The Japan Timesさんのインスタグラム写真 - (The Japan TimesInstagram)「Think you’ve tried every kind of sushi? What about Kochi’s vegetable-rich "inaka" (countryside) sushi? While inaka sushi shares a common denominator of rice with its more mainstream counterpart, typical ingredients include shiitake mushrooms, "myōga" (Japanese ginger) and "konnyaku" (yam cake), as well as some vegetables that may well be unfamiliar to those outside Kochi: "shihochiku," a kind of bamboo shoot with a crunchy texture, and "ryukyu," a member of the taro family with a bright green stem. Some of the ingredients are simmered with soy sauce or marinated in vinegar in preparation for sushi-making. Another unique feature of inaka sushi is the use of yuzu vinegar to flavor the rice. Kochi is one of Japan’s top producers of yuzu, and the juice of this citrus fruit lends a subtle yet refreshing tang to the sushi. Individual pieces of inaka sushi can be made in many shapes common to regular sushi: "nigiri" (pressed on top of a handful of rice), "maki" (rolled with nori and rice) and "gunkan" (atop a small bed of rice and wrapped with nori). It can’t be said that inaka sushi is 100% vegan-friendly because the dashi broth used to flavor some of the ingredients often uses fish, such as "katsuobushi" (dried bonito). However, it isn’t difficult to swap this for a vegetable-based broth using "kombu" (kelp) or dried shiitake instead. Read more about inaka sushi with the link in our bio. 📸: Louise George Kittaka #japan #kochi #japanesefood #japanesecooking #recipe #recipes #sushi #sushilover #sushilovers #japantimes #日本 #高知 #高知県 #日本料理 #料理 #レシピ #寿司 #田舎寿司 #ジャパンタイムズ #🍣」11月6日 17時04分