Tekone zushi ｜ Our Regional Cuisines

1. [Preparation (How to handle bonito)]
(1) Remove the scales (There are not many scales. Remove the scales (there are not many scales, but a few exist from the pectoral fins to the back).
(2) Process in preparation for removing the head and guts.
(A knife is inserted diagonally behind the pectoral fins and diagonally across the ventral fins.)
(3) Bend the head from the dorsal side to the ventral side, and pull off the head and the entrails still connected together.
→Rinse with water and the dress is ready.
(4) Stand the fish upright and remove the dorsal fin.
(5) Cut the fish into three pieces. Cut the fish into three pieces, i.e., insert the knife into the back and run it along the backbone, then insert the knife into the belly and run it along the backbone, and finally remove the backbone and one piece of meat.
→Finally, remove the backbone and the fillet.
(6) Scrape off the ribs along with the peritoneum.
(7) Cut away the blood and bone in the center of the fillet.
(8) Remove the skin.
→Shape and surface the fish, and the joints (fences) are ready.

2. Add kombu (kelp) and cook rice in 10% more water than its capacity (remove kombu just before boiling), then combine with seasoning B and allow to cool.

3. Bring seasoning A to a boil and let cool.

4. Cut bonito into thin strips and marinate in 2. (5 to 30 minutes).
Adjust marinating time according to freshness.

5. Cut green perilla into thin strips and ginger into thin strips.

6. Sprinkle the marinade from 3 over 1, add bonito, and sprinkle with 4 and shredded nori.