開運！伊勢うどん・手こね寿司の作り方レシピ＆食べ方【伊勢神宮の神嘗祭】

開運！伊勢うどん・手こね寿司の作り方レシピ＆食べ方【伊勢神宮の神嘗祭】

Hi, Chiko here.
Let’s bring happiness through cooking! It is time for the Kannamesai Festival,
held every October at Ise Grand Shrine, so today I’d like to make some special Ise food,
Ise-udon and Tekone-sushi, “Ise-udon and Tekone-sushi” You can easily prepare these dishes at home. Kannamesai is the most prestigious ritual
among the 1,500 events held annually at Ise Grand Shrine. It’s a special harvest ritual where we offer the first rice crop
of the year to the deities. I planted rice and harvested it this year. I found that harvesting is not easy at all! We worked very hard and were worn out
at the end of the day, but I will never forget the first bite of that rice. I felt a bowl of the rice alone
could bring everyone to the table. In our daily lives, prayers for an abundant harvest
wells up in us. Though I have always considered
rice and food a precious gift, this year makes me feel
food is truly a blessing of nature. My colleagues always took care of the rice fields. They prevented damage
by wild pigs or heavy rain. That is the power of nature,
so there’s very little we could do. I came to know I’m enjoying the hard work
of many people when I eat, and dedicated work for others eventually bears fruit. Symbolize autumn as a time
that your efforts in this year bear fruit. I believe symbolizing food as something great
can bring you happiness. If you want to know more about it,
check my video down below. At the end of this video, I’m going to talk about
how to eat to bring happiness, so please watch my entire video. Here we go. Soak rice in water. It’s already been washed. Today, I would like to make Tekone-sushi
adding a little black rice. The rice will look a little black, but after you add vinegar,
it will change to a cherry blossom color. Black rice is nutrient-rich, so adding it
will make Tekone-sushi much more delicious. Quickly rinse it then add. Let’s start cooking. I use a clay pot,
but it’s ok to use a rice cooker. We use extra-thick noodles for the Ise-udon. If you can’t find them standard udon is ok. Ise-udon is known for its soft texture. It’s meant to be easy to digest. In olden days, the restaurants started boiling noodles
before the pilgrims arrived, so they could be served upon arrival. That’s why it’s soft. Today, we made udon noodles from scratch. I’m starting to cook them about 15-20 min
before the rice is done. Usually, it takes about 3 min or less,
but I cook it longer to make it softer. I’m going to make salty-sweet sauce
with mirin, soy sauce, and soup stock. First, boil the mirin to cook off the alcohol. Let the alcohol evaporate. Then add soy sauce when most of the alcohol is cooked off. A feature of Ise-udon is
this dark black soy-based sauce. Now, turn down the heat. You can add sugar but taste first. It’s just right. I don’t need to add sugar. Add a little stock made from
kombu (dried kelp) and katsuobushi (bonito flakes), and gently stir. Mmm, tastes good! Ise-udon sauce is done! Next, I’m going to prepare Tekone-sushi. Let’s cut Shiso leaves (perilla leaf)
and Myoga (Japanese ginger.) You can put on any condiments you like. Today, I’ll put on shiso leaves, myoga,
and white sesame seeds to add a deep and rich flavor. Remove the stem from the shiso leaves and roll them up. You can’t cut the leaves easily if they are flat. So roll them up, then cut. Then, chop chop. Smells nice. Next, cut the myoga. This will be mixed with rice. Cut it lengthwise into thin slices
and then cut crosswise. Marinate the tuna in soy sauce, then place the marinated slices on the rice. I’m going to add a little Ise-udon sauce
I’ve made from the briefly boiled mirin, because I want to use this mirin flavor. Next, soy sauce. A little light soy sauce. Then, pour the sauce over the tuna. Let them marinate in the fridge for a while. Bring the water to a full, rolling boil,
and add the noodles. A rolling boil will prevent the noodles
from sticking together. Check the fire to see
if the pot is evenly heating up. Prepare so rice and noodles
will be ready at the same time. The rice is ready. Fluff up the rice. Wet the inside of the tub before adding the rice. Since black rice was added,
the rice color looks a little purplish. It also adds a slightly crunchy texture. This is a blended vinegar. I blended vinegar and millet sugar. Watch the color of the rice. The color has changed. The purple color of the rice is getting brighter. Flatten out the rice,
and mix with the vinegar as if cutting down. Make sure the rice is hot
so the vinegar will evenly mix. It’s soft enough. I like it. So, pick up the noodles. Now add the shiso and myoga. And then white sesame seeds. It gives a rich flavor and aroma. I recommend using it. Next, top with the soy-marinated tuna. Handmade sauce for Ise-udon. OK, all done! Ready to eat! How was it? Today, I made Ise-udon and Tekone-sushi
to celebrate Kannamesai. I’m now going to talk about
how to eat to bring happiness. It’s fun to make sushi using a tub like this,
or to make udon from scratch, the point is to enjoy it with everyone
and to celebrate the harvest. There is no set recipe for Tekone-sushi,
so top them with whatever you like. Please enjoy making and eating them. The dishes I introduced today
are related to Kannamesai, so please prepare the dishes
as if you offer them to the deities. When you eat, treat the food as if
you’re receiving its blessing and vibrant energy. It’s a lot of fun to cook your own meals. You can adjust the seasoning and
boil noodles to your liking. I also love to share a meal, like Tekone-sushi,
with family and friends. So, I highly recommend both of them. Thank you for watching till the end. Please thumbs up and subscribe to my channel
if you like this video! Let’s bring happiness through cooking.
See you very soon!

今回は、伊勢神宮で年間1500回ある祭事の中でも、最も重要とされる神嘗祭にちなんだ開運料理です！

伊勢うどんのルーツなど、作り方と食べ方の開運ポイントをお伝えしています。

まずはこちらの動画をご覧ください。
↓
人生が変わる開運料理3つの約束｜誰でも簡単！毎日のご飯が美味しくなる作り方

《目次》
0:00 自己紹介＆料理紹介
0:18 今回の料理のポイント
2:32 開運する伊勢郷土料理の作り方
2:33 酢飯の炊き方
3:13 伊勢うどんの解説
4:00 伊勢うどんのタレの作り方
5:11 手こね寿司の大葉・ミョウガの切り方
6:12 漬けマグロの作り方
6:54 伊勢うどんのゆで方
7:22 酢飯の作り方
8:54 伊勢うどんの引き上げ方
9:18 手こね寿司の仕上げ方
10:07 伊勢うどんの仕上げ方
10:18 完成
10:26 食べ方のポイント

◯使用しているものはこちら♪

●古代米「阿波音」　黒米
https://www.shop-uniwa.com/c/food/komenume/kome/gd57

●白扇酒造 福来純「伝統製法」熟成本みりん
https://www.shop-uniwa.com/c/food/cyomiryo/sakemirin/gd173

●純米富士酢
https://www.shop-uniwa.com/c/food/cyomiryo/gd164

●ゆにわのきび砂糖
https://www.shop-uniwa.com/c/food/cyomiryo/sato/gd14

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こんにちは。
ちこです。

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