{"id":55828,"date":"2025-02-21T09:36:26","date_gmt":"2025-02-21T00:36:26","guid":{"rendered":"https:\/\/portal.hokuryu.info\/?p=55828"},"modified":"2025-03-02T19:40:57","modified_gmt":"2025-03-02T10:40:57","slug":"%e3%83%ac%e3%83%87%e3%82%a3%e3%83%bc%e3%82%b9%e3%82%b9%e3%82%af%e3%83%bc%e3%83%ab%e3%82%af%e3%83%83%e3%82%ad%e3%83%b3%e3%82%b0%e6%95%99%e5%ae%a4%e3%80%8c%e3%81%9d%e3%81%b0%e3%81%9a%e3%81%97%e3%83%bb","status":"publish","type":"post","link":"https:\/\/portal.hokuryu.info\/en\/55828\/","title":{"rendered":"Ladies' school cooking class "Make soba sushi from scratch! Mizugyoza soup, komatuna salad, and soy milk pudding: topped with Kurosengoku kinako" held!"},"content":{"rendered":"

Friday, February 21, 2025<\/p>\n

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.<\/p>\n

Five experienced housewives from the town participated and enjoyed cooking in a cheerful and lively atmosphere.<\/p>\n

Ladies' School Cooking Class<\/h2>\n
\"Ladies'<\/a>
Ladies' School Cooking Class<\/figcaption><\/figure>\n
\"Under<\/a>
Under the guidance of nutritionist Eriko Sugiyama...<\/figcaption><\/figure>\n

Today's cooking class topic: "Locally produced recipes to try this spring"<\/h3>\n

4 dishes on the menu<\/h4>\n
    \n
  1. Soba sushi: "Himawari no Sato Soba" from Hokuryu Town<\/li>\n
  2. Made from scratch! Mizugyoza soup with Kurosengoku meat<\/li>\n
  3. Minced tuna salad<\/li>\n
  4. Soy milk pudding: topped with Kurosengoku soybean flour<\/li>\n<\/ol>\n
    \n
    \n
    \"Soba<\/a><\/div>\n
    \"Made<\/a><\/div>\n<\/div>\n
    \n
    \"Minced<\/a><\/div>\n
    \"Soy<\/a><\/div>\n<\/div>\n<\/div>\n

    First, nutritionist Sugiyama explained the overall cooking procedure, and then the participants split into two groups and began working!<\/p>\n

    Preparation<\/h2>\n

    1. Make the dough for the gyoza wrappers and let it rest in the refrigerator for 30 minutes.<\/h3>\n
    \"Making<\/a>
    Making the gyoza skin dough<\/figcaption><\/figure>\n

    2. Soy milk pudding<\/h3>\n

    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.<\/p>\n

    \"Making<\/a>
    Making soy milk pudding<\/figcaption><\/figure>\n

    3. Make tamagoyaki (rolled omelet)<\/h3>\n
    \"Tamagoyaki<\/a>
    Tamagoyaki prepared by nutritionist Sugiyama<\/figcaption><\/figure>\n

    4. Soak the Kurosengoku meat in lukewarm water to soften it.<\/h3>\n

    Chop the softened Kurosengoku meat.<\/p>\n

    \"Chop<\/a>
    Chop up the Kurosengoku meat that has been soaked in water and softened...<\/figcaption><\/figure>\n

    cooking!<\/h2>\n

    Mizugyoza: Kurosengoku meat used as filling<\/h3>\n

    Making gyoza skins<\/h4>\n
      \n
    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.<\/li>\n
    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.<\/li>\n
    3. Press with your palm to flatten it, then roll it out into a round shape with a rolling pin<\/li>\n<\/ol>\n
      \"Dough<\/a>
      Dough rested in the refrigerator for 30 minutes<\/figcaption><\/figure>\n
      \"Spread<\/a>
      Spread flour on the surface and form the dough into a ball.<\/figcaption><\/figure>\n
      \"Roll<\/a>
      Roll out into a round shape with a rolling pin<\/figcaption><\/figure>\n
      \"Gyoza<\/a>
      Gyoza wrappers are expertly stretched into round shapes<\/figcaption><\/figure>\n

