JPH0198449A - Trout 'sushi' pressed into bamboo cylinder and preparation thereof - Google Patents
Trout 'sushi' pressed into bamboo cylinder and preparation thereofInfo
- Publication number
- JPH0198449A JPH0198449A JP62256052A JP25605287A JPH0198449A JP H0198449 A JPH0198449 A JP H0198449A JP 62256052 A JP62256052 A JP 62256052A JP 25605287 A JP25605287 A JP 25605287A JP H0198449 A JPH0198449 A JP H0198449A
- Authority
- JP
- Japan
- Prior art keywords
- bamboo
- sushi
- opening
- bamboo tube
- trout
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 91
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 91
- 241001330002 Bambuseae Species 0.000 title claims abstract description 91
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 91
- 239000011425 bamboo Substances 0.000 title claims abstract description 91
- 241000277331 Salmonidae Species 0.000 title claims abstract description 25
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 238000005452 bending Methods 0.000 claims description 3
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 claims description 2
- 229920002554 vinyl polymer Polymers 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 description 16
- 241000277269 Oncorhynchus masou Species 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000003570 Phyllostachys pubescens Nutrition 0.000 description 1
- 244000302661 Phyllostachys pubescens Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011120 plywood Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
この発明は、富山系名産のますのすしの製造方法及び竹
筒に圧入されたますのすしに関するものである。[Detailed Description of the Invention] Industrial Application Field This invention relates to a method for producing Masuno sushi, a Toyama specialty, and to Masuno sushi press-fitted into a bamboo tube.
従来の技術
ますのすしは、ますの身としやυとを笹葉で包んで保存
する自然の風味豊かな食べ物であるが、そのますのすし
はベニヤ板製、ｆＪＬ夷松製、あるいは厚紙製よ構成る
底と外周の輪郭体とよ構成る容器内に笹葉を敷き詰め、
しやシとますの身等の具を載置した後、上記笹葉でそれ
らの具を包み込み、その後、足の付いた上蓋を具の上方
よシ被せ、さらに、容器の上下方向よシ、別体の青竹等
の棒状部材を当接し、その棒状部材を利用して、両者間
をゴム輪で連結することによシ俸状部材のお互がσ［き
付けられ、容器内の具が押圧されることになυ、具の日
持ちを良好とし、身としやりのうま味を出すようＫした
ものである。Conventional technology Masuno sushi is a naturally flavorful food that is made by wrapping the meat of trout in bamboo leaves and preserving it. Bamboo leaves are spread inside the container, which consists of a bottom and a contoured outer periphery.
After placing the ingredients such as shiyashi and trout meat, wrap the ingredients with the bamboo leaves, then cover the top lid with legs above the ingredients, and then wrap the top cover in the vertical direction of the container. By abutting separate rod-shaped members such as green bamboo, and using the rod-shaped members to connect them with a rubber ring, the bar-shaped members are pressed against each other, and the ingredients in the container are It is designed so that it will not be subjected to pressure, has a long shelf life, and has a gentle and umami flavor.
発明が解決しようとする問題点
上記方法で形成されたますのすしは、その容器がベニヤ
板等の曲げ物を使用していたので具が乾きすぎる欠点が
あった。さらに厚さっ薄い円形状の容器を使用していた
ので持ち運びに不便であシ、斜めや横にしたシすると容
器内の具の移動があるため、具がつぶれてしまう心配が
あった。また外見が旧来の弁当風であシ、モダンさに欠
けていた。さらに製造時の梱包、及び食べる時のその梱
包の解除等が極めて煩雑であった。Problems to be Solved by the Invention The trout sushi prepared by the above method had the disadvantage that the ingredients were too dry because the container used was a bent material such as plywood. Furthermore, since a thin, circular container was used, it was inconvenient to carry, and if the container was placed diagonally or horizontally, the ingredients inside the container would shift and there was a risk that the ingredients would be crushed. In addition, the outside looked like an old-fashioned bento box and lacked modernity. Furthermore, packaging during manufacturing and unpacking when eating are extremely complicated.
問題点を解決するための手段
本願発明は上記欠点を解欠したもので、以下にその具体
的構成を開示する。Means for Solving the Problems The present invention overcomes the above-mentioned drawbacks, and its specific configuration will be disclosed below.
