| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a pressed sushi which enables to fully satisfy the original taste of white fish, even though when using a pressed sushi, other smells readily adhere to white fish due to its light taste. <P>SOLUTION: This pressed sushi prepared by putting cut fish pieces pickled in vinegar on vinegared rice, pressing to integrate the cut fish pieces with the vinegared rice, and then wrapping the whole surface of the integration product is characterized using whitened white fish pieces prepared, by roasting the transparent white fish pieces as the cut fish pieces. Whitened white fish pieces which are prepared by roasting the transparent white fish pieces and have blackish brown scorched portions are used, and non-roasted sides of fish pieces only whose other sides are preferably roasted and is made to adhere to the vinegared rice. Flatfish is preferably used for the white fish. <P>COPYRIGHT: (C)2009,JPO&INPIT |
