, mix vinegar into the rice to make sushi rice.
(When cooking rice, add a little kombu and sake to the rice to make it tastier.)

5. Shape the cooled sushi rice into tawara (rice straw).

6. Place the mackerel on a persimmon leaf and wrap it with the rice. （Place the mackerel on a persimmon leaf and wrap it in the vinegared rice.)

7. Pack tightly into a sushi box, place a weight on top, and leave overnight.