１はこの発明の容器となる竹筒で、この竹Ｃ麹
筒１は、内径Ｗが約３〜６ 、長さＬが約１８〜２５
であり、その一端便の底部には節２が形成され、他端部
には開口部３が形成されている。竹筒１内の空間部４に
は笹葉８で囲繞されたしやシ５とますの身６とから成る
ますのすし７が圧入され、且つ上記笹葉８の開口部３側
はその一部が竹筒１よシ突出可能に空間部４内に折シ曲
げ形成され、さらに開口部３側には蓋９が形成されてい
る。Reference numeral 1 denotes a bamboo tube that serves as a container of the present invention, and this bamboo C koji tube 1 has an inner diameter W of about 3 to 6 mm and a length L of about 18 to 25 mm.
A knot 2 is formed at the bottom of the stool at one end, and an opening 3 is formed at the other end. A trout sushi 7 consisting of a bamboo shoot 5 surrounded by a bamboo leaf 8 and a trout meat 6 is press-fitted into the space 4 in the bamboo tube 1, and a part of the bamboo leaf 8 on the opening 3 side is pressed into the space 4. is bent into the space 4 so as to be able to protrude beyond the bamboo tube 1, and a lid 9 is formed on the opening 3 side.
上記構成よ）なる竹筒ｌに圧入されたますのすしの製造
方法としては、まずしやシ５とますの身６とで構成され
たますのすし７を笹葉８で囲繞して本体人を形成し、そ
の本体Ａの形状をほぼ円柱状にし、上記笹葉８の両端部
を折シ曲げる。、
次に上記構成よ構成る竹筒１の空間部４へ本体Ａの一端
部を挿入し、底部側を押打することにより本体人全体を
圧入する。その後、開口部３側に位置する笹葉８の折シ
曲げ部が開口部３よシ突出しないことを確認し、その開
口部の外側よシ竹皮又はビニール製の片を被覆し、その
周囲端縁側を竹筒の側面側に折り曲げ、該折シ曲げｍＰ
ｆｒを紐あるいはテープ等の固着手段１０によって固定
して蓋９をし、竹筒１に圧入されたますのすしを製造す
るものである。The method for producing trout sushi press-fitted into a bamboo tube (with the above structure) is to surround the trout sushi 7, which is made up of masu sushi 5 and trout meat 6, with bamboo leaves 8, The main body A is formed into a substantially cylindrical shape, and both ends of the bamboo leaf 8 are bent. Next, one end of the main body A is inserted into the space 4 of the bamboo tube 1 constructed as described above, and the entire main body is press-fitted by pressing the bottom side. After that, make sure that the bent part of the bamboo leaf 8 located on the opening 3 side does not protrude beyond the opening 3, and cover the outside of the opening with a piece of bamboo bark or vinyl. Bend the edge side to the side of the bamboo tube, and bend the fold mP.
The fr is fixed with a fixing means 10 such as a string or tape, a lid 9 is put on, and the trout sushi is press-fitted into a bamboo tube 1 to produce trout sushi.
発明の実施例
１はこの発明のますのすしの容器となる竹筒で、真作、
孟宗竹等を使用した。使用する竹筒１は有底で一端側の
底は節２が形成され、他端側は開口部３とした。竹筒１
の内径Ｗは約４ 、その長さＬは約２３ のものを使用
した。これはこの竹筒１本で約−人前分の具を圧入する
ためである。Embodiment 1 of the invention is a bamboo tube that serves as a container for Masuno sushi of this invention.
Moso bamboo etc. were used. The bamboo tube 1 used had a bottom, with knots 2 formed at the bottom of one end, and an opening 3 at the other end. Bamboo tube 1
The inner diameter W was about 4 mm, and the length L was about 23 mm. This is because one bamboo tube can hold enough ingredients for approximately one serving.
また夏場は生竹を使い、冬場は乾燥した状態の竹を使用
した。Also, fresh bamboo was used in the summer, and dried bamboo was used in the winter.
