Kelp in the water (3 cups) boiled into seaweed soup. Drain the water after the rice bran is good, then let the seaweed juice soak for 1 hour.
The matsutake was cleaned with blotting paper and the root of the tail was cut with a knife. (Do not wash with water, you will lose the scent of pine velvet. The roots are also very precious, don't cut them in one go.) Cut into thin and thick pieces.
Cut the tofu skin into thin strips, let go of the water and cook to remove the oil from the surface.
Pour rice and kelp juice, and seasonings into the rice cooker. Matsutake and tofu skin are placed on top.
After the rice is cooked, leave it for 15 minutes. Then stir the rice evenly.