Ms. Mitsue Kimura "Deco-makizushi for Setsubun" Redeath School Cooking Class (Hokuryu Town Board of Education)

Monday, February 3, 2020

On January 29, 2020 (Wed.) from 11:00 a.m., a Redeath School Cooking Class (sponsored by the Hokuryu-cho Board of Education) was held at the Hokuryu-cho Community Center Cooking Room.

About 14 participants enjoyed practicing "Deco-makizushi for Setsubun" with Ms. Mitsue Kimura (nickname: Miyan) as an instructor.

Brief History of Mitsue Kimura

Representative of Hokkaido Branch of Japan Deco Maki Sushi Association
Commentator on "Food" every Thursday on HBC Radio Morning Edition Sakurai
Hokkaido Food Meister and other certifications
Recipe cooperation from various companies, etc.

Assistants who helped with this project

Ms. Sayoko Terauchi (a resident of Rumoi City), who has obtained the first level of deco maki zushi, and Ms. Eriko Sugiyama, a nutritionist at the Hokuryu Town Hall's Resident Division, joined us to help.

Sayoko Terauchi

Eriko Sugiyama

Setsubun Oni Deco Maki Zushi

Cut the seaweed into three pieces.

Sushi rice can be "red," "green," or "white."

The red rice is colored with salted jasmine peppers. Green rice is "pickled green pepper with shiso seed" & "green laver" and "mayonnaise".

Use "cheese sticks" for the eyes, "crabmeat" for the nose, and "thick-boiled egg" for the corners.

Weighing in grams

Roll up the sushi rice into the nori of each part size, and divide the rice into 40g, 30g, 20g, 15g, 10g, and 5g portions.

Combine and roll the entire

Assemble it carefully.

I was amazed at the detailed division of the amount of rice for each part!　By carefully and meticulously assembling the pieces, a solid picture is created.

Rolling & Cutting

Garyu Tensei: Putting the eyes in.

The final touch is to place a small piece of nori (seaweed) hollowed out with a nori punch as a black eye. The horizontal battle of the corners is also arranged with thin, small pieces of nori cut out.

Deco maki zushi is ready to serve!

Kuro Sengoku Soybean Petit Karinto

Mitsue Kimura's favorite original recipe. It is unstoppably delicious.

recipe

Wash and soak Kuro Sengoku soybeans in water overnight.
Drain in a colander, dust lightly with flour, and fry slowly in brilliant sunflower oil at medium temperature for about 40 minutes until crispy.
Dissolve brown sugar (100g) and water (1 tablespoon) in a small saucepan.

Deep fry at medium temperature for about 40 minutes (this time using luxurious sunflower oil)

Dissolve brown sugar

Sprinkle brown sugar over fried kuro-sengoku soybeans.

Kuro Sengoku Soy Petit Karinto is ready to eat!

Sunflower Rice and Black Chan Don Cooked Rice

recipe

Soak 1 cup sunflower rice and 1 cup glutinous rice for 1 hour.
Carrots (cut into thin strips), fresh shiitake mushrooms (cut into thin strips), fried tofu (pour boiling water over the tofu to remove oil)
Heat sesame oil in a pan and fry carrots, shiitake mushrooms and deep-fried tofu.
Add sunflower rice and glutinous rice, stir-fry to combine, then add kurochandon, dashi, kirikonbu, salt, soy sauce, and sake. At first over high heat, when it starts to simmer, reduce heat to low for 18 minutes, turn off heat and steam for 15 minutes.
Finally, add 1 teaspoon sunflower oil and mix all together.

Heat sesame oil in a pan and saute carrot, shiitake mushrooms and fried tofu.

Cook with glutinous rice, sunflower rice and black chan dong.

Sunflower Rice and Black Chan Don cooked rice and cooked!

Miso soup - tapped yam and mini-tomato

recipe

8 small tomatoes cut in half, 50 g of yam, 1 piece of fried bean curd seared on the grill and cut into pieces, and a small green onion cut into small pieces.
Add miso to soup stock, add ingredients, and heat gently.
Finish by sprinkling small green onions.

Pickled winter cabbage with salad

recipe

Cabbage (1/4 cut into chunks), cucumber (1/2 cut into rounds), carrot (1/5 cut into strips), shiso leaves (2 strips)
Put seasonings (kirikonbu, ume kelp tea, salt) into the ingredients and rub well.
Finally, add shiso leaves and drizzle sunflower oil over the top.