上記竹筒ｌ内に圧入されるますのすし７は、しやり５と
ますの身６によって構成し、それらのますのすし７は、
笹葉８によって囲繞した。それらの具は竹筒１の空間部
４に圧入される大きさで通常笹葉８は３教程度使用する
。笹葉８で囲繞された状態で、全体をほぼ円柱状に形成
する。その円柱の直径は竹筒１の直径よシやや大きな状
態で形成する。そして、笹葉８の両端部を折）曲げて、
竹筒１内へ入りやすく形成する。The trout sushi 7 that is press-fitted into the bamboo tube l is made up of a shiyari 5 and trout meat 6, and these trout sushi 7 are
It was surrounded by 8 bamboo leaves. These tools are sized to be press-fitted into the space 4 of the bamboo tube 1, and usually about three bamboo leaves 8 are used. The whole is formed into a substantially cylindrical shape while being surrounded by bamboo leaves 8. The diameter of the cylinder is formed to be slightly larger than the diameter of the bamboo tube 1. Then, bend both ends of the bamboo leaf 8,
It is formed to be easy to enter into the bamboo tube 1.
上記笹葉８で囲繞された本体Ａを竹筒１の空間部４内に
圧入するには第３図で示したよ５に竹筒１の底部側を押
打するととＫよシ容易に圧入することができる。押打す
ることによって竹筒１の空間部４内に本体Ａを完全に圧
入した時点で、開口部３側に位置する笹葉８の折り曲げ
部を笹葉８の側部側へ押し込むニール製等の片を被覆し
、その端縁側を竹筒の側面側に折り曲げ、該折り曲げ箇
所を紐おるいはテープ等の固着手段１０によって固定し
て蓋９を形成する。他の実施例として蓋９の内側に乾燥
防止材を使用することも可能である。To press the main body A surrounded by the bamboo leaves 8 into the space 4 of the bamboo tube 1, press the bottom side of the bamboo tube 1 at 5 as shown in FIG. can. When the main body A is completely press-fitted into the space 4 of the bamboo tube 1 by pressing, there is a tool made of steel or the like that pushes the bent part of the bamboo leaf 8 located on the opening 3 side into the side of the bamboo leaf 8. The cover 9 is formed by covering the piece, bending its edge side toward the side surface of the bamboo tube, and fixing the bent portion with a fixing means 10 such as string or tape. As another example, it is also possible to use an anti-drying material inside the lid 9.
なお、ますのすしのしやり部に昆布等を巻き付けること
Ｋより、よシ風味のあるますのすしを得ることができる
。In addition, by wrapping kelp or the like around the sushi part of the trout sushi, it is possible to obtain trout sushi with a good flavor.
召し上が多方法
上記工程によって製造された竹筒入シますのすしを食す
るときは、まず竹筒１の開口部３側の蓋９を取シ外し、
圧入されているますのすしの本体Ａを囲繞している笹葉
の折れ曲がシ先端部を開口部３よシ外方へ引き出し、そ
の先端部を引っばることによシますのすしの本体Ａを外
へ引き出すことができる。外に出された本体人は笹葉８
を剥いで中のますのすしを取シ出すことによシ食するこ
とができるし、また笹葉８の上から本体人を切断して、
その切断片の笹葉８を剥ぎながら食するのも良い。また
食するときは約１５ 位に冷やしてから行なうと良い。When eating the sushi prepared in the bamboo tube by the above process, first remove the lid 9 on the opening 3 side of the bamboo tube 1.
The tip of the bent bamboo leaves surrounding the press-fitted Masu no Sushi body A is pulled out from the opening 3, and by pulling the tip, the Masu no Sushi body is removed. A can be pulled out. The person who was taken outside was Sasaba 8.
You can eat it by peeling it off and taking out the sushi inside, or by cutting the body from the top of the bamboo leaf 8.
It is also good to eat the cut pieces while peeling the bamboo leaves 8. It is also best to cool it to about 15 degrees before eating.
発明の効果
上記本願発明の竹筒に圧入されたますのすし、及びその
製造方法は以下に示す効果を奏するものである。Effects of the Invention The above-mentioned Masuno sushi press-fitted into a bamboo tube and the method for producing the same according to the present invention have the following effects.
（１）竹の厚みが断熱効果を有し、空間部に圧入された
ますのすしの具の乾燥を防止できることによシ品質が安
定し、且つ日持ち時間も延びる。(1) The thickness of bamboo has a heat insulating effect and prevents the trout sushi ingredients press-fitted into the space from drying out, thereby stabilizing the quality and extending the shelf life.
