Making Sanma Meatball Soup

Message from the instructor

Food not only nourishes the body, but also connects people and warms the soul.
I hope that through making sanma meatball soup, you will be able to experience the food and culture of Kesennuma and experience the effort and ingenuity that goes into getting food to your table.

We hope that this experience will inspire you to cherish your everyday meals and give you a moment to feel grateful for food and the people who prepare it for you.

Experience Report: Making Saury Fishball Soup

I participated in a luxurious experience where I made "tsumire" (fish paste) from scratch using fresh saury caught in Kesennuma! Since it's a small-group class with a minimum of two participants, even those without cooking experience can enjoy it at their own pace. The warm, homey atmosphere, with a local mother serving as the instructor, is also a major draw.

Interestingly, the size and shape of the fish balls surprisingly reflect the personality of the person who made them. The time spent cooking, with instructors and participants chatting with each other, also became a warm space for communication through food.
The key to the flavor lies in local seasonings such as mineral-rich "Iwaizaki salt" and soy sauce from Rikuzentakata. Through the careful process of adjusting the flavors, you can experience the local food culture with all your senses.

Furthermore, there was a wonderful surprise during the final plating. The instructor, Sumie, is also an artist, and her hand-painted placemats, depicting the charm of Kesennuma, brightened up the dining table. As the saying goes, "Food connects people and warms the heart," and it was a special moment that satisfied both mind and body. When you visit Kesennuma, be sure to experience the local flavors!