SUSHI Pockets 　(Inari-zushi)
2 cups rice (kome)
A	2 tbsp sugar (satou)
	1/4 cup vineger (su)
	1/2 tsp salt (shio)
6 sheets fried bean curd for sushi pokect (sushi-age)					hoshi-shiitake
B	300cc bonito and kelp soup (dashi)
	3 tbsp sugar (satou)
	2 tbsp sake
	2 tbsp light soy sauce (usukuchi)
	1 tbsp soy sauce (shouyu)
4 dried pasania mushrooms (hoshi-shiitake)			1/4 carrot (ninjin)
C	100cc bonito and kelp soup (dashi)		D	100cc bonito and kelp soup (dashi)
	1 tbsp sugar (satou)			1 tsp sugar (satou)
	1 tbsp sake			a pinch of salt (shio)
	1 tbsp mirin			1 tsp mirin
	1 tbsp soy sauce (shouyu)
3 tbsp white sesame sheeds (shiro-goma)
1. Make vinegared rice. 2. Peel the carrot and shred into 2 or 3cm length. Soak the dried pasania mushrooms in water added with a little sugar until soft, and cut into small cubes. 3. Simmer the shreded carrot with seasonings shown D, and simmer the mushroom with seasonings shown C. 4. Dip fried bean curds in hot water to remove excess oil. Triangulate the bean curd in halves, open the pocket and simmer with seasonings shown B until liquid has gone. 5. Parch the sesame seeds until they sputter. 6. Add sesame seeds, carrot and pasania mushroom to vinegared rice and mix. 7.Squeeze the fried bean curd lightly and fill with the vinegared rice. Serves 2