You can use white fish for the ingredients. I removed the skin and used only the flesh, so I used pollack comfortably. You'd better get rid of the thorns. You can use cod meat.

Rinse the fish flesh in a thin salt water and squeeze the water out. Add 1 tablespoon of refined rice wine to 800ml of boiling water and boil the fish until it is cooked white. Sieve the fish out of the sieve.

Put the boiled fish in a cotton cloth, close it, and wash it in cold water. You can turn on the tap water. For the dried fish meat, season it with half salt, half sugar, a teaspoon of refined rice wine, and a little bit of edible coloring. It's good if you don't put all the food coloring at once, but add little by little and match the color you want.

The white fish turned red.

Boil a liter of water. It's for a double boiler.

It's a process to blow away moisture by boiling the fish meat. Boiling water should never go into the fish, so it's good to choose a bowl that fits the size of the pot. Stir the fish meat quickly with chopsticks.

Oboro is complete.

It's seaweed sushi with oboro and parsley.