[English follows Japanese]
愛情料理研究科の土岐山協子さんは自身が主宰しておられる「おだしプロジェクト」を通じて日本の食文化を立て直し、母親の愛情をたっぷりと注げるような家族をつくり、さらにその幸せが世界へと広がっていくような活動をしていらっしゃいます。
氷見は、広辞苑第一版でも氷見鰯が掲載されるなど、古くから逸品として全国に知られており、煮干しだしに慣れ親しんだ土地です。
氷見産鰯の煮干でとったおだしを試飲していただき、普通は取り除く頭、内臓を取らなくても使える美味しい煮干だと言っていただきました。
氷見の土地、食文化等を土岐山さんに紹介しながら、だしの文化についてお話しを伺うことができました。
彼女の教育や食に対する愛情は一本筋が通っていて、とても感銘を受けました。TEDｘHimiの食チームも大いに触発され、勉強になったと思います。
ずっと昔から目の前にある海、山の新鮮な恵みを食事を通じて子供たちにも伝えていくことが今ここにいる私たちに出来ることではないでしょうか。素敵なお話しをありがとうございました。
July 18th, 2015: A Gathering to Talk about Odashi with Kyoko Tokiyama
Kyoko Tokiyama researches how food fosters loving connections between people. She is working to rebuild Japanese food culture through her “Odashi Project,” in hopes creating warm households where mothers are empowered to give the most of their loving care to their families, and further spreading that happiness throughout the world.
Himi is a land familiar with odashi, a soup stock made from boiled fish and kelp. Himi’s odashi is often made from the pilchard sardine, which is so well known in Japan that it appeared in the first edition of the popular Japanese Kojien dictionary.
We asked Tokiyama to try odashi made from dried Himi pilchard sardines called niboshi. Normally, the head and internal organs are removed when making soup stock from pilchard sardines, but she said that it made delicious soup stock even when using the whole fish.
We exchanged many stories about the food culture of Himi, and listened to her speak about odashi culture.
We are very impressed by her unwavering passion for education and food. Our TEDx Himi Food Team was also deeply inspired, and learned a lot during this gathering.
The ocean in front of us and the fresh blessings from the mountains have existed since long ago ― but it is important for us to teach our children about these blessings through our daily eating habits, right here and now.
Thank you Kyoko for sharing your wonderful experiences.
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