JP3109510U - Inari Sushi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide sushi sushi with a novel taste and texture that has never been seen before.
SOLUTION: In a cylindrical or bag-shaped oil raising 11 having at least one opening and boiled, put soba 12 boiled and vinegared, put chopped leeks 13 and grated ginger 14, and string The foodstuff 15 was wrapped around the oil raising in a direction crossing the opening at least once so that the inside of the string-like foodstuff could be seen from the openings on both sides.
[Selection] Figure 1

Description

  The present invention relates to inari sushi, and more particularly, to inari sushi that is stuffed with soba instead of sushi rice.

  As conventional inari sushi, sushi rice is generally packed in a bag-shaped oil simmered with sugar and soy sauce. After the sushi rice is packed, the opening of the bag is folded and closed so that it comes to the bottom of the inari sushi, and the inside sushi rice cannot be seen from the outside. Instead of sushi rice, there are various things such as stuffed with baked rice and sesame.

In Patent Document 1 (Japanese Patent Application Laid-Open No. 2002-330712), inari sushi is prepared by filling sushi rice in the bottom of an oil raising bag and placing seafood sashimi on the top. And a partition material made of leafy vegetables for preventing sashimi soup from penetrating into sushi rice is proposed in the middle of the sashimi and sushi rice.
JP 2002-330712 A

  However, the conventional ones are based on rice and have little change in texture and taste.

  In view of such circumstances, the present invention intends to provide sushi that has an unprecedented fresh taste and texture.

  In order to achieve the above-mentioned purpose, the inari sushi of the present invention is a string-like noodle made of boiled and vinegared noodles in a cylindrical or bag-shaped oil simmer with at least one opening and seasoned. The foodstuff is characterized by being wrapped around the oil raising at least once in a direction crossing the opening so that the inside of the string-like foodstuff can be seen from the openings on both sides.

  It can be set as the structure which used the scallop string as the said string-like foodstuff, or the structure which put the seasoning on the side.

  As with conventional Inari sushi, season the oiled rice with sugar and soy sauce and boil it into a bag with one open or a tube with both open. Separately, boil soba noodles with vinegar. Put the buckwheat noodles with this vinegar in the oil. If the oil is in a bag shape, add soba from the opening. If the oil supply is cylindrical, fold and close one of the openings and then insert the soba from the other opening. Alternatively, leave both openings open and surround the side with oil. A string-like food material is wound so as to cross the opening, and both ends of the string-like food material are tied. Place on a plate so that the opening is at the top, so that you can see the inside from the opening on both sides of the string food. Add spices such as chopped leek and grated ginger as you like.

  According to the inari sushi of the present invention, there is an excellent effect that a texture not found in conventional inari sushi can be obtained. In addition, there is no worry about misunderstandings because the contents are clearly visible compared to the traditional sushi with invisible contents. If a scallop string is used as the string-like food, it is possible to effectively utilize what has been discarded in the past.

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

  FIG. 1 is a perspective view of Inari Sushi according to the present invention. The inari sushi 10 of the present invention is a bag-shaped oil raising 11 stuffed with buckwheat 12, topped with buckwheat noodles 13 and grated ginger 14 on the buckwheat 12, wrapped with string-like ingredients 15. is there. As the string-like food material 15, a scallop string is used.

  Each ingredient will be described in detail below.

  The oil raising 11 is obtained by cutting a commercially available oil raising to an appropriate length, peeling the front and back from the cut end into a bag shape, and simmering with soy sauce and sugar. If you cut a commercial oil raiser in half, the bag will become too deep, and when you put soba, the opening will close and you will not be able to see the inside. So, in this invention, it cuts with the length shorter than half.

  When the oil raising 11 is formed in a cylindrical shape, either a method of folding one opening which is below and making the bottom, or a method of keeping the upper and lower openings open may be employed.

  The buckwheat noodle 12 is a normal buckwheat noodle. The inventor of the present invention pays attention to the fact that boiled soba with vinegar, like sushi rice, will increase the time it takes to extend the shelf life by using soba squeezed with vinegar. It was. The length of the soba is not particularly limited. The length may be the same as that of a normal soba noodle, or it may be a short piece such as a piece generated when making noodles and discarded as waste. If anything, shorter ones are easier to pack than longer ones. The chopped leek 13 and the grated ginger 14 are the same as those used for ordinary soba. The chopped leek 13 and the grated ginger 14 may be placed separately as shown, or may be mixed and placed.

  Inari sushi 10 spreads sideways and the shape cannot be maintained simply by stuffing buckwheat noodles 12 into oil raising 11. Moreover, when the oil raising 11 is cylindrical, the buckwheat 12 falls from the bottom. Therefore, the string-like food material 15 is used to keep the shape, and the soba 12 is prevented from falling from the bottom even when the oil is cylindrical.

  As the string-like food material 15, a scallop mantle, so-called “string” is used. Use raw scallop string in salt water, lift from salt water, stretch and dry in the sun. When using, immerse in lukewarm water and soften. This is wound in a direction crossing the elongated opening of the oil lift 11 packed with buckwheat noodles 12 and tied and fixed on the opening or the like. The string-like ingredients 15 are in a state where the inari sushi 10 is wound at least once. Of course, it may be wound a plurality of times.

  In scallops, scallops were mainly edible, and the strings were thrown away except partly edible, but this can be used effectively in the present invention. In addition, as the string-like food material 15, you may use Kanpyo.

  The inari sushi 10 of the present invention has a long and narrow opening of the oil raising 11 so that the contents of the buckwheat noodle 12 can be seen. You can now see the shiny brown of oil raising 11, the color of buckwheat 12, the green and white of chopped green onions 13, the yellow of grated ginger 14, and the skin color of scallop string as string food 15 It became more colorful than Inari Sushi with a brown color.

  Of course, the taste is based on soba as opposed to the traditional sushi rice, so you can enjoy a novel taste. In addition, when scallop string was used, the taste and texture were not good, and the taste and texture were unprecedented.

  The inari sushi 10 of the present invention opens the opening of the oil raising 11 so that the contents can be seen, so that buyers can see at a glance that they want to add soba and want to stuff regular sushi rice It is possible to prevent misidentification as Narari Sushi.

It is a perspective view of inari sushi of this invention.

Explanation of symbols

11 Oil raising 12 Soba 15 String food

Claims (3)

  A boiled and sautéed soba noodles in a cylindrical or bag-shaped oil simmer having at least one opening, and a string-like food material in a direction crossing the opening around the oil squeeze Inari sushi characterized in that the inside buckwheat is visible through the openings on both sides of the string-like food.   The inari sushi according to claim 1, wherein the string-like food is a scallop string.   Inari sushi according to claim 1 or 2, wherein a condiment is placed on the buckwheat.

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