JP2001008647A - Cooked rice for sushi, sushi, method for preparing sushi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sushi which makes it possible to enjoy a new taste which is different from the tastes of conventional sushi. SOLUTION: This sushi is prepared by putting a boiled carb flesh on sushi cooked rice through roasted laver 1 and boiled Crytotaenia japonica leaves 2. The sushi cooked rice is obtained by seasoning boiled rice with plum vinegar, pickled plum and beefsteak-plant leaves. The sushi is also produced by longitudinally dividing a green bamboo into two pieces, spreading bamboo leaves on the inside of one divided green bamboo piece, putting crab flesh, roasted layer and boiled Crytotaenia japonica leaves on the spread bamboo leaves, further putting sushi cooked rice, once taking out the obtained sushi from ht bamboo vessel, cutting off the sushi into plural pieces, returning the cut sushi to the bamboo container and then wrapping the container with a bamboo sheath.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to sushi rice seasoned with plum vinegar and plum dried and its leaves (large leaves), sushi using the same, and a method of producing this sushi.

[0002]

2. Description of the Related Art In general, conventional sushi is prepared by mixing or mixing sushi such as fish and shellfish on rice seasoned with rice vinegar and salt.

[0003]

However, conventional sushi uses rice seasoned with rice vinegar or salt as sushi rice, so there is a certain limit to the taste, and various types of taste are available. There is a drawback that you can not enjoy.

[0004] The present invention has been made in view of such conventional problems, and is made with plum vinegar and plum dried leaves (large leaves).
It is an object of the present invention to provide a sushi rice, a sushi using the same, and a method of producing the sushi rice, by which the rice can be tasted with a new taste that has never existed before.

[0005]

Means for Solving the Problems The sushi rice provided by the present invention is prepared by adding rice to plum vinegar and umeboshi and seasoning them with leaves.

The sushi provided by the present invention is as described in the following (1) to (3).

[0007] (1) Sushi made by putting sushi seeds on sushi rice made by adding plum vinegar and umeboshi to rice and seasoning with the leaves.

[0008] (2) On a sushi rice made by adding plum vinegar and dried plum to the rice and seasoning with the leaves, through the seaweed and three leaves,
Sushi with crabs.

(3) On the sushi rice made by seasoning rice with plum vinegar and umeboshi and its leaves, put the maple grated with ponce, chopped fugu skin, and assassin. Sushi on top.

[0010] Furthermore, the method for producing sushi provided by the present invention includes the following steps (1) to (7).

(1) A bamboo leaf is laid on the bottom of a green bamboo container obtained by vertically dividing green bamboo, which is cut at least with one end at one end, and a crab is spread on the bottom. Process.

(2) The second step of laying boiled three leaves and grilled seaweed in this order on the body of the crab.

(3) A third step in which sushi rice made by adding plum vinegar and umeboshi to the rice and seasoning with the leaves is put on the grilled seaweed and packed in a green bamboo container.

(4) A fourth step of turning over the green bamboo container filled with sushi rice, lifting and removing only the green bamboo container, and taking out the sushi therein.

(5) A fifth step of removing the bamboo leaves on the taken sushi and cutting it into a plurality of pieces.

(6) A sixth step of placing the removed bamboo leaves on the cut sushi, placing the removed bamboo container on top of the bamboo leaves, and placing the sushi in the green bamboo container again.

(7) A green bamboo container containing the cut sushi is exposed on a part of the outer surface of the container, wrapped in bamboo skin, and tied to the container with a bamboo skin string. Process.

Further, the method for producing sushi provided by the present invention uses a blowfish body in place of the crab body in the second step of the above-mentioned production method, and replaces the boiled three leaves and grilled seaweed with
This is a method that uses asatsuki, maple grated with ponce and chopped blowfish skin.

[0019]

Embodiments of the present invention will be described below with reference to embodiments.

(Embodiment 1) FIG. 1 is a side view showing the configuration of a sushi of the embodiment. In this embodiment, a sushi made by filling in a bamboo container V described later will be described as an example.