Finish with a drizzle of sunflower oil.

Bon appétit!

Introduction of emergency rations, etc.

Mitsue Kimura's Story

After the class, we spoke with Mitsue Kimura (Miyan).

Miyan's Relationship with Food

Mitsue Kimura, a native of Sapporo, was in charge of a cooking section introducing the Michi no Eki (Roadside Station) and local kaachan's idea recipes during her time at NHK Sapporo Broadcasting Station.

At the time, he realized that there were still many dishes in Hokkaido that he did not know about, and he felt that it would be a good idea to help spread the appeal of food from various regions in Hokkaido.

At that time, the "Hokkaido Food Meister" system was established, and he became the first to be certified (2005). Since then, he has worked hard to acquire qualifications one after another, including vegetable sommelier (2006), cereal expert (2006), deco makizushi meister (2012), and deco mochimochi meister (2015)!

At that time, he wanted to open a store, and through a chance encounter, he ran a café at "Banya no Yu" in Ishikari City for two to three years, but it closed when the facility was closed. She sold vegetables for a year at JA Ishikari Chihonomono Ichiba Tore no Sato (Ishikari City Tarukawa), a direct sales place in Ishikari City, in addition to giving cooking demonstrations. Then, she continued her activities to become a cooking teacher.

Encounter with Deco Zushi

He has been active in promoting Hokkaido's delicious rice and bringing local people and local products together at food events in Tokyo for the past 10 years, where he makes various food discoveries each year, one of which is his encounter with deco makizushi!

At the moment of the encounter, something "clicked" in Miyan's mind. The next day, she took on the challenge of acquiring the Deco-makizushi certification, and was certified as a Level 2, Level 1, and Meister.

Deco-makizushi is just a gateway to involve people in the community, and we will be cooking with locally produced ingredients. We are working in the hope that by entering the area, we can involve and connect people with the local specialty dishes. I think I have visited about 10 Hokkaido areas so far. I would like to continue to expand the number of places I visit," says Miyan.

The food environment in which I was raised as a child

My father was a hunter, so since I was a child, I watched him cut up venison and duck right in front of me. Now I am able to do it myself.

My mother was a good cook, and I remember well the first taste I had (of celery, rice bowl, handmade soba noodles, etc.).

My grandfather owned a confectionery called "Kimuraya" in Iwamizawa. When I was little, my grandfather answered my question, "Can you make ice cream at home? Grandpa answered my question, "Can you make ice cream at home? I still remember the unforgettable taste of the ice cream I made by repeatedly taking it out of the refrigerator, mixing it, putting it in the refrigerator, and mixing it again," said Miyan with a happy smile.

Thoughts on Hokuryu Town

I have been paying attention to Kuro Sengoku ever since it was revived as the "fantastic tiny black soybean.

I have known for some time that Hokuryu Town is a town of sunflowers. Although it is a small town, I feel that it is a town where we can enjoy beautiful sunflowers.

Once again, as I get to know them better, I find the community to be a wonderful town with good people, and their passion to promote the town's sunflowers, which they have been growing for over 30 years, is also well understood.

I am going to take the liberty of continuing to promote the charms of Hokuryu Town well as a Hokuryu Town Goodwill Ambassador," said Miyan, to my delight!

Miyan's favorite food, Genghis Khan!

What is your favorite food, Miyan?" Miyan immediately answered, "Genghis Khan! Miyan immediately answered, "Jingisukan!

I have decided to have Genghis Khan for my last supper! I have decided to have "Genghis Khan for the last supper, too!　Once a week, we have Genghis Khan!　I once had it three times in a week!　Whenever my friends come over, we always have Genghis Khan!　Sometimes I have a craving for Genghis Khan...!

When I eat at home, I eat seasoned Genghis Khan! When we eat outside, we eat a variety of foods such as fresh lamb," smiles Miyan.

Promoted Hokuryu Town on the HBC radio program "Asagan Sakurai!

