SERVINGS 4-6

1 bunch horenso (winter spinach)

1 can crabmeat

Cook horenso till tender in boiling water. Drain and spread on “su” or bamboo mat. Place shredded crabmeat in the center and roll as in making norimaki (see page 47). Makes 2 rolls. Better to leave rolls in refrigerator for a few hours. Cut diagonally into 2-inch lengths and serve with mayonnaise or mayonnaise and catsup, katsuobnushi and shoyu, or shoyu and goma.