SHAPING FUKUSHIMA : ONIGIRI PARTY IN FUKUSHIMA

Fukushima is rice country. Every year, Fukushima's rice farmers work hard to grow their highly praised rice, and its village of Tenei has come out on top at the International Contest on Rice Taste Evaluation competition for nine years straight.
In this program, we'll check out Fukushima's original rice variety that's delicious even when cold, the "Ten-no-stub" brand, and craft onigiri with it using ingredients from all over the prefecture, discovering deliciousness only found in Fukushima.
Soda Lua, a travelling chef operating out of Tokyo, brings smiles to all with his original recipes presented in unique styles that use only local ingredients.
These ingredients are fresh seafood from Matsukawa-ura Bay, salmon and roe from the Kido River, steamed Iwaki sea urchin, Fukushima beef, Aizu free-range chickens, and more. Then there's the onigiri essentials: plenty of Aizu rock salt and nori, which is now once again being harvested from Matsukawa-ura Bay.
Featuring
Soda Rua
With Cooperation From
・Kato Farm Agricultural Corporation
　http://katofarm-f.jp/
　Kato Koji and Kato Emi
・Abeki Co. Ltd.
　http://www.abekiclub.com/index.html
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