In the figure, G is sushi rice packed and pressed into a green bamboo container V so as not to collapse. This sushi rice G is made by mixing rice with plum vinegar and dried plums and mixing the leaves. Umeboshi is a piece of meat that has been unraveled into small pieces, and its leaves (large leaves) are small pieces.

[0022] Umeboshi determines the saltiness of rice and, at the same time, determines the acidity of rice together with plum vinegar. Therefore, the amounts of both added are adjusted while watching the taste of rice. Since the leaf of the sashimi is a flavor, an amount that does not kill the flavor of the whole sushi rice G is added.

1 is grilled seaweed on sushi rice G, 2
Is boiled three leaves on top of grilled glue 1, 3 is three leaves 2
The boiled snow (Echizen) put on top is a crab.

The sushi S having such a structure is provided in a green bamboo container V.
And cut into a plurality of pieces in the length direction. The plan shape of each sushi S after cutting is a strip shape, and the side shape is substantially semicircular.

Next, a method of manufacturing the sushi S will be described in the order of steps.

(1) A green bamboo having a length of about 25 cm, which is cut out from green bamboo having a diameter of 5 to 6 cm while leaving nodes at one end, is vertically divided into two, and a green bamboo container V shown in FIG. Have it ready.

(2) Rice is chopped with ume vinegar and dried plum meat, and is mixed with the leaves to prepare sushi rice G.

(3) The prepared green bamboo container V is placed with its opening facing upward, bamboo leaves H are laid on the bottom of the container V as shown in FIG. The feet 3) are laid side by side in the length direction of the container V. At this time, crab meat 3
When cutting the sushi S, which will be described later, into pieces each having a width of about one nigiri sushi, the sushis are arranged so that a fixed amount is placed on each of the cut sushi.

(4) On the crab body 3, as shown in FIG.
Spread the boiled three leaves 2 and then lay the seaweed paste 1 on it.

(5) On the baking paste 1, as shown in FIG.
Put sushi rice G and pack in green bamboo container V. FIG.
(B) shows a green bamboo container V filled with the sushi rice G.

(6) The green bamboo container V filled with the sushi rice G shown in FIG. 2B is turned upside down as shown in FIG. Only V is lifted and removed, and the sushi therein is taken out as shown in FIG.

(7) Take the bamboo leaf H on the sushi taken out,
Once removed, as shown in FIG. 2 (e), the extracted sushi is cut into pieces of about one nigiri sushi. At this time,
On each sliced sushi S, the same amount of crab 3 is put. This is because the crab meat 3 is arranged on the sushi S cut as described above so as to be a fixed amount.

(8) Place the removed bamboo leaves H on the cut sushi S as shown in FIG.
Then, cover the green bamboo container V as shown in FIG. 3 (g). In this way, the sushi S is put again in the container V of green bamboo.

(9) The green bamboo container V containing the cut sushi S is wrapped in a bamboo skin K with a part of the outer surface of the container V exposed as shown in FIG. Is also tied to container V with bamboo skin string B. At this time, although not shown, the bamboo skin K is also wrapped in the pack.

The wrapped sushi S is unwrapped with a bamboo skin string B, a bamboo skin K is opened, a green bamboo container V is removed, and bamboo leaf H
Can be eaten by removing.

In the above embodiment, the sushi S in the container V is laid down on the bamboo skin K in the step (6).
Although it was taken out and cut on the bamboo skin K, it may be taken out and cut directly on a chopping board. In this case, packaging with the bamboo skin K is performed after the cut sushi S is again placed in the green bamboo container V.

As described above, in Example 1, as sushi rice, ume vinegar, umeboshi, and rice seasoned with its leaves are used, so that a sushi with a new taste and aroma that has never existed before can be obtained.

The combination of the above-mentioned sushi rice and a sushi variety, or a combination of these with a flavor such as Mitsuba, seaweed, tororo kelp, maple grated, and asatsuki, provides a variety of unprecedented tastes. You can get tasty sushi.

(Embodiment 2) In Embodiment 2, a raw blowfish body is used in place of the crab body 3 in the embodiment 1, and a ponce is used instead of the grilled seaweed 1 and the three leaves 2 thereon. This is an example using grated coconut leaves, chopped blowfish skin, and asatsuki. Other configurations are the same as those of the sushi of the first embodiment. The production method is not different from the sushi production method of Example 1 in the procedure.

