３月の大雪と、母の保存食づくり｜ちらし寿司とお好み焼き｜糀の甘酒, ゆず醤油麹, ゆずポン酢, オレンジペースト

３月の大雪と、母の保存食づくり｜ちらし寿司とお好み焼き｜糀の甘酒, ゆず醤油麹, ゆずポン酢, オレンジペースト

Early March 2024, Japan Today, my mom is going to make citrus preserves and “amazake “. These are Navel oranges she received from her friend. She’ll boil these for a while to make “orange paste.” Next, she’ll make “amazake.”
It’s sweet and non-alcoholic Japanese sake made from fermented rice. Add 6 cups of water to 3 cups of rice, let it sit for a bit, then cook it in a rice cooker. With the Doll Festival (Hinamatsuri) coming up soon, so my mom displays Hina dolls again this year, just like last year. The Doll Festival is a traditional Japanese event praying for the health and happiness of girls. I briefly explained this event in last year’s video. If you are interested in related past videos, please check the link in the description. …And while talking about this, she has already finished decorating the dolls. lol March has brought a decrease in snowfall, finally showing signs of spring. This is the rice koji (rice malt) my mom frequently uses. Measure 600g of rice koji. Water 600ml This is 3 cups of rice cooked with 6 cups of water. Add 600ml of water and mix. Add the rice koji. Mix well. Let it ferment for about 8 hours at 60°C (140℉) using the rice cooker’s keep warm function to complete the amazake. To maintain the right temperature, cover it with a cloth instead of the rice cooker’s lid. Let’s skip ahead to the next day to see how it turns out. This is the finished amazake. Amazake contains a rich variety of nutrients, including essential amino acids, enzymes, and vitamins B1, B2, B6, and niacin. It has effects such as boosting immunity, improving gut health, and promoting metabolism. With its rich nutritional content, it’s also known as “drinkable IV,” offering various health and beauty benefits. You can enjoy amazake as is or blend it with fruits to make a delicious smoothie. It can be stored in the refrigerator for about a week to ten days (after that, it should be frozen). Using homemade amazake, she’ll make “Daikon radish pickled in amazake.” Cut the Daikon radish into appropriate sizes and dry them for half a day or more. Weigh the dried radish and pickle it with 3% of its weight in salt. While kneading salt into the radish, place it into a plastic storage bag. Add all the remaining salt, knead well, and let it rest in the refrigerator for a few days. This is the salt-pickled radish after resting for a few days. Wipe off the water that comes out due to osmotic pressure from the salt. Now, let’s use the amazake. Dried kombu (kelp) for dashi Homemade dried chili pepper Yuzu peel (frozen) Mix well and pickle the radish. Let it rest in the fridge for a few more days to complete the “Daikon radish pickled in amazake.” She plans to make another item with rice koji, “Yuzu soy sauce koji,” so today she’s doing the preparation. Mix 200g of rice koji, 360ml of soy sauce, and 90ml of mirin, then let it ferment for several days. To speed up the fermentation due to time constraints, she warms it with hot water that’s not too hot. Preparation is complete. She’ll continue with the rest on another day. Next, she makes “orange paste” using the boiled Navel oranges. She plans to use the boiled oranges water for cleaning. It’s great for removing grease around the kitchen. Sterilize the jars by boiling them. Weight the oranges while removing the stems and seeds. Mix in 20% of the orange’s weight in sugar. In Japan, jams are defined as having a sugar content of 40% or more, but my mom calls this “paste” because it has less sugar. Heat the sugared oranges. After heating for about 10 minutes, remove the pot from the gas stove and blend the oranges into a paste with a hand blender. A mildly sweet and slightly bitter “orange paste” is ready. With only 20% sugar, it doesn’t last long, so it’s stored frozen (after thawing, consume within about 10 days). It’s dinner time. Today, my mom cook “Okonomiyaki”.
