Sea and Japan Project Public Relations Office
Parents and children cut horse mackerel and cook the endemic species of Lake Biwa! Let’s learn about the sea and Lake Biwa [Japan Sabakeru Juku in Shiga Prefecture]
Saturday, December 3, 2022, from 10:30 [Location] Notogawa Community Center
The Japan Sabakeru Project Executive Committee is working to pass on the ancient Japanese cooking technique of “slicing fish” to the next generation, and to expand the circle of action to pass on a rich and healthy sea to the future. ” was held on Saturday, December 3, with 12 parents and children in 6 groups participating.
This event is part of the “Nippon Foundation ‘Sea and Japan Project'” that connects people through the sea in order to pass on the rich and beautiful sea to the next generation.
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[Japan Sabakeru Juku in Shiga Prefecture] Event Overview
・Overview: As an initiative to pass on the ancient Japanese cooking technique of “cutting fish” to the next generation, and to expand the circle of action to pass on a rich and healthy sea to the future. 1. Cut the basic horse mackerel
2. Cooking using local cuisine and local ingredients (Lake Biwa endemic species, honmoroko/biwamasu) unique to the area
3. Take a lecture about the sea, do the above
・Schedule: December 3, 2022 (Sat) 10:30-13:30
・ Venue: Notogawa Community Center (262 Taikojicho, Higashiomi City, Shiga Prefecture 521-1205)
・ Number of participants: 12 people in 6 groups (5th grade elementary school students to 2nd grade junior high school students and parents) ・ Lecturer: Kinie Kitamura, Community Group, Keiji Division, Osaka Gas Network Co., Ltd.
Mr. Kiyomi Kamo, Instructor of Osaka Gas Cooking School Co., Ltd. Mr. Hiroto Kume, Shiga Prefectural Government, Fisheries Division, Agricultural Administration and Fisheries Department
・ Organizer: Sea and Japan Project in Shiga Executive Committee, Japan Sabakeru Project Executive Committee
・ Co-sponsor: The Nippon Foundation Sea and Japan Project
・Cooperating Organizations: Osaka Gas Network ・Osaka Gas Cooking School ・Shiga Prefectural Government Fisheries Section
Learn about the sea and Lake Biwa!
Before cooking, I learned about the sea and Lake Biwa. At the beginning, a message movie was played, and the organizer Yukio Hattori, chairman of the executive committee of the Japan Sabakeru Project, explained to the participants how to clean up fish, how our lives are connected to the sea, and the importance of the sea. I was sent a message that I wish I could think about it. Next, we heard from Ms. Kinue Kitamura of Osaka Gas Network Co., Ltd. about dashi, which is the blessing of the sea and indispensable to Japanese cuisine. We actually tasted and compared kombu and bonito dashi to learn about their specialties, and learned which prefectures produce the most kombu and bonito flakes. We actually tasted and compared “Konbu Dashi”, “Katsuo Dashi”, and “Awase Dashi”. “Awase dashi” was the most popular. “Awase dashi” is a combination of glutamic acid contained in kombu and inosinic acid contained in dried bonito, which is said to increase the umami by 7 times. Both kelp and bonito are blessings of the sea! I was able to feel the deep connection between Japanese food culture and the sea. Next, we asked Mr. Hiroto Kume of Shiga Prefectural Fisheries Division about the fishing industry in Lake Biwa. About 50 species of fish live in Lake Biwa, 16 of which are endemic to Lake Biwa. I learned that the catch of Lake Biwa has decreased to about 1/10 in the last 60 years due to the decrease in the reed zone where they spawn and grow, and the increase in alien species. The honmoroko cooked this time seems to be recovering due to efforts such as releasing juvenile fish and prohibiting capture during the spawning season.
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Let’s judge the basic “horse mackerel”! We also cook “Honmoroko” and “Biwamasu”, which are endemic to Lake Biwa!
Each person handled a basic horse mackerel, which is easy to handle even for beginners.
First, Kiyomi Kamo, an instructor at the Osaka Gas Cooking School, taught us how to cook while giving a demonstration. Next, the participants cut the horse mackerel into three pieces while receiving advice from the instructors. The horse mackerel that has been prepared is finely chopped with condiments and miso, rolled into a ball, and grilled in a frying pan for sanga-yaki.
As for the local cuisine and ingredients of Shiga Prefecture, I used honmoroko, an endemic species of Lake Biwa, to make Nanban-zuke, and I used Biwamasu to make Ame-no-io rice and sashimi. Shiga Prefecture, which has Lake Biwa, which is home to many endemic species, has developed a unique food culture that utilizes lake fish. However, in recent years, the number of opportunities for lake fish to be on the dining table has decreased. At the event, parents and children cooked fish from Lake Biwa again, allowing them to experience traditional food culture and feel closer to Lake Biwa. Then, try “Sanga grilled horse mackerel”, “Honmoroko pickled in Nanban”, “Ame no io rice”, “Biwamasu sashimi”, and “Miso soup” full of umami. Participants were very satisfied with the extravagant menu filled with the blessings of the sea and Lake Biwa.
After the actual meal, while listening to the impressions of the participants, we looked back on the learning of the sea in a quiz format.
The event ended with all participants receiving a “Sabakeru Master Certificate”. [Image 3
Voices of participants (from questionnaires and interviews)
5th grade elementary school student: “I learned how hard it is for people who usually cook to cook.”
5th grade elementary school student “I thought it was important to protect Lake Biwa.”
1st year junior high school student: “I was happy to be praised for my skillful handling of fish.”
1st grade junior high school student: “I don’t usually have many opportunities to come into contact with Lake Biwa, so listening to the lecturers and cooking made me feel renewed interest in Lake Biwa.” 8th grade junior high school student: “Fishing was easier than I thought.” Parent: “I saw Amenoio rice at the Lake Biwa Museum and wanted to try it, so I’m glad I was able to actually try it. It was delicious.” Parent: “There aren’t many opportunities to learn about social issues through food, so I’m glad I was able to participate in an event like this.”
Parent: “I knew that the endemic species of Lake Biwa were declining, but I was surprised to see the increase in honmoroko. I was very happy to see my children skillfully cutting fish.”
Parent: “As a citizen of Shiga Prefecture, Lake Biwa is familiar to me. -Organization Profile-
Organization name: Japan Sabakeru Project Executive Committee URL: http://sabakeru.uminohi.jp/
Activities: Holding events related to Japan Sabakeru Juku, and work necessary for operation.
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The Nippon Foundation “Sea and Japan Project”
The sea supports the lives of Japanese people in various ways, and sometimes gives us peace of mind, excitement, and inspiration. This is an all-Japan project in which children and people all over the country see the current state of environmental deterioration in the sea as something that belongs to them, and spread the circle of action to pass on the sea to the future. is.
https://uminohi.jp/
Details about this release:
https://prtimes.jp/main/html/rd/p/000001366.000077920.html
MAIL:cr@prtimes.co.jp