[Maruyanagi Kokuraya] [Event report] A collection of creative recipes for the specialty sticky wheat flour! “Kato City Glutinous Flour Contest” Grand Prix has been decided!
Maruyanagi Kokuraya Co., Ltd. Press release: November 7, 2024 [Event Report] A collection of creative recipes for the specialty sticky wheat flour! “Kato City Glutinous Flour Contest” Grand Prix has been decided! Sponsored by the Kato City Mochi Wheat Utilization Council with the aim of increasing awareness of Kato City’s sticky barley
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https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-1d7168389d59be2dc2d8b1af84f37656-1437×2156.jpg Yoshino Ishizuka Ishizuka’s comment “I was particular about making the sweet potatoes chewy.In fact, I made it to the final selection in last year’s Mochi Mugi Cooking Contest (the theme was “Kato City Glutinous Onigiri and Soup”), but I came in 5th place, which was a disappointing result. It was. I was able to advance to the final selection this year and was given the opportunity for revenge. I am very happy to receive this award. ”
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-db82eb25d969ffb61fa90a8b72a26749-3287×2191.jpg Rice lees soup with lots of ingredients ● Second Grand Prix “Summer vegetables! Pumpkin and eggplant sticky barley quiche” Anji Kizumi (1st year student at Prefectural Social High School) By making the tart dough with sticky wheat flour, you can enjoy the pleasant aroma of barley when you eat the quiche. If you use glutinous flour instead of wheat flour, the tart dough tends to crumble easily, but we have devised a blend that has a nice texture.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-58f07d1d4b58fba438d4f439998866f6-1771×2656.jpg Kizumi Anji
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-87d86241eacc09c6118331f6c9d2ecd4-2000×1333.jpg Summer vegetables! Pumpkin and eggplant sticky barley quiche ● 3rd place: “glutinous flour tortilla” Shiina Miyazaki (1st year student at Prefectural Social High School) I made the tortilla dough using glutinous wheat flour. By adding eggs and other ingredients, we created a moist dough. At the time of judging, each dish was finished with different toppings, such as beef, sausage, and salad, to emphasize that it goes well with any kind of toppings.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-db2bb97653230d14e5e11ce4bb7f7a87-1502×2253.jpg Miyazaki Shiina
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-6e8efb2d39e739a0f731b77bde7fe952-3900×2600.jpg Glutinous flour tortilla ● 4th place: “Doria with plenty of glutinous wheat and mushrooms” Karen Oshima (second year student at Prefectural Social High School) I made the cream part with glutinous wheat flour and added glutinous rice instead of white rice. The chewy, bubble-like texture and the soft aroma of barley go well together.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-840b91abc214cce1de885e0d0dfdbc7b-1771×2656.jpg Karen Oshima
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-dae505f23ecf329db9288c8371b7eb57-3900×2600.jpg Doria with plenty of glutinous wheat mushrooms ● 5th place “Summer vegetable oyaki” Riko Kishimoto (second year student at Prefectural Social High School) I made Oyaki dough using glutinous wheat flour. Overcooking tends to make it hard, so I made good use of the residual heat to cook it through, and prevented the ingredients inside from getting too cooked to retain their texture. This is an oyaki where you can enjoy the crunchy texture of the ingredients.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-32db775637c28eca69bab9665030df74-1493×2239.jpg Riko Kishimoto
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-82531098c191a68434c3d4661e6a3280-3900×2600.jpg Summer vegetable oyaki At the Life Sciences Department of Hyogo Prefectural Social High School in Kato City, one of the summer vacation assignments is to apply for this cooking contest. In this competition, high school students dominated from the Grand Prix to fifth place, and the ideas of high school students shined through. The award-winning works will be considered for inclusion on menus at local shops and events.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-c79bd641ecbfd8f5617a0e01afba5091-3900×2600.jpg Final judging and award ceremony 1.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-8dcd7ebab7e33b6abe746634dfe063be-3900×2600.jpg Final judging and award ceremony 2.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-1e8a9a95a931e5f3ef559378669193c3-3900×2600.jpg Final judging and award ceremony 3.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-1f4d13d3ce6cdcd48ee459fed941f646-3522×2348.jpg Final judging and award ceremony 4.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-6069f8e54e75b5fc93b8e7d5c8c8b8e2-3900×2600.jpg Final judging and award ceremony 5.