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Home » Shoko Corporation Co., Ltd. Yamagata Shonai’s sasamaki manufacturing technology has been registered as a registered intangible folk cultural property for the first time in Tohoku! Tsuruoka City’s “Attumikawa Sasamaki” is now on sale exclusively thr

Shoko Corporation Co., Ltd. Yamagata Shonai’s sasamaki manufacturing technology has been registered as a registered intangible folk cultural property for the first time in Tohoku! Tsuruoka City’s “Attumikawa Sasamaki” is now on sale exclusively thr

Shoko Corporation Co., Ltd.
Yamagata Shonai’s sasamaki manufacturing technology has been registered as a registered intangible folk cultural property for the first time in Tohoku! Tsuruoka City’s “Attumikawa Sasamaki” is now on sale exclusively through mail order! [Shonai Tourism and Products Center]
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The souvenir specialty store “Shonai Tourism Products Center” operated by Shoko Corporation Co., Ltd. (location: Tsuruoka City, Yamagata Prefecture, CEO: Hideo Kunii) has registered “Shonai Sasamaki Manufacturing Technology” as a registered intangible folk culture in March 2024. We are currently selling Sasamaki, a traditional Japanese sweet that has been registered as a national treasure. Starting this year, we will add Sasamaki made in the Atsumigawa district of Tsuruoka City to our lineup, and we will work with makers who continue to inherit the traditional taste even in the face of aging and labor shortages to deliver Sasamaki culture to everyone across the country.
[Image 1: https://prtimes.jp/i/113322/17/resize/d113322-17-54df978dca5b2d9ab15d-0.jpg&s3=113322-17-8a59be092dcd4c3dfeecc4a87fc31a27-1208×483.jpg] Sasamaki registered as a registered intangible folk cultural property First in Tohoku! In March 2024, “Sasamaki manufacturing technology” will be registered as a registered intangible folk cultural property. What is “Sasamaki”, a local food that prays for the health and vigorous growth of children?
Two types of “Sasamaki” with different taste depending on the region 1. White Sasamaki (Kita Shonai region) has a firm texture that retains the grain of sticky rice 2. Yellow Sasamaki (Minami Shonai region) has a unique plump and chewy texture Characterized by texture
Shonai Tourism and Products Center’s commitment to sasamaki
1. Completely made-to-order production that delivers freshly made sasamaki 2. Deliver the deliciousness without additives that is gentle on the body! 3. Specify shipping week for convenient pick-up
50 years of Sasamaki history! “Atsumigawa Sasamaki” from “Kobushimaki” has joined the group! Delivering traditional regional flavors exclusively for mail order orders
1. First in Tohoku! In March 2024, “Sasamaki manufacturing technology” will be registered as a registered intangible folk cultural property. At the National Cultural Council held on January 19, 2024, a report was made regarding the registration of “Shonai Sasamaki Manufacturing Technique” as a registered intangible folk cultural property. It was officially registered as a registered intangible folk cultural property on March 21, 2024.
Registered intangible folk cultural properties are intangible folk cultural properties such as customs, folk performing arts, and folk techniques related to Japan’s clothing, food, shelter, livelihood, religion, annual events, etc. that require special measures to preserve and utilize. It will be registered in the Register of Cultural Properties.
Sasamaki has been handed down in the Shonai region of Yamagata Prefecture, but the way it is made and the taste vary, with white Sasamaki being used in the Kita-Shonai region and yellow Sasamaki being used in the Minami-Shonai region. There are various ways to wrap it, such as “triangular wrapping” and “kobushi wrapping”, and it is characterized by a certain tendency depending on the region. Traditionally, it was eaten as a carry-on food or as a ceremonial food during Boy’s Festival, and now it is loved by local people and can be found in direct-from-farm facilities, where it has been passed down as a deeply rooted food culture.
