Gifu Prefecture

Hoba zushi

Hoba zushi
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  • Image Source : The Best of Gifu


Ingredients (For 12 pieces)

  • Cooked rice 3gou
  • [A] Vinegar 30cc
  • [A] Sugar 60g
  • [A] Salt 1 tsp.
  • Carrot 20g
  • [B] Dashi stock 50cc
  • [B] Sugar 1 tsp.
  • [B] White soy sauce 1 tsp.
  • burdock root 30g
  • [C] Dashi soup stock 150cc
  • [C] Sugar 2 tsp.
  • [C] soy sauce 1 tsp.
  • dried shiitake mushroom 4 pieces
  • [D] Dashi broth 70cc
  • [D] Sugar 1 1/2 tsp.
  • [D] Dark soy sauce 1 1/2 tsp.
  • lotus root 30g
  • [E] Dashi stock 50cc
  • [E] Sugar 1 tsp.
  • [E] Vinegar 1 tbsp.
  • Zakko (dried baby sardines) 30g
  • red ginger a pinch
  • magnolia leaves 12 leaves

How to cook

  • 1. Wash rice 1 hour before serving.

  • 2. Since Sushi rice should be a little hard, cook with a little less water, steam, and transfer to a sushi tub while still hot. Mix the seasonings in [A] to make vinegar and pour it over the rice (reserving some of the rice). Using a wooden ladle, mix rice in a cutting motion (mix quickly so as not to make the rice sticky. (Mix quickly so as not to make the rice sticky. Adjust the amount of mixed vinegar to taste.)

  • 3. Cut carrots into 3 cm lengths, cut into strips, and simmer in [B] seasoning (simmer over low heat for about 10 minutes, until a little of the cooking liquid remains). Cut burdock root into 3 cm lengths, drain, and simmer in soup stock (about 10 minutes over low heat after it comes to a boil, until a little of the broth remains). Soak dried shiitake mushrooms in water, cut into thin slices, and season with seasoning [D] to taste. Wash, peel and thinly slice lotus root, soak in vinegar water as described in 【E】, drain and make vinegared lotus root. Soak the radish in the reserved vinegar (when boiling down the vinegar, soak the radish after it cools down). When burdocks become soft, you may add carrots and season them together).

  • 4. Wash and wipe well the magnolia leaves and cut off a little of the branch side.

  • 5. Mix the ingredients from 3 with the vinegared rice, place on top of the magnolia leaves before it cools, add a little red ginger, and place in a hitsu or bowl, stacking them on top of each other, and weigh them down with a plate or other weight so that the magnolia leaves can smell the aroma.

Recipe Arrangements

provider : Gujo City Council of Dietary Improvement Promoters

* Recipes vary depending on the region and home.

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