It is a popular pan-fried dish that consists of batter and cabbage. Grate the yam. Cut cabbage. Flour and eggs Add Japanese-style dashi powder. Pour in water. Tenkasu (bits of fried tempura batter) Dried small shrimp Combine with the cabbage. Pickled red ginger Pork Spread oil on the hotplate and cook. Once cooked, finish with okonomiyaki sauce, mayonnaise, bonito flakes, and green seaweed. Earlier, I mentioned “finally showing signs of spring”, but I must correct that. Even in March, as shown, we can still have a lot of snow. It seems spring is a bit further away. Today, we’re having “Daikon radish pickled in amazake” for breakfast. The combination of the Daikon’s saltiness, the sweetness and umami of amazake, and the aromas of yuzu and kombu, with a hint of chili pepper spice, creates a richly flavored Japanese pickle. Let’s enjoy with white rice and miso soup. Today, my mom plans to make some seasonings using yuzu. First, boil the yuzu until the skin softens. About 25 minutes later She will keep the boiling liquid for cleaning purposes. Let the yuzu cool a bit, then remove the seeds. For 400-500g of yuzu, mix in about 400g of sugar. She uses a blend of beet sugar and black sugar instead of white sugar. Simmer for a while. Blend well with a hand blender. Add all the prepared soy sauce koji to the pot and mix well. This completes the “Yuzu soy sauce koji.” It enhances the flavor of dishes like Oden, steamed chicken, and white fish. Next, she’ll make “Ponzu” using citrus. Ponzu is a citrus-based Japanese sauce. Add 500ml of soy sauce, 3 dried shiitake mushrooms, about 50g of bonito flakes, a suitable amount of kombu, and 200ml of mirin to a pot. Heat the mixture for about a minute to evaporate the alcohol. Peel the yuzu. Squeeze the yuzu. This is a “Daidai” orange. Squeeze this as well. Managed to get exactly 200ml each of Daidai and yuzu juice. Strain the heated mixture. Mix the strained mixture and the juice in a 1:1 ratio to finish. “Yuzu Ponzu” and “Daidai Ponzu” are ready. It’s quite strong on its own, so it’s meant to be diluted with water when used. She plans to use the Daidai peel as “orange peel.” Since she’s busy today, she’ll freeze them for now and make them later. She intends to dry the yuzu peel for future cooking, adding flavor and decoration. She plans to soak the yuzu seeds in high-proof alcohol (like shochu) for use as a toner. Since today is the Doll Festival, she’s making “Chirashi Sushi (Chirashizushi)” for the family. I’ve shown you my mom’s Chirashi Sushi in a previous video, and I’ll show it again today. Chirashi Sushi is one of my mom’s special dishes, so you’ll probably see it many times in the future. lol First, boil the dried shiitake mushrooms that have been rehydrated in water. Aburaage (deep‐fried tofu) Briefly boil the aburaage in hot water to remove excess oil. Carefully place each piece of aburaage in a pot, add water, and heat again. Wash the rehydrated gourd strips (kanpyo) with salt. Boil the kanpyo. Prepare the rice. Today’s ingredients Carrots Add sugar to the shiitake mushrooms. Drain the boiled kanpyo. Shiitake mushroom soaking liquid Sugar (granulated) Boil the kanpyo. Add sugar to the aburaage. The type of sugar she uses varies based on her mood, so please don’t care about it. Cucumber Radishes Salt Perilla leaves Gari (pickled ginger) Season the kanpyo, aburaage, and shiitake mushrooms with sugar, then soy sauce, and mirin in that order. She checks the taste and adds seasoning as needed. Kanpyo is ready. Toast the sesame seeds in a frying pan. Stir-fry dried young sardines in olive oil. She seems to be using the yuzu peel she prepared this morning right away. Blanch the rapeseed blossoms briefly in salted water. Boil the carrots until soft. Dress the blanched rapeseed blossoms with soy sauce and squeeze them out. The buds of the rapeseed blossoms will be used as a topping. Chop the kanpyo, aburaage, and shiitake mushrooms. Next, make “Kinshi Tamago” (shredded egg crepe). Mix 3 eggs with about 1 teaspoon of sugar, a pinch of salt, and a little cornstarch dissolved in water, then thinly fry in a pan. Make several layers of thin egg crepes. She will use a total of 9 eggs this time. Cut the stacked egg crepes into thin strips. Now, all the ingredients are prepared. Mix the rice with the ingredients. First, mix sushi vinegar into the rice. Add fine ingredients like sesame seeds and yuzu peel in order, mixing them in. Done. My mom divides the Chirashi Sushi into portions for the family to eat tonight, for tomorrow, for her nieces without pickled ginger, for my grandma, and for me to take back to Sapporo. It’s hard to express the taste of my mom’s Chirashi Sushi in words. All I can say is it’s incredibly delicious. Thank you for watching.