The next day, January 30 (Thu.), she promoted Hokuryu-cho as a "food commentator" in the HBC radio program "Asagan Sakurai" (06:30-09:00). Ms. Miyan appears on "Asagan Sakurai" every Thursday.

sushi wrapped in nori seaweed with a core of filling

Deco Maki Zushi" is a variety of sushi rolls with flower patterns and other shapes that can be used to create a fun atmosphere at the dinner table. It is a great conversation starter at a home party with friends. As a meister of the Hokkaido chapter of the Japan Deco Zushi Association, I am involved in activities that involve local specialties and people in Hokkaido.

This time, for Setsubun, we rolled up a deco makizushi of a red devil whose face appears on the cut edge of the makizushi.

The participants were all members of the Hokuryu-cho community. It was the first time for them to make deco makizushi. Some of them said they would buy sushi rolls because they don't make them themselves, but when they were finished, smiles spread across their faces.

The process for this makizushi is to roll the parts into small pieces, then assemble them on a sheet of nori and roll them up. In the case of the red devil in this case, each part, such as the devil's eyes, the devil's nose, the swirled hair, and the devil's horns on the head, is rolled before being assembled and rolled up.

The image is like a nori-maki version of "Kintaro-ame," in which patterns keep coming out no matter how many times you cut it.

While rolling, there is a sense of excitement in not knowing how it will turn out, whether the pattern will show up on the cut edge, or whether it will look good until it is cut into pieces.

When it was finished, excitement was at its peak. When the cut-out patterns appeared, cheers and smiles spread across the participants' faces.

Hokuryu Town's rice is called "Himawari Rice," and varieties include "Oborozuki," "Yumepirika," and "Kitakurin. The variety suitable for nori makizushi is "Nanatsuboshi", which is used to make "Fukuro wo makizushi" (sushi wrapped in seaweed).

Sunflower Rice and Black Chan Don Cooked Rice

Speaking of Hokuryu Town, "Sunflower Rice" and "Kuro Sengoku" are its specialties. There is a recipe using these two. The recipe is "Rice cooked with Sunflower Rice and Kuro Chandon.

This is Kuro Sengoku Okowa made from local glutinous rice, "Kazenoko Mochi" and "Nanatsuboshi". The ingredients are carrots, shiitake mushrooms, and deep-fried tofu. At the end of cooking, sunflower oil is added to make this kuro-sengoku soybean okowa glossy.

Cooked together is a product called "Kurochan Don" sold by the Kuro Sengoku Business Cooperative. It is a Kuro-sengoku don candy made in the same way as "don candy" made by applying heat and pressure. It can be eaten as it is, but when cooked with rice, it easily becomes bean rice.

Kuro Sengoku Soybean Petit Karinto

Another dish is "Petit Kalintou.

It may look plain, but once you start eating it, the savory bean and brown sugar taste is so good you can't stop. The combination of Kurousengoku soybeans and sunflower oil is the strongest in this bean karinto, which is deep-fried in sunflower oil and covered with brown sugar.

Kuro Sengoku soybeans have polyphenols, a functional ingredient, and sunflower oil is rich in vitamins and minerals, making it a very luxurious and unique product to Hokuryu Town.

It was a cooking class that involved local specialties and the townspeople, and involved 'Fuku' for Setsubun," said Miyan, firmly promoting Hokuryu Town's specialties.

With endless love, gratitude, and prayers for Mitsue Kimura, aka Miyan, who connects local specialties and local people with "wonderful good fortune" through her cute deco-zushi.

More Photos

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Related Sites and Articles

interpoint (interword separation)Hokkaido Food Meister Mitsue Kimura (Miyan) Official Blog
interpoint (interword separation)Japan Deco Zushi Association Official Website
interpoint (interword separation)Morning Edition Sakurai｜HBC Hokkaido Broadcasting Co.

interpoint (interword separation)(Notice) Mitsue Kimura "Deco Maki Sushi for Setsubun" Ladies Cooking Class (Hokuryu Town Board of Education)
interpoint (interword separation)Sales fair of Hokuryu Town's specialty products "Sunflower Oil", "Sunflower Rice" and "Kuro Sengoku Soybeans" at Mitsui Outlet Park Kitahiroshima(July 1, 2019)
interpoint (interword separation)Award Ceremony of "Hokkaido's Food to Inherit" Video Contest & Exchange Party (Sapporo, organized by Hokkaido Agricultural Administration Office)(Mar 18, 2019)

◇ Photography and Editing: Noboru Terauchi Reporting and Writing: Ikuko Terauchi