Ladies' school cooking class "Make your own soba sushi from scratch! Mizugyoza soup, sesame tuna salad, and soy milk pudding topped with Kurosengoku kinako" held!

Friday, February 21, 2025

On Tuesday, February 18th, from 10am, the Hokuryu Town Board of Education hosted a Ladies' School Cooking Class in the Hokuryu Town Community Center kitchen, with nutritionist Eriko Sugiyama from the Hokuryu Town Hall as the lecturer.

Five veteran housewives from the town participated and enjoyed cooking in a cheerful and energetic manner.

Ladies School Cooking Class

Today's cooking class topic: "Locally produced recipes you'll want to try this spring"

Menu 4 items

1. Soba sushi: "Himawari no Sato Soba" from Hokuryu Town
2. Make the dumplings from scratch! Mizugyoza soup: with Kurosengoku meat
3. Chopped tuna salad
4. Soy milk pudding: topped with Kurosengoku soybean flour

First, Nutritionist Sugiyama gave us an explanation of the overall cooking procedure, and then we split into two groups and got to work!

Preparation

1. Make the dough for the gyoza skin and let it sit in the refrigerator for 30 minutes.

2. Soy milk pudding

Heat the soy milk, add the gelatin and sugar and dissolve them. Once cooled, add the cream. Place in a container and chill in the refrigerator.

3. Make tamagoyaki (Japanese omelet)

4. Soak the Kurosengoku meat in lukewarm water to soften it.

Chop the softened Kurosengoku meat.

cooking!

Mizugyoza: Filled with Kurosengoku meat

Making gyoza skins

1. Mix the soft flour and strong flour, add boiling water and knead, bring together and let sit in the fridge for about 30 minutes.
2. After resting, sprinkle flour on the surface and roll the dough into a log shape, then cut into about 20 pieces and roll them into balls.
3. Press it flat with your palm and roll it out into a round shape with a rolling pin.

Mizugyoza filling

1. Finely chop the Chinese cabbage and Chinese chives
2. Roughly chop the softened Kurosengoku meat
3. Add the ground pork, Kurosengoku meat, Chinese cabbage, Chinese chives, and seasonings (grated ginger, soy sauce, sake, and sesame oil) and mix.

Mizugyoza soup

1. Prepare the ingredients to be added to the soup (sliced shiitake mushrooms, finely chopped green onions)
2. Add shiitake mushrooms to Chinese soup, bring to a boil, add gyoza dumplings, and once cooked add green onions and season with salt and pepper.

Soba sushi: Made with "Himawari no Sato Soba" dried noodles from Hokuryu Town

1. Prepare the ingredients to be rolled inside: tamagoyaki (egg roll), cucumber (sliced lengthwise into thin strips), and crab sticks (shredded).
2. Divide the soba noodles (200g) into two, tie the ends with a rubber band, and boil in boiling water for 7 minutes. Wash the noodles while still tied together, drain them, and cut off the tied part.
3. Place roasted seaweed on the rolling mat, spread the soba evenly, place the egg, cucumber, and crab sticks on top, and roll from the front.
4. Place the end of the roll face down and cut into bite-sized pieces before serving.

Chopped tuna salad

1. Cut the komatsuna into 3cm pieces and boil. Then rinse in cold water, drain and squeeze.
2. Add seasonings (soy sauce, vinegar, sugar, and ground white sesame) to the komatsuna and tuna and mix.

Soy milk pudding: Kurosengoku soybean flour topping

1. Put the soy milk in a pot and when it starts to boil, remove it from the heat, add the sugar and gelatin, mix well and boil over medium heat until dissolved.
2. Once cooled, add the cream.
3. Transfer to a container, add the pudding mixture in equal portions, and chill.
4. Finally, top with red beans and Kurosengoku soybean flour!

The dish is complete!

As expected! The skill of a veteran housewife!
I was impressed by how efficiently they were able to prepare so many amazing dishes, each person taking charge of their own specialty and completing the tasks one after the other in a short amount of time! Amazing!

Tasting time: Discussion and impressions

• All the dishes were delicious!!! It was fun!
• I want to share it with my family! I'll try it when I get home!
• The flour (potato starch) used to make the gyoza wrappers for the Mizu Gyoza Soup thickens the soup just right!
• The Kurosengoku meat in the gyoza filling is soft and blends seamlessly together, making it delicious!
• Chopped tuna salad is a simple and delicious Japanese-style salad that can be seasoned in a variety of ways, such as with soy sauce or miso.
• I was surprised at how easy it was to make soy milk pudding! The red beans and Kurosengoku soybean flour topping is the best!



Enjoy the delicious cooking by a veteran housewife using locally produced ingredients, fun conversations, and limitless love, gratitude, and prayers!!!

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Click here for photos (106 photos) from the Ladies' School Cooking Class >>

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◇ Reporting and writing by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi)