JPS5632961A - Oshizushi (pressed vinegared fish and rice) of yellowtail and its preparation - Google Patents

Abstract

PURPOSE: To obtain pressed vinegared fish and rice of yellowtail using a yellowtail rich in fat content as a main ingredient, by putting fish meat pieces of yellowtail pickled in salt and washed with vinegar on a vinegared rice, placing round cut slices of radish or turnip pickled in vinegar on the fish meat pieces, and dispersing ingredients such as pieces of carrot, hijiki (Hiziki fusiforme), sea tangle, etc., by pressing the food until beins served on the table.

CONSTITUTION: Boiled rice is steamed, and blended with a mixed vinegar to give the vingared rice 2. A mass of fish meat of yellowtail is frozen, and slices of fish meat having a thickness several mm are cut from the mass. Salt is sprinkled on the slices which is pressed light for about two days to give the main ingredient 6 of vinegared fish and rice. Round cut slices of radish or turnip with thickness about 2mm are pickled in salt for about one day to and dehydrated to give the thin slices 9. The vinegared rice 2 is formed into a square, round, or rectangular shape, and the main ingredient 6 pickled in salt is washed with vinegar and placed on the vinegared rice 2. The thin slices 9 of turnip are put on the main ingredient 6 and the ingredient 10 such as pieces of carrot, hijiki, or a sea tangle is dispersed properly. The prepared vinegared fish and rice are pressed until being served on the table.

COPYRIGHT: (C)1981,JPO&Japio