Vinegared rice shop Okada's thorough introduction!

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Hijiki Sakura (Shiozura)

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Most hijiki, which is generally distributed, has grown large,
I chose only the soft young buds harvested shortly after it grew, boiled it quickly and combined with the scent of cherry blossoms. You can use it for cooking immediately just by draining salt, and you can eat it as it is.
Cherry blossoms are compatible with those that match the scent of plums, so
When combining with other ingredients, imagine "something that goes well with plums".
It is interesting to match the crunchy and chewy hijiki and the similar texture.
On the contrary, it is a good accent to add it to the soft ingredients.

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First, salt is needed.
After rinsing the salt with water, he soaked in plenty of water for about 4 to 7 minutes.
After adjusting to your favorite salty taste, please enjoy the cherry blossoms together.


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After the cherry blossom hijiki is drained, the water is squeezed and served.

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Six kinds of seaweed and eat steamed oyster butter

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[Sakura Hijiki, butter and steamed oysters]
Oyster dishes that tend to be unevenly seasoned
The scent of cherry blossoms is very novel

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You can experience the new way of enjoying oysters.


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[Hijiki cherry blossoms white]

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30g of white miso in 200g of drained cotton tofu
There, salted cherry blossom hijiki 50g is salted for about 4 minutes and chopped.
Mix to complete the perfect dish for spring.

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[Sakura Hijiki no Pot Sushi] (Ver for chic adult women)
It is a simple but delicious chirashi sushi for adults based on white and pink.

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On vinegared rice
Cubs that are sliced, soaked in lightly and squeezed
Lincon pickled in sweet and sour
Red sea bream fillet
Scallop
Cherry blossom hijiki
Was served.

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* I think you can like any ingredients,
Rather than plenty of cherry blossoms, by scattering in a moderate balance,
Rather than making the entire chirashi sushi cherry -flavored, it is recommended that you sometimes feel cherry blossoms.

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[Cherry blossom Hijiki chicken sushi] (Ver for children)
It is a colorful spring -like sushi that adds ingredients that children like, but
It is a chirashi sushi where you can sometimes feel the scent of cherry blossoms by scattering cherry blossoms.

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On vinegared rice
Cubs that are sliced, soaked in lightly and squeezed
Lincon pickled in sweet and sour
Red sea bream fillet
Scallop
Kanikama
ikura
Rape blossom
Cherry blossom hijiki
Was served.

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* I think you can like any ingredients,
Rather than plenty of cherry blossoms, it is recommended that you do not make the entire cherry sushi cherry flavor, but sometimes feel cherry blossoms by scattering in a moderate balance.

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About the effective utilization of [Sakura Shio]
When salting cherry blossoms
It is inevitable to wash away the salt (cherry -salt) with the scent of cherry blossoms, so
Before putting water in the ball, the salt on the hijiki is roughly removed and then the salt is started, but a good amount of cherry salt comes out.

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This time, I tried putting cherry -salt salt on Mochi's unglazed blue barrille, but the scent is slightly, but it does not reflect it easily, and depending on the dish and processed products, this cherry -salt is used secondary. I thought I could do it. The fine hijiki enters the cherry salt side a little, but I think it can be easily removed and you can eat it together. Can the customers who have purchased Sakura Hijiki can use that way! I would be grateful if you could keep it in your mind so that you can find how to use it.

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[Sakura Hijiki no Okowa]
( * Easy to make in a microwave!)
I updated the recipe of my wife's mother's cherry blossom to the cherry blossom version.

Glutinous rice
Rice
Cherry blossom hijiki

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Mochi Rice 8: Put the Uruchi rice 2 in a large heat -resistant ball, wash it quickly and add enough water to soak the rice.
Put the cherry blossom petals of the cherry blossom cherry blossom petals appropriately and soak overnight (about 8 hours) overnight (about 8 hours).
Adjusts the water that was soaked without throwing it away.
Leave the water from the rice in the ball to about 5 mm, and flush it.
Wrap the heat -resistant ball and place it in the center of the microwave oven
3 minutes for 800W to 1000W
Take out once, stir the whole, and once again for 3 minutes for 800W to 1000W
Take it out once, stir the whole, and then 600W for 5 minutes.
Take out once, stir the whole, and once again for 5 minutes for 600W
If you stir the whole and feel that there is still a lot of moisture,
Repeat 1 minute at 600W several times and repeat until the water disappears on the rice surface.
< * Prepare the cherry blossom hijiki while the rice is cooked in a microwave oven. >
When you take it out of the bag, divide the cherry blossoms and hijiki separately.
(It is okay if the fine cherry blossom petals remain on the hijiki side.)
The cherry blossoms are salted,
Hijiki takes the salt (cherry -salt) with the scent of the cherry blossom by shaking off the salt in a small ball.
Rinse only the hijiki with plenty of water for about 3 minutes.
Mix the cooked Okawaki and cherry blossoms and taste it.
If you don't have enough salt, adjust it to your favorite salt.
At that time, please use the cherry salt you mentioned earlier.
Serve in a bowl to complete.

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