The 'Tottori/San'in Region All-Star Onigiri' Hand-Pressed by High School Students

[1543rd Rice Ball] Mackerel Miso & Sand Dune Spice (Gainare Tottori U23 Future Creation Department)
《2417th consecutive day!》

The U23 Future Creation Department is a new youth co-creation community launched by the J.League club 'Gainare Tottori'.

As Japan's number one onigiri enthusiast, I'm going to share a food report this time!

The core of this program consists of fieldwork and special food experiences.

The local high school and university students who participated went out to the market, deliberating over various options to find ingredients for their onigiri. It also serves as an opportunity to learn about many specialty products from Tottori Prefecture and the San'in region.

They brought them back, made the onigiri together, and ate them together.

There is a saying about eating from the same pot, but making onigiri together really helps you become friends.
The atmosphere of the venue itself becomes part of the flavor.

The onigiri pressed by the young people were all full of personality.
The angle of the triangles and the pressure applied all reflect their individual characters.

Onigiri made by such young people.
I had the chance to eat a few, so I'll introduce them here.

First, the onigiri using mackerel miso.

Even though it's called mackerel miso, it's not canned mackerel simmered in miso.

It is a 'miso' made at the Mitsu Fishing Port in Shimane Prefecture, which is close to Sakaiminato in Tottori Prefecture, where the venue is located.

There is a bonito miso in Miyakojima, Okinawa, and it might be similar to that in terms of type.

Itadakimasu (Let's eat).

Chomp.

Mmm, delicious!

It's a perfect triangle.
The firmness is just right.
It's fluffy, yet holds together perfectly.
You can clearly see the young people improving with every onigiri they make.

And the mackerel miso filling is excellent.
You can really taste the richness of the miso and the umami of the mackerel.

The rice used this time is Kinumusume from Tottori Prefecture.
The elegant sweetness of this rice when cooked.
It pairs incredibly well with this.

When shaped into an onigiri, the flavors come together beautifully. It was an onigiri that showcased the brilliant sense of the young people who chose these ingredients.

Next...
I'm handed a somewhat mysterious-looking onigiri.

Wait, it's yellow!?

It's delicious, so try it.
The participating high school student says with a mischievous smile.

Itadakimasu!

I take a bold bite.

Oh!
A spicy aroma spreads through my mouth.

What is this?

Tottori Sand Dunes Spice Curry!
It seems they mixed this curry powder into the rice.
I see, that's why it's yellow.

Chewy.
Another surprise hits me.
What is this texture?

Tottori's specialty, 'Tofu Chikuwa'.
Did they chop this up to use as a filling?

The gentle umami of white fish combined with tofu.

This creates a nice contrast with the kick of the curry spices.
Even though it's bold, it's still comforting.
This balance is wonderful.

Kinumusume rice.
Mackerel miso.
Sand dune spices.
Tofu chikuwa.

There were other onigiri made with various local specialties too.
Each one had its own unique character and was delicious.

But that's not the only reason they tasted so good.
Choosing the ingredients themselves, making them themselves, and eating them together.

That time spent together must have been the best spice of all.

The best onigiri I've ever eaten, shared with the local youth.
Thank you for the meal!

I have written in detail about this initiative here! I really hope many people will read it.

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