Okutamawasabi no TOKYO-X maki ｜ Our Regional Cuisines

Tokyo Prefecture

Okutamawasabi no TOKYO-X maki

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Main lore areas

Okutama Area
Main ingredients used

Pork (TOKYO X), wasabi root, soy sauce, Mirin(=sweet rice wine)

History/origin/related events

"Okutamawasabi no TOKYO-X maki" is a dish in which chopped root wasabi is wrapped around pork and grilled.
Okutama wasabi, one of the Edo Tokyo vegetables, grows in a cool clear stream near the headwaters of the Tama River and is characterized by its cool spiciness and rich flavor, and has been cultivated since the Ashikaga period. TOKYO-X is a brand of pork developed at the Ome Livestock Breeding Center, and is characterized by its fine texture, tenderness, and juiciness.
This dish won the top prize in the "Cooking Contest Using Tokyo Agricultural, Forestry, and Marine Products" held in October 2011, and was created as a new local food of Okutama. The Okutama Town "Tamamono Group," which invented this dish, is an organization that has been working since 2006 to create recipes for local dishes that make the most of seasonal ingredients that have been handed down in Okutama. The "Okutamawasabi no TOKYO-X maki" recipe was created out of a desire to make effective use of the wasabi left over after grating the Okutama wasabi that is eaten daily. The recipe is simple to make, but the wasabi and pork are a perfect match. The new attempt to chop and heat wasabi, which had previously been grated and eaten raw, was a great success, and is an indispensable new local food for promoting local production for local consumption.
Opportunities and times of eating habits

Since winning the competition in 2011, it has gradually spread in Okutama, where it is served in homes and as a hospitality dish.
How to eat

Cut the root wasabi into strips and wrap with thin slices of TOKYO-X meat. Add oil to a frying pan and cook until cooked through, then season with soy sauce and Mirin(=sweet rice wine). Serve on a plate with vegetables of your choice.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
The Okutama Nutrition Education Promotion and Support Group holds nutrition education workshops on an irregular basis, and one of the sessions is a cooking class for Okutama Wasabi TOKYO-X rolls. Okutama also holds outdoor weddings in Okutama, and Okutama Unazawa Fureai Noen provides "Okutamawasabi no Tokyo-X maki" for these weddings.

RECIPE

Ingredients (1 serving)

Wasabi root 20g
Thinly sliced pork (TOKYO-X) 80g
Soy sauce 1 tbsp.
Mirin(=sweet rice wine) 1 tbsp.
[For garnish] Cabbage 40g
[For garnish] Cherry tomatoes 2
[For garnish] Green shiso 1

How to cook

1. Wash wasabi root well and cut into julienne strips.
2. Spread out one slice of pork and roll it up with 1 as the core.
3. Heat oil in a frying pan, place the two slices of pork, roll end down, and cook until the meat is cooked through.
4. Season with soy sauce and mirin.
5. Remove from pan and serve with shredded cabbage, cherry tomatoes and green shiso.

provider : Okutama Town Hall

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Okutamawasabi no TOKYO-X maki ｜ Our Regional Cuisines

Tokyo Prefecture

Okutamawasabi no TOKYO-X maki

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (1 serving)

How to cook