Instructions: Inari Zushi - fried tofu pouches (abura-age) cooked in a seasoned stock and stuffed with sushi rice - is excellent picnic and bento lunch fare.

Carefully open each bean curd pouch, gently breaking apart the network of tofu inside. Carefully rinse in hot water and drain completely in a colander; gently press with plastic spatula to remove excess water.

Bring dashi, sugar and soy sauce to a boil in a large saucepan over medium heat. Add pouches. Cook until about 80 percent of the liquid is absorbed, turning the pieces several times to ensure an even color and flavor.

Drain the pouches in a colander. These can be prepared to this point ahead of time and refrigerated overnight in a covered container, or they can be frozen.

In a bowl, combine the rice vinegar with the 2 cups water. (This mixture will be used to wet your hands while filling the pouches.) Wet fingers of both hands and open a tofu pocket to make a football-shaped container. Stuff rice carefully into pouch, tucking and folding over the open edges to enclose the rice. Fill remaining pouches.

Stand the filled pouches with the cut portion facing the bottom.

Serve with wasabi and pickled ginger.

Variations: Add sesame seeds, cooked mushrooms, peas, bamboo shoots, julienned carrots or finely chopped walnuts to the rice before stuffing it into the pouches.

Note: Find fried bean curd pouches (abura-age or sushi age) in the tofu aisle of Asian markets.

Note: Make dashi from hondashi bonito fish soup stock mix (follow directions on package) or from instant dashi mix (about 1/2 teaspoon hondashi to 1 1/2 cups water).

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