The freshness of salted mackerel, boning, and the sweetness of the vinegar sauce are important, and the sushi is wrapped in a bamboo sheath with some moisture and stored at room temperature.
塩鯖の鮮度、鯖の骨抜き、巣の甘さ加減、竹の皮に湿度を持たせて鮨を室温で保存する。