Teach me, Mr./Mr. XX!

Kesennuma rice "Ofukashi"

Teach me, Mr. XX 2021/06/01

In this corner, we have a Kesennuma resident appear as a teacher. This time, the teacher is Takeyama Seiko from Takeyama Rice Store. She taught us about "Ofukashi," a food unique to Kesennuma.

So thank you very much, Seiko Sensei!

What is Kesennuma's "Ofukashi"?

Rice commonly known as "okowa" is called "ofukashi" in Kesennuma.
Since it is steamed, we use polite language to say "o-fukashi". When I started my okowa shop three years ago, I was often told, "I don't know what you mean when you say okowa. Do you serve 'o-fukashi'?"

It seems that the word "Ofukashi" is more commonly used among the elderly.

"They used to make it better in the old days."

Some people say this with a far-sighted look in their eyes.
Many people living in temporary housing don't have the space to put a steamer, so they went to the trouble of buying a new one. This has decreased recently, but in the past, it was a popular dish in Kesennuma as a home-style taste, and people would bring their own versions and compare the taste.

Glutinous rice keeps well and keeps you full for a long time, and if dried it can be preserved, so it seems to have been a valuable ingredient in the past. Ofukashi was especially served as a special treat on special occasions.
On celebratory occasions, red beans and dried chickweed are added to give it a red color, making it even more joyful and festive.
On the other hand, for Buddhist ceremonies such as the equinox and Obon, "shirobukashi" is used, which contains white peas and walnuts, and is finished in subdued colors.
When there were no wedding halls or funeral homes and weddings, funerals, and other ceremonies were held at home, it is said that every home had a steamer that could steam about five sho of rice.

▲ Steamers were very useful in the days of the hearth. They are on display at the Takeyama Rice Store and Rice Cooking Museum.

The finished ofukashi was served in a lidded bucket called "hoge."

▲ "Hoge" with ofukashi. Some people call it "hokai", so I don't know the correct name.

On normal days, they mix seasonal ingredients such as bamboo shoots and chestnuts, or mix them with other ingredients. In Kesennuma, some families make red rice with sweetened azuki beans, and I've heard stories of people being shocked when they received a gift of red rice that wasn't sweet.

Now, let me show you how to make ofukashi.

How to make "Ofukashi"

1. Soak glutinous rice in water overnight.
2. Drain the glutinous rice in a colander and mix well with the ingredients.

▲Make sure the glutinous rice and ingredients are evenly distributed. If you mix too much of one, the hardness will be inconsistent.

3. Steam over high heat.
4. When steam rises, pour it over.
It is said to be derived from the archaic word "shito" (moisture), and is a corrupted version of "shitouchi" (wet). This is the so-called "furimizu" (sprinkling water) that is mixed by pouring hot water or seasoning liquid over the entire glutinous rice.

▲ Shitobuchi. Steam rises and if you wear glasses, your vision will be blurred in an instant. The key to this is to shake the water evenly in the steamer.

5.10. Mix by turning the mixture upside down every XNUMX minutes. 
This is because the steam strength is different at the top and bottom, so the rice is turned over so that the steam is distributed evenly over the rice.

▲Repeat this 10-40 times every XNUMX minutes, then steam over high heat for about XNUMX minutes and it's done.

6. When the timing is right, repeat the "shitobuchi" move several times.
Adds moisture and adjusts firmness.

It will take about 40 minutes to heat up and ready.
It takes a little bit of work, but unlike cooking rice, where you can't remove the lid even if a crying baby does, steaming rice allows you to check the doneness as you cook.
Anyone can make delicious obukashi, so please give it a try.

Now on sale at Takeyama Rice Store!

If you don't feel like making it yourself, please come to our store.
We offer a variety of seasonal ingredients mixed together.
At this time of year, we have sea squirts, a specialty of Kesennuma.

▲ Sea squirt steamed rice

The filling is freshly caught fish and is simmered in sea squirt broth, allowing it to absorb plenty of flavor.
We make only the amount of coffee needed for that day every Tuesday, Wednesday, and Thursday, and we apologize if we sell out.
In addition to seasonal ingredients, we also stock several other varieties, including the classic gomoku.

▲Takeyama Rice Store

Store name: Takeyama Rice Store
Phone: 0226-22-0266
Opening hours: Monday to Saturday 9:00-18:00 (Okowa is sold every Tuesday, Wednesday, and Thursday from 10:00 until sold out)
Closed days: Sunday
Address: 1-1-13 Uomachi, Kesennuma City

We will have Kesennuma citizens appear as teachers.
You can view the "Teach me, Mr./Ms. XX!" series here.

https://kesennuma-kanko.jp/category/marumarusensei/

Person who wrote this article

Seiko Takeyama

Born in the lush Yase area of Kesennuma, her primary and junior high school commute took an hour each way along a mountain path. She loves trees and wildflowers. She is fascinated by Sayaka, the owner of the mountain. It has been almost half a century since she married into the Takeyama rice store in Uomachi, near the former ferry terminal. She is striving to remain active throughout her life. Her hobbies are gardening and bird watching.

The information posted may be subject to change.
For the latest information, please contact the appropriate department.