I participated in the "First Mountain Feast Honpo Fukushima regional cuisine Classroom" at 11:30-13:00 on the morning of January 26, 2019 at the Nihonbashi Fukushima Tachi MIDETTE. The morning and afternoon section of the 27th 14: 30-16: 00-2 days was held four times in total, with a participation fee of 1,500 yen, but with souvenirs (1 mountain feast Honpo's special five-moku rice 1 digit 2-day festival glutinous rice) It was a very reasonable project and full of great value.
Lecturer was Masayo Masuko (President of Yamano Feast Honpo). Here are some comments from the flyer.
"Fukushima, where I live, is full of wonderful ingredients. Isn't the most delicious way of eating ingredients a local cooking method? In this classroom, I want to convey the tips of how to make it in an easy-to-understand manner while communicating peacefully. "Gomoku Okowa" and "Imo broth" are also popular "Ika Ginseng"! No preservatives are used. Safe and delicious pickles and sales are also available!
“Yamayama Honpo” 9 character 9 Yamachiso 3-53 Shirakawa-go, Fukushima Prefecture Myoga,tsuri-machi 67-1 TEL & Fax0247-46-3872
"Gomoku Okowa" popular menu of the leading role that is delicious even when cooled with solid flavor using sticky rice from the festival. ※It seems that the trick is to soak the taste into the ingredients.
Steam 2 sho of glutinous rice in a pot. It seems that steamed glutinous rice is the best!
When making at home, I taught the recipe in 2 go.
One burdock bamboo grass, one ginseng shredded, one shiitake mushroom, one shredded, one 100g small chicken, soak in one liquor size, and prepare two shredded fried oils.
Put 1 salad oil in a pan, add the drained burdock and fry over high heat. When it becomes soft, add carrots, shiitake mushrooms, chicken-soy sauce large 3, mirin large 1, sake large 1, and fry the whole.
Add 2 cups of soup stock (400cc) and fried oil, and cook for 5 minutes while removing the acne.
Rush the ingredients and soup stock with a colander and drain the water.
Soak glutinous rice in water for 30 minutes, drain the water, and add the divided broth to a scale of 1.5 go (add water if not enough)
Rice cooked‼
Mix the ingredients evenly. At this time, the trick is to cut the rice scoop vertically so that the rice grains are not crushed.
It looks delicious. The taste was the best. Oh, I've replaced it.
"Imoni soup" Delicious sweet potato soup with plenty of umami containing taro and burdock
It's already ready. The big taro was soft and very delicious. The menu is perfect for cold winter, and the body and mind are warmer. Add yuzu miso or habanero miso to improve the grade of taste.
There were a lot of tastings to increase my appetite.
I liked the crispness of the radish!
Sashimi konjac (with yuzu miso) and squid ginseng as well as Fukushima specialty products, the original taste of the mountain feast Honpo was recommended.
I had strawberries (Tochiotome) for dessert. I was filled with my stomach and I was filled with happiness.
It was the first time, so I would like to look forward to it next time. Please join us. In addition to receiving souvenirs, we also received recipes and ballpoint pens, and a column article file by Masuko of Fukushima Mimpo-sha "Minpo Salon". At the Nihonbashi Fukushimakan, I purchased the Yama Feast Honpo products-Yamitsuki radish (324 yen), squid carrot (432 yen), and yuzu miso (270 yen) and returned. I'll try the menu that I received the recipe at home.
I read the column of Fukushima Mimpo-sha's "Minpo Salon" to learn about Masuko's thoughts, and I was more and more attracted by personality. I thought it was a side dish shop (Tsukudani / pickles), but he seems to make a lot of handmade and additive-free products such as bamboo shoots, wild vegetables, burdock tea, yuzu miso, sashimi konjac, etc., mainly in the cultivation of raw wood shiitake. . It seems that the 84-year-old mother is also active. Masuko cooks every day from 8:00 to 12:00 p.m., and sells freshly made products the next day. I am glad to have you deliver safe and secure ingredients.
During the meal, they also showed a DVD and slide show of Yamatsuri-cho, Fukushima Prefecture. For the first time, I learned that it is a very good town blessed with nature such as mountains and rivers. He also told me that the river is a famous production area for sweetfish fishing and yuzu. I felt so attractive that I wanted to go there. Please check the information on Yamatsuri-cho homepage http://www.town.yamatsuri.fukushima.jp/page/dir000045.html.
(With the consent of Masayo Masuko, President of Yamano Feast Honpo, and Makoto Kobayashi, Deputy Director of Nihonbashi Fukushimakan, I wrote articles and photos.)