[Image 2: https://prtimes.jp/i/113322/17/resize/d113322-17-6e517f853b7cc686cf2a-3.jpg&s3=113322-17-99eb8eb880d7b1049efbcf5bad8133eb-3900×2928.jpg] Sasamaki made one by one by hand
reference:
“Shonai’s Sasamaki manufacturing technology” has been registered as a nationally registered intangible folk cultural property! (Tsuruoka City)
https://www.creative-tsuruoka.jp/news-info/sasamakitoroku.html Cultural Affairs Council report (designation of important tangible folk cultural properties, etc.) (Agency for Cultural Affairs) https://www.bunka.go.jp/koho_hodo_oshirase/hodohappyo/93993201.html 2. What is “Sasamaki”, a local food that prays for children’s health and vigorous growth?
Boys’ Festival is an event held on May 5th to celebrate the birth and growth of a boy. Nationally, Kashiwamochi and Chimaki are the most representative food for Boy’s Festival, but in the Shonai region of Yamagata Prefecture, Sasamaki, a Japanese sweet with a chewy texture, has become popular in every household. I did. Each Sasamaki is made by hand, and each one is made by wrapping sticky rice in bamboo leaves and slowly simmering it.
[Image 3: https://prtimes.jp/i/113322/17/resize/d113322-17-7e5c0ee8fe6da5647377-3.jpg&s3=113322-17-f72e9f42941fb4fb26e2631318c95c31-1800×1350.jpg] You can eat it with soybean flour or brown sugar syrup.
In addition, in 2022, Tsuruoka City’s “Sasamaki” (yellow) will be recognized as part of the “100 Year Food” program promoted by the Agency for Cultural Affairs, and the “Sasamaki” culture, which has been loved locally for many years, will become more widely recognized. It was become a thing.
[Image 4: https://prtimes.jp/i/113322/17/resize/d113322-17-43da5c4e9e29893f0bed-2.png&s3=113322-17-28148abff8fe8b4270ff4eeb880d510d-225×225.png ]
reference:
100-year food from all over the country (Agency for Cultural Affairs) https://foodculture2021.go.jp/jirei
Tsuruoka City’s “Sasamaki” has been certified as a “100 Year Food” by the Agency for Cultural Affairs (Tsuruoka City)
https://www.city.tsuruoka.lg.jp/shisei/sogokeikaku/syokubunka/syokubunka-100food.html 3. Two types of “Sasamaki” with different tastes depending on the region 1. Shirasamaki (Kita-Shonai region) Characterized by a firm texture that retains the grain of sticky rice
White sasamaki from the Kita-Shonai region is made by wrapping sticky rice in bamboo leaves and boiling it in boiling water.It has a firm texture that retains the grain of sticky rice, and you can enjoy a smooth taste.
[Image 5: https://prtimes.jp/i/113322/17/resize/d113322-17-4182eff121ed63c2ca45-3.png&s3=113322-17-7230973cf4b0441e505a5739f1f60c29-1101×526.png ]
Sasamaki (white) made in the Kitashonai area
2. Yellow Sasamaki (Minami-Shonai region) Characterized by its unique plump and chewy texture
The yellow Sasamaki from the Minami-Shonai region is made by soaking sticky rice in lye and boiling it.The action of the alkaline lye turns the sticky rice yellow, creating a unique plump and chewy texture. Furthermore, the sterilizing and preservative properties of lye make it possible to preserve it for long periods of time, so it is said that in the past it was a valuable food item for Sengoku period warlords and Yamabushi monks who practiced Shugendo.
Since the bamboo leaves used to wrap the sticky rice also have the role of preservative and prevent drying, it is thought that sasamaki is a local food that was created by people in the past to preserve food deliciously and for a long time.
[Image 6: https://prtimes.jp/i/113322/17/resize/d113322-17-e57923cd7d38ce4b7e02-3.png&s3=113322-17-969c67abe13798307b069f6df9ea84d9-1101×594.png ]
Sasamaki (yellow) made in the Minami-Shonai area
Thoughts of creators to inherit traditional taste despite lack of successors Sasamaki used to be handmade in each household, but because of the time-consuming cooking method, fewer and fewer households are making it these days. Furthermore, there is a shortage of skilled workers and an aging population, and the passing down of the Sasamaki technique is in jeopardy. At the Shonai Tourism and Products Center, we work together with the makers of “Sasamaki” to deliver the local taste to all over the country, in order to pass down the traditional culture that has been tied together with so much love to future generations.
