[Feeling the Arrival of Summer] Seasonal Inari Sushi in May

As spring transitions into summer, I’d love to share our special "May Sushi" experience with you! 🍣🎏

We recently held an Inari-sushi making event at DAIDOKORO, located near Kyoto City Hall.

In celebration of Children's Day on May 5th, we made "Koinobori Inari Sushi." "Koi" means carp in Japanese.Why carps? The tradition comes from an old Chinese legend about a brave carp that swims up a fierce, rushing river and transforms into a dragon to ascend to heaven.

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Our day started at 7 a.m. at the Kyoto Central Market…🐟

We went to select the perfect fish for our event. That day, we carefully chose salmon, Isaki (grunt fish), red snapper, and more. Everything was incredibly fresh and plump!

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Next, I prepared the Inari caps. Inari is made from deep-fried tofu simmered in soy sauce, sugar, and mirin.

For this, I used my favorite soy sauce: ’Sanga,’ made by Kaneyoshi Soy Sauce in Fukuoka Pref. This soy sauce is crafted using traditional methods in wooden barrels. It has a subtle, rich umami flavor that makes the Inari incredibly delicious!

Photos from the event

Inari sushi is made by stuffing seasoned sushi rice into "Inari," which are sweet and savory deep-fried tofu pockets.They made adorable Koinobori sushi by topping them with eyes made of kamaboko (fish cake) and scales made of cucumber and salmon and more.