      Mizugyoza filling<\/h4>\n
        \n
      1. Finely chop the Chinese cabbage and chives<\/li>\n
      2. Roughly chopped soaked Kurosengoku meat<\/li>\n
      3. Add the ground pork, Kurosengoku meat, Chinese cabbage, chives, and seasonings (grated ginger, soy sauce, sake, and sesame oil) and mix.<\/li>\n<\/ol>\n
        \"Gyoza<\/a>
        Gyoza filling<\/figcaption><\/figure>\n
        \"Add<\/a>
        Add seasonings and mix<\/figcaption><\/figure>\n
        \"Fill<\/a>
        Fill the finished skin with ingredients<\/figcaption><\/figure>\n
        \"The<\/a>
        The finished gyoza!<\/figcaption><\/figure>\n

        Mizugyoza soup<\/h4>\n
          \n
        1. Prepare the ingredients to be added to the soup (sliced shiitake mushrooms, finely chopped green onions).<\/li>\n
        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.<\/li>\n<\/ol>\n
          \"sliced<\/a>
          sliced shiitake mushrooms<\/figcaption><\/figure>\n
          \"Finely<\/a>
          Finely chopped green onions<\/figcaption><\/figure>\n
          \"Add<\/a>
          Add shiitake mushrooms and gyoza to the soup and simmer<\/figcaption><\/figure>\n
          \"Add<\/a>
          Add the onions last<\/figcaption><\/figure>\n
          \"Topped<\/a>
          Topped with plenty of white sesame seeds!<\/figcaption><\/figure>\n

          Soba sushi: Made with dried "Himawari no Sato Soba" noodles from Hokuryu Town<\/h3>\n
            \n
          1. Prepare the ingredients to be wrapped inside: tamagoyaki (rolled egg), cucumber (sliced lengthwise), and crab sticks (shredded).<\/li>\n
          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.<\/li>\n
          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.<\/li>\n
          4. Place the end of the roll facing downwards and cut into bite-sized pieces before eating.<\/li>\n<\/ol>\n
            \"Sobazushi<\/a>
            Sobazushi ingredients (tamagoyaki, cucumber, crab sticks)<\/figcaption><\/figure>\n
            \"Tie<\/a>
            Tie the ends with a rubber band<\/figcaption><\/figure>\n
            \"Boil<\/a>
            Boil the soba noodles<\/figcaption><\/figure>\n
            \"Rinse<\/a>
            Rinse and cool<\/figcaption><\/figure>\n
            \"Place<\/a>
            Place the nori seaweed on top and roll up the ingredients.<\/figcaption><\/figure>\n
            \"Rolling<\/a>
            Rolling around in a bamboo blind<\/figcaption><\/figure>\n
            \"Naoki<\/a>
            Naoki Kishi of Hokuryu Town Board of Education also tried his hand at making soba noodles!<\/figcaption><\/figure>\n
            \"Well-rolled<\/a>
            Well-rolled soba sushi<\/figcaption><\/figure>\n
            \"Soba<\/a>
            Soba sushi cutting!<\/figcaption><\/figure>\n
            \"Luxurious<\/a>
            Luxurious soba sushi!<\/figcaption><\/figure>\n

            Minced tuna salad<\/h3>\n
              \n
            1. Cut the komatsuna into 3cm lengths and boil. Then soak in cold water, drain and squeeze.<\/li>\n
            2. Add seasonings (soy sauce, vinegar, sugar, and ground white sesame) to the komatsuna and tuna and mix.<\/li>\n<\/ol>\n
              \"Mix<\/a>
              Mix boiled komatsuna, tuna and seasonings<\/figcaption><\/figure>\n

              Soy milk pudding: Kurosengoku soybean flour topping<\/h3>\n
                \n
              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.<\/li>\n
              2. Once cooled, add the cream<\/li>\n
              3. Transfer to a container, add the pudding mixture in equal portions, and chill.<\/li>\n
              4. Finally, top with red beans and Kurosengoku soybean flour!<\/li>\n<\/ol>\n
                \"Soy<\/a>
                Soy milk pudding chilled and solidified in the refrigerator<\/figcaption><\/figure>\n
                \"Topped<\/a>
                Topped with red beans and Kurosengoku soybean flour!<\/figcaption><\/figure>\n

                The dish is complete!<\/h2>\n

                As expected! The dexterity of a veteran housewife!
                \nI 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!<\/p>\n

                \"The<\/a>
                The dish is complete!<\/figcaption><\/figure>\n

                Tasting time: Conversations and impressions<\/h3>\n
                \"Everyone<\/a>
                Everyone with delicious smiles!!!<\/figcaption><\/figure>\n