Loose SUSHI 　　(Chirahi-zushi)
3 cups rice (kome)
4 dried pasania mushroom (hoshi-shiitake)
15g dried bottle gourd strip(kampyou)
1 cake dried bean curd (kouya-doufu)
1/3 carrot (ninjin)			hoshi-shiitake	kampyou
30g small fry (chirimen-jako)
10g dried laver (nori)
4 eggs (tamago)
10 snow peas (kinusaya)
red-dyed ginger (beni-shouga)			kouya-doufu	chirimen-jako
	5 tbsp vinegar (su)
	5 tbsp sugar (satou)
	1 tsp salt (shio)
			kinusaya	beni-shouga
1.Wash rice and boil with a suitable amount of water. 2. Dip dried materials of sushi in hot water until soft, and boil them with bonito or kelp soup, sugar, sake and soy sauce. 3. Put the small fry in to vinegar to pickle. 4. Scramble the egg and grill it very thin. Then shred. 5. Boil podding kidney bean and slice thin. 6. Shred dried laver. 7. Boil vineger and add sugar and salt. Pour vineger on rice, add the pickled small fry and softened materials. 8. Decorate with dried laver, shredded egg, snow peas and red-dyed ginger.