"Kayabuki no Fuchi" is a large traditional residence located in the peaceful setting of a mountain village. Flowers bloom in the garden in spring, and you can pick a wide variety of wild vegetables such as bamboo shoots, aralia, ostrich fern, wild chives, and butterbur from the hill behind. As wild vegetables have a harsh alkaline taste, it takes some effort to prepare them in advance, but this will give rise to a more delicious flavor.
Today, Ms. Fujiko who lives nearby is helping us make "nishime" with wild vegetables and the local specialty "kakuzushi." Kakuzushi is a local specialty of this region. These dishes are essential on special occasions such as festivals. Toppings include pickled cherry blossoms that exude the aroma of spring and Japanese peppercorns. Rural cuisine that exudes the aroma of spring is ready.

Half of the sushi rice is added to the square mold. Ingredients such as beans, carrots, burdock, shiitake mushrooms, and bamboo shoots are simmered in a sweet and spicy broth before sushi rice is added on top. The wooden lid is tapped lightly to remove the square-shaped sushi from the mold before colorful toppings are added.