Tapping into Tradition! Naruhodo Expedition Team Experience Inaka Sushi
That’s right, I see, the expedition By observing the children’s genuine reactions. The Naru-hodo Exploration Team: Showcasing the Delights of Local Cuisine. I’m going to help you navigate the kids This time, we will investigate It is located in Kitagawa Village, which has a population of about 1,200 people All the 4th graders at Kitagawa Elementary School Have you ever heard of countryside sushi? I know about it. I don’t understand. I think I might have eaten that. If you go to your grandmother’s house, you can have it made This week’s topic is rustic sushi. The highlight is the sushi ingredients. We use not only fish, but also wild vegetables and vegetables A traditional dish from Kochi Prefecture that has been cherished for generations. However Since we don’t create it ourselves initially. I believe there aren’t many chances to eat. Is it about myoga and bamboo shoots? You need to prepare in advance. That’s right, country sushi is a way to make a joke It’s really a lot of work. That’s why the number of people who make their own is decreasing. I’ve heard that there are fewer chances to eat. So this time, how do you make country sushi? Let’s discover how to make delicious dishes. The expedition team went to the Kitagawa Village Tourism Association. Thank you for your assistance. I look forward to working with you today. First of all, I’ll tell you what kind of ingredients you use. What kinds of vegetables and wild herbs are used in rustic sushi? Do you know about it? Carrot? Cucumber? Cabbage? Carrots are also a part of the vibrant presentation of countryside sushi. It can also be used. Here are the vegetables and wild greens that are used as ingredients. Wow! What is this? Shiitake mushrooms, ginger mushrooms Do you get this? Japanese knotweed That’s right. This can also be considered an ingredient for countryside sushi. It is being used in Kochi Prefecture. In addition, bamboo shoots, konjac springs, etc. I heard they use ingredients. So, let’s go get some ingredients for country sushi first The bamboo shoots that can be harvested here are usually ready by May. This is a bamboo shoot known as ‘Awadake’. We’re going to harvest bamboo shoots now. Everyone seems to be talking about bamboo shoots. Isn’t it growing so much? About this much Fat Yes, it’s so thick, but the bamboo here is light bamboo. This is a piece of bamboo that is this thin. Yes, let’s go into the bamboo bush Watch your step as you come in. I wonder if I’ll be able to find a thin bamboo shoot. There are bamboo shoots popping up around here. But that’s what it means when you make sushi The intervals between the sections are quite short. If it’s this high, it’s okay to take it anymore You use bamboo shoots that are quite tall High This is great. The reason for using bamboo shoots that are taller than average. The sections are widely spaced apart. Cutting between sections like this. The free translation captures the casual tone of the original Japanese while maintaining clarity in English. If the spacing between the segments isn’t wide enough. I can’t fit much rice in. Does this work for you? I wonder if Seidai will do well. It was easy to pick Hina is also taking on the challenge. was collected It smells like wood. I wonder if Koki can fold it well too. Two paths. Taken, taken When the bamboo shoots are harvested, the skin is peeled off. it’s refreshing The next thing is to make country sushi from now on. Please keep up the good work! Next, the expedition team headed to: Tanaka Kansuke Shoten, a caterer in Kitagawa Village Learn how to make country sushi here I’m going to make country sushi with you today I’m Tanaka from Tanaka Shoten, thank you Thank you in advance for your help. Let’s begin preparing bamboo shoot sushi. Yes First of all, let’s cut the bamboo shoots that everyone has picked The thick green area near the joint is hard. I’m going to cut the light green section. In the higher areas nearby, you can see shades of yellow-green and soft hues. Go ahead and give it a cut. With the bamboo shoots that everyone has harvested from now on I’m going to make sushi. However, it will not be sushi as it is. It’s still too tough to eat. Blanch in hot water to remove impurities. Soak in water overnight. From there, I season it next It can’t be completed in just one day. This is now ready to eat. The colors are totally different. The colors are different. I heard it takes about two days to get to that point. It’s certainly time-consuming Are you creating everything separately? The methods of preparation vary depending on the materials used. Because the preparation methods are inconsistent. It takes a good amount of time and effort to make. Season with sugar, soy sauce, mirin, and dashi Shiitake mushrooms are sliced decoratively. It’s also a technique that makes it easier for flavors to infuse. Konjac is cut in the center, etc. Each one has a different way of preparing. What does it taste like? Probably more than most people realize. I feel like it’s a bit sweet. Infuse the sushi rice with a lot of yuzu. The rice is sour, so it’s a little sweet here. It’s just sour and sweet, so it’s a good balance Do you add yuzu to the rice? In countryside sushi, they use yunosu instead of sushi vinegar. Yunosu is 100% pure yuzu juice. By the way, Kitagawa Village is a famous yuzu production area First of