JPS5526834A - Preparation of oshi(pressed)-zushi topped by a bite of yamame (a kind of trout: oncorhynchus masou) - Google Patents

Preparation of oshi(pressed)-zushi topped by a bite of yamame (a kind of trout: oncorhynchus masou)

Info

Publication number
JPS5526834A
JPS5526834A JP9924678A JP9924678A JPS5526834A JP S5526834 A JPS5526834 A JP S5526834A JP 9924678 A JP9924678 A JP 9924678A JP 9924678 A JP9924678 A JP 9924678A JP S5526834 A JPS5526834 A JP S5526834A
Authority
JP
Japan
Prior art keywords
yamame
oshi
zushi
topped
pressed
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.)
Pending
Application number
JP9924678A
Other languages
Japanese (ja)
Inventor
Yuzo Wakabayashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MIYOSHINO HONTEN KK
Original Assignee
MIYOSHINO HONTEN KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MIYOSHINO HONTEN KK filed Critical MIYOSHINO HONTEN KK
Priority to JP9924678A priority Critical patent/JPS5526834A/en
Publication of JPS5526834A publication Critical patent/JPS5526834A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To make oshi-zushi topped by a bite of "Yamame", a kind of trout, which is nutritious, wholesome and preservative.
CONSTITUTION: First, the head, guts, fins and back bone are removed from Yamame to leave the skin and flesh, which is opened by cutting and immersed in an adequately sesoned vinegar, then drained to provide the major ingredient. Then, rice (a) seasoned or treated with vinegar is charged in molding box (A) for "oshi- zushi" with a certain shape and flattened on the surface as the bottom layer. Either of leaf buds as of Japanese pepper, beefsteak plant leaves, or lemon (b), which are throughly washed with water, are placed thereon as the middle layer. Finally, the yamame shaped in the prescribed form (c) is topped and further a white tangle sheet (d) is piled thereon. Subsequently, pressing lid (B) is fitted into the box and pressed to form the pile into prescribed shape. The pressed product, oshi-zushi, is wrapped with bamboo skin that is washed with water and drained and tied with colored tape 6.
COPYRIGHT: (C)1980,JPO&Japio
JP9924678A 1978-08-14 1978-08-14 Preparation of oshi(pressed)-zushi topped by a bite of yamame (a kind of trout: oncorhynchus masou) Pending JPS5526834A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9924678A JPS5526834A (en) 1978-08-14 1978-08-14 Preparation of oshi(pressed)-zushi topped by a bite of yamame (a kind of trout: oncorhynchus masou)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9924678A JPS5526834A (en) 1978-08-14 1978-08-14 Preparation of oshi(pressed)-zushi topped by a bite of yamame (a kind of trout: oncorhynchus masou)

Publications (1)

Publication Number Publication Date
JPS5526834A true JPS5526834A (en) 1980-02-26

Family

ID=14242333

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9924678A Pending JPS5526834A (en) 1978-08-14 1978-08-14 Preparation of oshi(pressed)-zushi topped by a bite of yamame (a kind of trout: oncorhynchus masou)

Country Status (1)

Country Link
JP (1) JPS5526834A (en)

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