（２） 夏場等の場合には、生竹を使うことによって
生竹の有する水分が空間部内の具の乾きを防止すること
ができる。ま念、生竹の有する水分が蒸発して気化熱を
奪い、具を冷す役割を成すことによシ品質が安定し、且
つ日持ち時間も延びる。(2) In the summer, by using raw bamboo, the moisture contained in the raw bamboo can prevent the ingredients in the space from drying out. Since the water contained in raw bamboo evaporates and takes away the heat of vaporization, which serves to cool the ingredients, the quality is stabilized and the shelf life is extended.
（３）部側の底部を押打することによシ竹筒内の空間部
に強制的に具を押し込むことが出 。(3) By pressing the bottom of the bamboo tube, the ingredients can be forced into the space inside the bamboo tube.
来るので具が固まシ、締まシのあるますのすしを得るこ
とができる。As the ingredients come together, you can get sushi that is firm and firm.
（４）部側の底部を押打するととＫより竹筒内の空間部
に強制的に具を押し込むことによシ、竹筒内の空気が自
然に排出されることによシ品質が安定し、且つ日持ち時
間が延びる。(4) When the bottom of the bamboo tube is pressed, the ingredients are forced into the space inside the bamboo tube, and the air inside the bamboo tube is naturally discharged, resulting in stable quality. And the shelf life is extended.
（５） 容器内への具の圧入が、竹筒の底部の部側を
押打することによって容易に行なうことができる。(5) The ingredients can be easily pressed into the container by pressing the bottom side of the bamboo tube.
（６）特別な梱包及び具の押圧手段を必要としないので
製造工程が極めて簡単になり、省力化を進めることがで
きる。(6) Since special packaging and means for pressing the ingredients are not required, the manufacturing process becomes extremely simple and labor-saving can be promoted.
（′７） 食するときは、竹筒の蓋を取り剥ずし、開
口部側の笹葉をｇ［＜ことによシ竹筒内の圧入されたま
すのすしを外部へ引き出すことができるので、従来の包
装の取シ去シ等の煩雑な作業を行なう必要がなく−、極
めて便利である。('7) When eating, remove the lid of the bamboo tube and open the bamboo leaves on the opening side. It is extremely convenient since there is no need to perform complicated operations such as removing and removing conventional packaging.
第１図はこの発明に使用する容器の竹筒の斜視図、第２
図はますのすしと笹葉の斜視図、第３図は竹筒と本体Ａ
との側面図、第４図は蓋をした状態を示す斜視図である
。
図において
１・・・・・竹筒 ２・・・・・節３・・・・
・開口部 ４・・・・・空間部５・・・・・しや
９ ６・・・・・ますの身７・・・・・ますのすし
８・・・・・笹葉９・・・・・蓋 １
０・・・・・固着手段節 ３１１１１Figure 1 is a perspective view of the bamboo tube of the container used in this invention;
The figure is a perspective view of Masuno sushi and bamboo leaves, and the third figure is the bamboo tube and main body A.
FIG. 4 is a side view of the device, and FIG. 4 is a perspective view of the device with the lid closed. In the diagram 1... Bamboo tube 2... Section 3...
・Opening 4... Space 5... Shiya 9 6... Trout meat 7... Trout sushi 8... Bamboo leaves 9...・・Lid 1
0...Fixing means section 31111
Claims (1)
ｍ、の竹筒１であつて、その一端側の底部には節２が形
成され、他端側は開口部３として形成され、竹筒１内の
空間部４には笹葉８で囲繞されたしやり５とますの身６
とから成るますのすし７が圧入され、且つ上記笹葉８の
開口部３側端縁はその一部が竹筒１より突出可能に空間
部４内に折り曲げ形成され、さらに開口部３側には蓋９
が形成されていることを特徴とする竹筒に圧入されたま
すのすし。 （２）しやり５の中に昆布が巻かれていることを特徴と
する特許請求の範囲第１項記載の竹筒に圧入されたます
のすし。 （３）下記の工程より成る竹筒に圧入されたますのすし
の製造方法 １．しやり５とますの身６とで構成されたますのすし７
を笹葉８で囲繞して本体Ａを形 成する工程。 ２．上記工程で形成された本体Ａの形状をほぼ円柱状に
形成し、その笹葉８の両端部を 折り曲げる工程。 ３．別体として用意した内径Ｗが約３〜６ｃｍ、長さＬ
が約１８〜２５ｃｍで、その一端側の底部には節２が形
成され、他端側は開口部 ３が形成されている竹筒１内の上記開口部 ３より、前記１．２の工程で形成された本 体Ａの一端部を挿入し、該竹筒１の底部を 押打することにより本体Ａの全体を圧入す る工程。 ４．開口部３側に位置する笹葉８の折り曲げ部が開口部
３より突出していない状態で、 その開口部３の外側より竹皮又はビニール 製の片を被覆し、その周囲端縁側を竹筒の 側面側に折り曲げ、該折り曲げ箇所を紐あ るいはテープ等の固着手段１０によつて固 定して蓋９とする工程。 （４） しやり５の中に昆布が巻かれていることを特徴
とする特許請求の範囲第３項記載の竹筒に圧入されたま
すのすしの製造方法。[Claims] (1) The inner diameter W is approximately 3 to 6 cm, and the length L is approximately 18 to 25 cm.