all, combine this with vinegar With yuzu, sugar, and salt I will break up the mackerel flesh and add it here. Are you supposed to put mackerel in the yunosu dish? The fish’s flesh was infused with the flavor of yuzu when I tasted it. It tastes like vinegar, so it’s delicious By placing the mackerel into a pot for cooking. The flavors really shine through. I want to eat soon! yes, yes And then for the rice. Mix in ginger, sesame seeds, and mackerel-infused yunosu It smells nice. The scent of yuzu is quite strong. It looks so delicious! All set. Then I’m going to make country sushi I’m going to ask everyone to make this from now on Yes Bamboo shoot sushi is The key is to generously fill the hole with rice. It sounds pretty easy, but it’s hard, isn’t it? I wonder how much rice I should put in at first. It’s best to finalize your decision before moving forward. That’s a wrap. Shiitake mushrooms are used to make bite-sized rice balls. I will layer it and shape it up. I’d like to try making myoga. Arrange it so that the red part is on top. Why is the red side facing up? The red one up there looks more beautiful and delicious. When I see it,do I think ‘I want to eat that’ because I’m eating with my eyes? I feel like there’s just too much. I really want to eat something that looks beautiful and delicious. It’s like being a big tuna. Sushi and Here’s the homemade countryside sushi that everyone made. It looks so delicious! It was simple. Preparing bamboo shoots was easy. Which one did you find the most difficult? Shiitake mushroom I’m really good at it for the first time. Done Regional sushi varies in color and style according to the season and location. So I asked Ms. Tanaka A type of country sushi that can only be found in the eastern part of Kochi Prefecture. Let’s ask someone to teach us. Sushi with a mame in Kitagawa Village Has anyone seen this? Are you talking about beans? Red kidney bean Sushi made with red kidney bean? Make sure the rice doesn’t spill out of this area. Please do it skillfully and evenly. I wonder if it’s pressed sushi. You don’t have to keep this place clean in such a state When I add things like little beans. It’s easier to get in when things are a bit scattered. I think it’s probably best to add the beans first. Then I want to put it in Even if there is a little bean taste inside, it is sweet. Freely topping other than red kidney bean I’m creating it with a colorful theme. Squeeze down from directly above. On three! Did the lid sink a bit when I pressed it down? Yes That’s fine. Don’t remove the lid without removing it there. Hold both ends of the outer frame without taking it off. Can you set that aside? Oh yes The next time you take the lid off, gently remove it Well, what do you think? is sticking out It still looks delicious. That looks delicious! Beautiful I want to eat now. I want to eat The pressed sushi everyone made looks colorful and delicious. Let’s dive in and taste the freshly made country-style sushi. Let’s eat! This is definitely the one! Bamboo shoots start off sweet,then develop a slightly salty flavor. Tasty There were a lot of different things in it, and I enjoyed a lot of flavors What does Kouki taste like? It’s incredibly sweet and absolutely delicious. 1 quadrillion points Thank you. Thank you for your hard work today! Kochi’s countryside sushi,where great care and effort are taken with every single ingredient. How did everyone do? We felt revitalized after eating the rustic sushi we made. I want to eat country-style sushi again. I would like to tell my family and try making it again. I learned a lot. successful completion
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Ah, That’s How It Works! – The Naruhodo Expedition Team
In “Naruhodo Expedition Team,” children visit culinary masters to explore the world of traditional foods firsthand.
This time, the team traveled to Kitagawa Village in Kochi Prefecture to discover the secrets behind a beloved local dish: Inaka-zushi, or countryside sushi.
Inaka-zushi is a traditional Kochi specialty that features not only fish but also mountain vegetables and produce.
Instead of fish, ingredients like bamboo shoots, shiitake mushrooms, myoga (Japanese ginger), and konnyaku (yam cake) are packed with sushi rice.
The children first learned about the ingredients and harvested a tall, slender variety of bamboo shoot known as “hacho-dake.”
At the catering shop Tanaka Kansuke Shoten, they learned how to carefully prepare each ingredient and season them individually—an essential part of inaka-zushi’s charm.
Instead of using standard sushi vinegar, Kochi locals use a fragrant local citrus juice called “Yunosu” made from yuzu. The children mixed flaked mackerel into the sushi rice, then packed the colorful ingredients into molds, creating beautifully arranged pieces of inaka-zushi.
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Nature World Kochi – Miracle Gastronomy
This academic-style program explores the roots and development of Kochi’s cuisine, delving into ingredients, cooking methods, and cultural context through expert insights and stunning visuals.
Broadcast every Saturday in relay format on:
• RKC Kochi Broadcasting
• KUTV TV Kochi
• KSS Kochi Sun Sun TV
(This program aired from October 7, 2023 to September 28, 2024)
▼ Nature World Kochi – Miracle Gastronomy
https://www.bisyokugaku.jp/
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