| 摘要 |
PURPOSE:To obtain vinegared rice wrapped in a bamboo leaf, having improved storage stability, without deteriorating the vinegar taste, by using vinegar seasoned with bamboo leaves immersed therein. CONSTITUTION:Leaves of a low, striped bamboo, which ware reaped while young, dried and stored, are boiled in boiling water containing a small amount of common salt up to the full reconstitution, and rinsed with flowing water to remove harshness. The leaves are then cut to a suitable size. 6,000 sheets of the leaves are immersed in a mixture comprising 6l of vinegar, 700g of sugar, and 40g of sea tangles used for stock from Hidaka, for 6hr to give a seasoned vinegar. About 110cc of the vinegar is addec to 1l cooked rice to prepare vinegared rice, which is filled into a pressure mold about half. Ingredients and powdered ginger are placed on the rice and the rice is added to the top of the mold. The pressed rice with ingredients, etc. is cut to a suitable size, and wrapped in a bamboo leaf. |
