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Motosuri no Uta
Nagashi Uta
Kaiire no Uta
Mina-san's Recipes

Mina-san is Minako Sekiya, a plaster craftswoman invaluable to Obusedo. Not only does she excel at plastering, but cooking as well. To the right is her husband Nobu-chan, Nobuo Sekiya. He is Masuichi and Obusedo's super head craftsman!
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Masuichi-Ichimura Sake Brewery 807 Obuse, Nagano 381-0294 TEL: 026-247-2011 FAX: 026-247-6369
E-MAIL: info@masuichi.com

Tri-color dumplings
Pickled plums

1. First, prepare fillings:
(Dried daikon radish)
1. Julienne dried daikon.
2. Steam to remove water content.
3. Stir-fry
4. Mix seasoning -- seven parts sugar and three parts sake -- to one part soy sauce.
5. Stir-fry until all residual water removed.
1. Cut eggplant in rounds (two rounds per serving.)
2. Make a sandwich stuffed with oil- and sugar-flavored miso.
(Nozawana pickles)
1. Boil pickles to remove salty flavor.
2. Place in water.
3. Cut into 1-2 cm lengths.
4. Stir-fry
5. Season with sugar/sake/soy sauce/hot chili peppers.
6. Stew until all liquid is boiled off completely; if any moisture remains, it will leach out when contents are squeezed.
2. Prepare dough to be stuffed with fillings
1. Use oyaki-no-moto (if unavailable, use flour with small amount of baking soda or vinegar) and gradually mix in small amounts of water, then knead; dough should resemble the pliant firmness of an earlobe. Be careful not to add too much water or dough will become mushy.
2. Lightly flour a cutting board, and roll out dough with a pasta rolling pin. (Cut into squares?)
3. Place filling on dough, and close up, discarding any excess dough.
3. Steam pastries
1. Line a steamer with a wet thin towel.
2. Line up oyaki pastries, steaming for 15 minutes (20 minutes for eggplant-filled pastries.)
3. When ready, cool by hand by fanning. Enjoy!