このたび、当チャンネル「Kuro – 北国の暮らし」の書籍を出版することになりました。
Amazonや楽天などのネット書店、全国の書店で購入できます。

▼書籍情報
「北国の暮らし 今を豊かに生きる家しごと庭しごと」
　発売日：2025年2月14日（金）
　定価：1,760円（本体1,600円＋税）
　出版社 ‏ : ‎ KADOKAWA

▼販売サイト（オンライン）
‣Amazon
　紙の本→ https://amzn.to/4hm9ZdZ
　電子書籍 → https://amzn.to/4hVe6xZ

‣楽天
　紙の本→ https://a.r10.to/h5o1fo
　電子書籍 → https://a.r10.to/h5GQzk

‣カドカワ公式オンラインショップ「カドスト」
　https://store.kadokawa.co.jp/shop/g/g322409001302/

‣ヨドバシ.com
　https://www.yodobashi.com/product/100000009004004891/

‣紀伊国屋書店
　https://www.kinokuniya.co.jp/f/dsg-01-9784046073501

——————————————————————–

ご視聴ありがとうございます。クロと申します。
北海道のとある田舎町に私の実家があります。
このチャンネルでは、私の母と祖母を中心に、実家の暮らしの様子や四季の自然、
ガーデンデザイナーである母の庭作りの様子などをVlog形式でお伝えしています。

※本動画は多言語字幕付きです。ぜひ【日本語字幕】（CC）をオンにしてお楽しみください。
もし気に入っていただけたら、高評価👍とチャンネル登録よろしくお願いいたします！

▼関連動画
‣前回の動画
　https://youtu.be/yVUvhqqZ5tU

‣前回の「オレンジペースト」作り
　https://youtu.be/dbwFUgYbeyg

‣前回の「甘酒」作り
　https://youtu.be/INBJidpSgrk

‣去年の「ちらし寿司」作り
　https://youtu.be/x35s7moiqXo

‣去年の「ひな祭り」
　https://youtu.be/Mwpiy3mJpWw

‣よくある質問と回答
　https://youtu.be/iQ1gGvXh-bA

▼チャプター
0:00 オープニング
0:21 オレンジペースト (1)
0:37 甘酒 (1)
1:04 ひな人形を飾る
2:00 3月上旬の庭
2:21 甘酒 (2)
5:14 大根の甘酒漬け（無糖べったら漬け）
7:20 ゆず醤油麹 (1)
8:05 オレンジペースト (2)
10:10 夕食 – お好み焼き
11:48 3月の大雪
12:15 朝食 – 大根の甘酒漬け
13:05 ゆず醤油麹 (2)
14:58 ポン酢
16:50 ダイダイとゆずの活用
17:41 ちらし寿司
27:56 エンディング

▼「米麹の甘酒」のレシピ
①米３合を６合分の水（約1080ml）で炊く
②炊き終えたお米に、水600mlと600gの糀（米こうじ）を加えて混ぜる
③炊飯器の保温機能を使い、60℃くらいで約8時間保温すれば完成
　（炊飯器の蓋はせずに、布を何枚か被せる）

▼「ゆずポン酢」のレシピ
・醤油 500ml
・みりん 200ml
・かつおぶし 50g
・干しシイタケ 3個
・昆布 適宜
上記材料を鍋でしばらく加熱し、 ゆずやダイダイの果汁と１：１になるように混ぜれば完成
味が濃いので、実際に使う際は濃縮めんつゆのように水で薄めて使用する

▼ゆず醤油麹の材料
・ゆず 400-500g
・米こうじ 200g
・しょうゆ 360ml
・みりん 90ml
・砂糖 400g
　※手順は動画参照

▼母のお気に入り調味料
‣フーコック島のヌクマム
　楽天：https://a.r10.to/hN7pQI
　Amazon (650ml)：https://amzn.to/3Oq0wpV
　Amazon (200ml ×４本)：https://amzn.to/487sAp8

‣ゲランドの塩
　楽天：https://a.r10.to/hNNxm9
　Amazon：https://amzn.to/47MSIGB

‣アルベルトさんのオリーブオイル（ブルーラベル）
　楽天：https://a.r10.to/hRdPsN
　Amazon：https://amzn.to/3KVMYlc

※Amazonアソシエイトリンクと楽天アフィリエイトリンクを使用しています。

▼撮影機材
カメラ: SONY α7C II
ドローン: DJI AIR 3
マイク: SONY ECM-B10
レンズ: TAMRON 28-75mm F/2.8 Di III RXD

▼音楽・BGM
Epidemic Sound（ https://www.epidemicsound.com/ ）

#vlog
#暮らしのVlog
#料理
#北海道
#ひな祭り