[Image 7: https://prtimes.jp/i/113322/17/resize/d113322-17-231204ebe64bb819bf01-3.jpg&s3=113322-17-c8df0f41dd15dff6fcc8c31005d341d4-3900×2928.jpg] Sasamaki made using a method that has not changed since ancient times 4. Shonai Tourist Products Center’s commitment to sasamaki
At the Shonai Tourism and Products Center, we are devising ways to sell Sasamaki, which is a food culture rooted in the region, so that it can be enjoyed by as many people as possible for many years to come.
1. Completely made-to-order production that delivers freshly made Sasamaki In order to ensure that each handmade sasamaki is enjoyed by as many people as possible, we accept orders completely on a made-to-order basis. In order to minimize the burden on the producers and deliver the homemade deliciousness to our customers, we deliver freshly made sasamaki to customers, rather than pre-made products.
2. Deliver the deliciousness that is gentle on your body without any additives! Sasamaki sold at the Shonai Tourist Products Center is an
additive-free food that does not use preservatives, and is
characterized by its natural flavor that is gentle on the body. We deliver sasamaki with the same handmade deliciousness.
*The triangular Sasamaki is delivered cool, while the Kobushi Sasamaki is delivered at room temperature.
3. Specify shipping week for convenient pick-up
For mail-order sales, we are also implementing initiatives to specify shipping weeks, and we have devised a delivery system that allows us to deliver products at a time that suits the customer’s wishes. *If you would like to receive your package by Children’s Day on May 5th, please place your order by April 26th (Wednesday).
5.50 years of Sasamaki history! “Atsumigawa Sasamaki” from
“Kobushimaki” has joined the group! Delivering traditional regional flavors exclusively for mail order orders
In addition to the food comparison set where you can enjoy the differences in regional characteristics, “Attumikawa Sasamaki” made with “Kobushimaki” has been added to the product lineup! You can also compare “Kobushimaki” and “Triangle Maki”, or enjoy comparing the white and yellow ones!
The makers are Mr. and Mrs. Enomoto of Yamasato Kobo Yamakyu. He is a veteran of Sasamaki for 50 years. A total of five people including Mr. and Mrs. Enomoto are working on the project. Some fast people can roll up to 2,500 sasamaki in a day!
[Image 8: https://prtimes.jp/i/113322/17/resize/d113322-17-93453588dfd28a39cfdf-3.jpg&s3=113322-17-511d13aabf2cacb20f5e36e57d96a966-3900×2928.jpg] Mr. and Mrs. Enomoto of “Yamasato Kobo Yamakyu”
●Making lye that “determines the perfection of Sasamaki”
The Enomotos say that making the lye is especially important when making sasamaki. Lye making, which determines the degree of completion (quality), involves making ashes from firewood and spending about two days making lye. The taste changes depending on the level of lye, so it all depends on how your tongue feels.
[Image 9: https://prtimes.jp/i/113322/17/resize/d113322-17-817f9f0e6c565d69eb92-15.jpg&s3=113322-17-eb7cd38243fcb7703af7c9d08eff7737-3480×2613.jpg] Lye that determines the perfection of Sasamaki (yellow)
●“Vivid appearance” Atsumigawa Sasamaki
The completed Sasamaki is bright yellow. There are some die-hard fans, and some even come to the workshop directly to buy. When serving, sprinkle with the included black sugar syrup and soybean flour. You can also enjoy it deliciously by adding it as a substitute for oshiruko mochi.
