{"id":44659,"date":"2024-05-10T09:36:55","date_gmt":"2024-05-10T00:36:55","guid":{"rendered":"https:\/\/portal.hokuryu.info\/?p=44659"},"modified":"2024-05-10T09:46:39","modified_gmt":"2024-05-10T00:46:39","slug":"%e9%bb%92%e5%8d%83%e7%9f%b3%e5%a4%a7%e8%b1%86%e3%82%92%e4%bd%bf%e3%81%a3%e3%81%9f%e3%82%aa%e3%83%a0%e3%83%a9%e3%82%a4%e3%82%b9%ef%bc%81%e3%82%aa%e3%83%a0%e3%83%a9%e3%82%a4%e3%82%b9%e5%b0%82%e9%96%80","status":"publish","type":"post","link":"https:\/\/portal.hokuryu.info\/en\/44659\/","title":{"rendered":"Omelette rice made with Kurosengoku soybeans! Omelette rice specialty restaurant Momo Momo (Toto, Higashi Ward, Sapporo)"},"content":{"rendered":"

Friday, May 10, 2024<\/p>\n

Located in a residential area near Okadama Airport in Sapporo's Higashi Ward, you'll find the omelet specialty restaurant "Gohan-ya Totou," marked by a yellow flag with the word "Omurice" written in red.<\/p>\n

This time, a new option for omelette rice, "Kurosengoku Soybean Rice," has been introduced! We visited the restaurant on the recommendation of Managing Director Yuji Takada of the Kurosengoku Business Cooperative Association.<\/p>\n

*Photography of the interior of the restaurant or the menu is prohibited, but we received special permission to take photos this time.<\/p>\n

Omelette rice specialty restaurant Momo Momo (Toto, Higashi Ward, Sapporo)<\/h2>\n

The small, wooden, shed-like, handmade entrance door at the entrance makes a big impact! There are three parking spaces available in front of the store.<\/p>\n

\"Look<\/a>
Look for the yellow flag!<\/figcaption><\/figure>\n
\"Wooden<\/a>
Wooden shed-style entrance door<\/figcaption><\/figure>\n

Omelette rice specialty restaurant "Gohan-ya Momo Momo" is run by the owner and chef, Mamiko Tateno, alone. It has been 20 years since it opened in November 2004.<\/p>\n

Special omelet rice made with carefully selected ingredients<\/h2>\n
    \n
  1. Eggs: Corn eggs from Sakai Farm in Kuriyama Town<\/strong>
    \nEggs, an important element for an omelet specialty store, are sourced from Sakai Farm in Kuriyama Town. These are corn eggs, raised on healthy chickens that are fed corn harvested locally in Kuriyama Town.
    \n\u3000<\/li>\n
  2. Kelp: Habomai kelp from Nemuro<\/strong>
    \nOwner Tatsuno's family has been kelp fishermen for four generations in Habomai, Nemuro City.
    \n\u3000<\/li>\n
  3. Salt: Australian coarse salt<\/strong>
    \nCoarse salt purchased directly from the local authorities. Before use, the salt is roasted to bring out its sweetness and is used in cooking.
    \n\u3000<\/li>\n<\/ol>\n

    The trinity of "softness," "purple color of rice," and "umami" of boiled Kurosengoku soybeans<\/h2>\n

    Managing Director Takada and Owner Tateno first met on X (formerly Twitter), which led to their connection with Kurosengoku soybeans.<\/p>\n

    The health-conscious owner, Tatsuno, has taken an interest in Kurosengoku soybeans and is trying out a highly nutritious Kurosengoku soybean rice menu!<\/p>\n

    After much trial and error, such as the hardness of the Kurosengoku soybeans, the color of the rice, and how to bring out the flavor, we finally arrived at the current Kurosengoku rice.<\/p>\n

    We have created the ultimate Kurosengoku rice, a trinity of the softness of the boiled Kurosengoku soybeans, the purple color of the rice, and delicious flavor!<\/p>\n

    Kurosengoku Takikomi Gohan Recipe<\/h3>\n

    "The key is the order in which you add water to the rice. By adding the water that has been colored by soaking Kurosengoku soybeans to the rice first, you can allow the color and flavor of the Kurosengoku soybeans to permeate the rice.<\/p>\n

    After that, add any missing water, kelp, vinegar, sake, and salt, and cook. After trying various methods, I was able to get the perfect balance of soft beans and colored rice," explains owner Tatsuno.<\/p>\n

    Original Omelette Menu<\/h3>\n