PREPARATION OF OSHI*PRESSED**ZUSHI TOPPED BY A BITE OF YAMAME *A KIND OF TROUT ONCORHYNCHUS MASOU*

摘要

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.