[Image 10: https://prtimes.jp/i/113322/17/resize/d113322-17-8ad338ee4e11a5ab2a01-3.jpg&s3=113322-17-ee07f4b48c6a6db82a84e6f5acbf971c-1002×727.jpg] Atumikawa Sasamaki made with fist rolls
[Image 11: https://prtimes.jp/i/113322/17/resize/d113322-17-2e55e0fa1494d5d93c4b-3.jpg&s3=113322-17-96d6a05c653c1b6b3e2823e1e483ba4f-720×720.jpg] How to eat Sasamaki and store it at home
Sasamaki can be eaten as is, but it will be even more delicious if you warm it to your liking. Please enjoy the green soybean flour and black honey that are included in the set by adding your desired amount. Sasamaki is a long-term food that can be frozen for about a year, so it is recommended that you always have it on hand at home as a snack for your children. Enjoy it in a variety of situations, whether it’s for your home or as a gift.
*How to warm up Sasamaki
●When heating in the microwave, peel off the bamboo leaves, place on a heat-resistant plate, cover with plastic wrap, and heat as desired (approximately 1 minute at 500W).
●When boiling in hot water, place the sasamaki in a pot without peeling the leaves, add enough water to cover it, heat it, and once it boils, turn off the heat. Let cool in the pot until you can handle it. Once you take out the sasamaki, drain it thoroughly and then peel off the leaves.
*Please be careful not to burn yourself when heating and eating. =========================
-Click here for the Sasamaki purchase page URL-
Shonai Tourism and Products Center
Rakuten Market store:
https://www.rakuten.ne.jp/gold/shonai-kankobussankan/sasamaki.html
Yahoo store: https://shopping.geocities.jp/shonai-k-bussankan/sasamaki/index.html ▼Attumi River Sasamaki Kobushimaki
[Image 12: https://prtimes.jp/i/113322/17/resize/d113322-17-04cd21aa4c1f098b1a0f-3.jpg&s3=113322-17-e556e1ad8b998ed0bf49403c996b1c46-1181×507.jpg] Atsumikawa Sasamaki Kobushimaki
10 pieces (with brown sugar soybean flour) 2,900 yen (shipping included in some areas)
Rakuten market store: https://item.rakuten.co.jp/shonai-kankobussankan/10003763/ Yahoo store: https://store.shopping.yahoo.co.jp/shonai-k-bussankan/10003763.html ▼Triangular roll
[Image 13: https://prtimes.jp/i/113322/17/resize/d113322-17-421c0fefc35f61d435fb-3.jpg&s3=113322-17-cec61e5fe6f141e7d84cc7c98668ea00-1162×496.jpg] Triangular Sasamaki
10 pieces mix (5 yellow/5 white)
Rakuten: https://item.rakuten.co.jp/shonai-kankobussankan/10002422/ Yahoo!: https://store.shopping.yahoo.co.jp/shonai-k-bussankan/10002422.html =========================
A souvenir specialty store with souvenirs from Yamagata and Shonai Shonai Tourism Products Center
Shonai Tourist Products Center is the largest souvenir specialty store in Shonai, ranked 3rd in Japan (as of 2023) in “Souvenir Facilities Selected by Professionals.” In addition to a wide selection of souvenirs, specialty products, and seafood from the Shonai region, there are also restaurants where you can enjoy Japanese cuisine, seafood dishes, and light meals. Since opening in 1993, we have served as a base for disseminating the charms of Yamagata and Shonai, delivering local masterpieces and souvenirs to many people.
We will continue to support the passing on of local culture through our souvenir specialty store that is open 365 days a year, holding various events, and selling on our mail order site.
[Image 14: https://prtimes.jp/i/113322/17/resize/d113322-17-8ede56e9de4142c06905-14.jpg&s3=113322-17-cd001033d01134897b2610bbe820a643-1100×733.jpg] Shonai Tourism and Products Center
▼Shonai Tourism Products Center Official Website
https://www.shoko-corpo.jp/bussan/?utm_source=prtimes&utm_medium=cpm&utm_campaign=event20240328_pr More details about this release:
https://prtimes.jp/main/html/rd/p/000000017.000113322.html



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