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-0a38f78b6430ba82b6cff48df9ca8e44-3900×2600.jpg Final judging and award ceremony 6. ● Comments from the chairman of the judging committee Kobe Portopia Hotel Co., Ltd. Ken Hara, head chef and restaurant manager in charge of banquet cooking in the cooking department I have tried various ways to use glutinous flour myself, but I think it can be difficult to use, and it doesn’t always work out the way you want. Today, everyone was using various ways and devising ways to make use of the characteristics and scents, and I learned a lot from them, and it was delicious.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-f7a4a24510b2c615ac668f1efcc1a979-1533×1022.jpg Kobe Portopia Hotel Co., Ltd. Cooking Department Banquet Cooking Head Chef and Restaurant Manager Ken Hara Contest overview/judge
introduction ● Contest name: Kato City Glutinous Flour Contest ● Recruitment recipe : Staple food using “Hyogo-grown glutinous wheat flour” (Maruyanagi Kokuraya Co., Ltd.), A dish that can be used as a main dish or side dish ● Selection: Application deadline: September 6, 2024, document screening at the end of September, only 5 works will proceed to the final screening. November 4th at Kato City Hall, actual food examination, presentation, award ceremony ● Sponsored by: Kato City Mochimugi Utilization Council ● Final screening judge Chairman of the Judging Committee: Ken Hara, Chief Chef and Restaurant Manager, Banquet Cooking Department, Kobe Portopia Hotel Co., Ltd. Jury members: Chairman of the Kato City Mochi Wheat Utilization Council, Vice Mayor of Kato City, Katsunari Kobayashi Jury member: Kobe Shimbun Co., Ltd. Hokuban General Bureau General Director Toho Toshiyuki Judging committee: Wakako Ishida, Director, Kasai Agricultural Improvement and Extension Center, Kitaharima Prefectural Bureau, Hyogo Prefecture Jury member: Yasushi Ikeda, General Planning Manager, Minori Agricultural Cooperative Association Judging committee: Yuji Yanagimoto, President and Representative Director, Maruyanagi Kokuraya Co., Ltd. (Reference) Efforts through mochi barley in Kato City ・About JA Minori and glutinous wheat cultivation in Kato City With the cooperation of JA Minori, which is based in Kato City, glutinous wheat cultivation began in the fall of 2017. In 2020, the cultivated area in Kato City increased to approximately 100 ha, and in 2021, the cultivated area will be expanded to Nishiwaki City and Taka Town. Currently, we are cultivating sticky barley on a total area of approximately 160ha. Originally, the land was mainly used to grow paddy rice, but there were some places where wheat was grown as a supplementary crop to rice. However, the disadvantage of growing white wheat as a second crop was that the harvest time and rice planting season overlapped, so cultivating glutinous barley, which was harvested two weeks earlier than white wheat, was a big advantage for producers, and the cultivation of sticky barley quickly spread. Ta. Another benefit for producers is that they can double-crop rice with wet rice, which increases their income.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-9c3a410c0d0ddf53ae2c549a0b66d6d0-3000×2000.jpg Cultivating sticky barley in Kato City with JA Minori ・Collaboration agreement concluded between Kato City and Maruyanagi (July 22, 2019) Following the progress of glutinous barley cultivation in Kato City in collaboration with JA Minori, Maruyanagi has applied to Kato City for cooperation in making glutinous barley produced in Kato City a specialty product and promoting town development using glutinous barley. , Kato City also welcomed this and concluded a “cooperative agreement for regional revitalization, citizen health improvement, agricultural promotion, etc. based on the SDGs”. Furthermore, Kato City, JA Minori, Hyogo Prefecture Kitaharima Prefectural Bureau, Maruyanagi, and producers have launched the “Kato City Mochi Wheat Utilization Council” to promote mochi wheat cultivation, make it a specialty product, commercialize it, and support the health of citizens. We are enlivening the area in various ways. About Maruyanagi Kokuraya Co., Ltd. With the main theme of “passing on the wonders of traditional ingredients to the next generation,” we are developing new foods that take advantage of the health value and deliciousness of traditional ingredients such as kelp, beans, grains such as glutinous barley, and vegetables that we have been handling for many years. I would like to work on the proposal and pass it on to the next generation.
https://prcdn.freetls.fastly.net/release_image/35737/75/35737-75-bfa4c31822c12fa69923dedaa10ab2b3-375×320.jpg Maruyanagi Kokuraya Co., Ltd. [Company Profile] Company name: Maruyanagi Kokuraya Co., Ltd. Head office location: 4-9-21
Mikagezuka-cho, Higashinada-ku, Kobe City Representative Director and President: Yuji Yanagimoto Business details: Manufacture and sale of steamed beans, tsukudani, and boiled beans Founded: December 26, 1951 HP: https://www.maruyanagi.co.jp/