On an unfolded persimmon leaf is put on neta (sliced fish for sushi) including mackerel, salmon, yellowtail and bream; the next, vinegar rice is put on neta; then sakura-ebi (small pink shrimp) and seaweed are sprinkled over the rice, and it is put in a container; after the container filled with them, some weight is put on them and they are preserved for a day to a couple of days; after that they can be eaten.
広げた柿の葉の上に鯖・鮭・ブリ・鯛などのネタ、寿司飯の順に載せ、表面にサクラエビ、青藻などを散らし、桶に重ねて重しを乗せて1日～数日おいてから食べる。