m, a bamboo tube 1 having a joint 2 formed at the bottom of one end, an opening 3 at the other end, and a space 4 inside the bamboo tube 1 surrounded by bamboo leaves 8. Spear 5 and trout body 6
Masuno sushi 7 consisting of is press-fitted, and a part of the edge of the bamboo leaf 8 on the opening 3 side is bent into the space 4 so that it can protrude from the bamboo tube 1, and furthermore, on the opening 3 side, Lid 9
Masuno sushi is press-fitted into a bamboo tube, which is characterized by the formation of. (2) Masuno sushi press-fitted into a bamboo tube according to claim 1, characterized in that kelp is wrapped inside the sushi 5. (3) Manufacturing method for Masuno sushi press-fitted into a bamboo tube, which consists of the following steps: 1. Trout sushi 7 composed of 5 pieces of fish and 6 pieces of trout meat
A step of forming the main body A by surrounding it with bamboo leaves 8. 2. A process of forming the main body A formed in the above process into a substantially cylindrical shape, and bending both ends of the bamboo leaves 8. 3. Prepared separately, inner diameter W is approximately 3 to 6 cm, length L
is about 18 to 25 cm, and the knot 2 is formed at the bottom of one end, and the opening 3 is formed at the other end. Step of press-fitting the entire body A by inserting one end of the body A and pressing the bottom of the bamboo tube 1. 4. With the bent part of the bamboo leaf 8 located on the opening 3 side not protruding from the opening 3, cover the opening 3 with a piece of bamboo skin or vinyl from the outside, and cover the surrounding edge with the side surface of the bamboo tube. A process of bending it to the side and fixing the bent part with fixing means 10 such as string or tape to form the lid 9. (4) The method for producing Masuno sushi press-fitted into a bamboo tube according to claim 3, characterized in that kelp is wrapped inside the sushiyari (5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62256052A JPH0198449A (en) | 1987-10-10 | 1987-10-10 | Trout 'sushi' pressed into bamboo cylinder and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62256052A JPH0198449A (en) | 1987-10-10 | 1987-10-10 | Trout 'sushi' pressed into bamboo cylinder and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0198449A true JPH0198449A (en) | 1989-04-17 |
| JPH0469983B2 JPH0469983B2 (en) | 1992-11-09 |
Family
ID=17287234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62256052A Granted JPH0198449A (en) | 1987-10-10 | 1987-10-10 | Trout 'sushi' pressed into bamboo cylinder and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0198449A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4995769A (en) * | 1973-01-16 | 1974-09-11 | ||
| JPS56135468U (en) * | 1980-01-22 | 1981-10-14 | ||
| JPS62220163A (en) * | 1986-03-22 | 1987-09-28 | Minamoto:Kk | Hitokuchi sasamaki masuno sushi (vinegared rice and trout, wrapped in bamboo grass leaf and eatable in one mouthful) and preparation thereof |
-
1987
- 1987-10-10 JP JP62256052A patent/JPH0198449A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4995769A (en) * | 1973-01-16 | 1974-09-11 | ||
| JPS56135468U (en) * | 1980-01-22 | 1981-10-14 | ||
| JPS62220163A (en) * | 1986-03-22 | 1987-09-28 | Minamoto:Kk | Hitokuchi sasamaki masuno sushi (vinegared rice and trout, wrapped in bamboo grass leaf and eatable in one mouthful) and preparation thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0469983B2 (en) | 1992-11-09 |
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