In the first and second embodiments, the sushi rice type sushi in which sushi rice and the like are placed on sushi rice has been described. However, the same configuration as that of the embodiment can also be adopted for a leaflet sushi type sushi in which a sushi type or a flavor is mixed or scattered on sushi rice in the combination and arrangement (laminated structure) of the ingredients.

[0041]

As described above, according to the present invention, sushi rice uses ume vinegar, umeboshi and rice seasoned with its leaves, so that the sushi rice has a new taste different from sushi using conventional sushi rice. You can get fragrant sushi.

Further, according to the present invention, the above-mentioned sushi rice is used, and the sushi rice is combined with various kinds of sushi and various flavors, so that a savory sushi having various unprecedented tastes can be obtained.

[Brief description of the drawings]

FIG. 1 is a side view of a sushi of an embodiment.

FIG. 2 is a diagram showing a method of manufacturing sushi according to an embodiment in the order of steps.

FIG. 3 is a cross-sectional view schematically illustrating the configuration of a sushi of an embodiment.

[Explanation of symbols]

 S Sushi G Sushi rice V Green bamboo container H Bamboo leaf 1 Baked seaweed 2 Boiled three leaves 3 Boiled snow

Claims (6)

[Claims] [1] A sushi rice made by adding rice to plum vinegar and dried plums and seasoning with the leaves. 2. A sushi made by putting sushi seeds on sushi rice made by adding plum vinegar, dried plum and its leaves to rice. 3. A sushi made by putting rice and plum vinegar, dried plums and seasoned leaves with sushi rice, and pasting the crab through glue and mitsuha. [4] On a sushi rice made by seasoning rice with plum vinegar, plum dried and its leaves, put the blowfish over the maple grated with ponce, chopped fugu skin and asatsuki Sushi. 5. A sushi production method comprising the following steps (1) to (7). (1) Lay bamboo leaves on the bottom of a container of green bamboo obtained by vertically cutting green bamboo cut at least at one end, leaving nodes.
The first step of laying the crab on it. (2) The second step in which boiled three leaves and grilled seaweed are spread in this order on the crab body. (3) The third step in which sushi rice made by adding plum vinegar, dried plums and seasoned leaves to rice is put on a grilled seaweed and packed in a green bamboo container. (4) A fourth step of turning over the green bamboo container filled with sushi rice, lifting and removing only the green bamboo container, and taking out the sushi therein. (5) A fifth step of removing the bamboo leaves on the sushi taken out and cutting it into a plurality of pieces. (6) A sixth step of placing the removed bamboo leaves on the cut sushi, covering the removed Aotake container from above, and placing the sushi in the Aotake container again. (7) A seventh step in which a green bamboo container containing the cut sushi is exposed with a part of the outer surface of the container, wrapped with bamboo skin, and tied to the container with a bamboo skin string. 6. A method for producing sushi comprising the following steps (1) to (7). (1) Lay bamboo leaves on the bottom of a container of green bamboo obtained by vertically cutting green bamboo cut at least at one end, leaving nodes.
The first step of laying a blowfish on it. (2) The second step of laying, in this order, asatsuki, maple grated with a ponce and chopped blowfish skin on the blowfish body. (3) A third step in which sushi rice made by adding plum vinegar and umeboshi to the rice and seasoning with the leaves is put on the soup and packed in a green bamboo container. (4) A fourth step of turning over the green bamboo container filled with sushi rice, lifting and removing only the green bamboo container, and taking out the sushi therein. (5) A fifth step of removing the bamboo leaves on the sushi taken out and cutting it into a plurality of pieces. (6) A sixth step of placing the removed bamboo leaves on the cut sushi, covering the removed Aotake container from above, and placing the sushi in the Aotake container again. (7) A seventh step in which a green bamboo container containing the cut sushi is exposed with a part of the outer surface of the container, wrapped with bamboo skin, and tied to the container with a bamboo skin string.