Ladies' school cooking class "Make soba sushi from scratch! Mizugyoza soup, komatuna 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 kitchen of the Hokuryu Town Community Center, with Eri Sugiyama, a nutritionist from the Hokuryu Town Hall, as the lecturer.

Five experienced housewives from the town participated and enjoyed cooking in a cheerful and lively atmosphere.

Ladies' School Cooking Class

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

4 dishes on the menu

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

First, nutritionist Sugiyama explained the overall cooking procedure, and then the participants split into two groups and began working!

Preparation

1. Make the dough for the gyoza wrappers and let it rest in the refrigerator for 30 minutes.

2. Soy milk pudding

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

3. Make tamagoyaki (rolled omelet)

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

Chop the softened Kurosengoku meat.

cooking!

Mizugyoza: Kurosengoku meat used as filling

Making gyoza skins

1. Mix the soft flour and bread flour, add hot water and knead, combine together and let sit in the refrigerator for about 30 minutes.
2. After letting it rest, sprinkle flour on the surface, roll the dough into a log, cut it into about 20 pieces and roll them into balls.
3. Press with your palm to flatten it, then roll it out into a round shape with a rolling pin

Mizugyoza filling

1. Finely chop the Chinese cabbage and chives
2. Roughly chopped soaked Kurosengoku meat
3. Add the ground pork, Kurosengoku meat, Chinese cabbage, 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 the Chinese soup and when it boils, add the gyoza. Once cooked, add the green onions and season with salt and pepper.

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

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

Minced tuna salad

1. Cut the komatsuna into 3cm lengths and boil. Then soak 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 dexterity of a veteran housewife!
I was impressed by how efficiently they were able to prepare so many wonderful dishes, each taking on their own specialty and completing the tasks one after the other in a short amount of time! Amazing!

Tasting time: Conversations and impressions

• Every dish was 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 water gyoza soup thickens the soup just right!
• The Kurosengoku meat in the gyoza filling is soft and blends seamlessly together, making it delicious!
• Komatuna salad is a simple and delicious Japanese salad that can be seasoned with various ingredients such as soy sauce or miso.
• I was surprised at how easy it was to make this soy milk pudding! The red beans and Kurosengoku kinako topping are the best!



Enjoy delicious cooking by a veteran housewife using locally produced ingredients from the town, while enjoying fun conversations, and with boundless love, gratitude, and prayers!!!

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◇ Interview and text: Ikuko Terauchi (Photography and editing assistance: Noboru Terauchi)