What is the "Thick Tamagokake Gohan Set" from Pibu Town, Hokkaido?

This is a set of special soy sauce made from rice, eggs, and thousand leeks produced with great care in Pibu Town.

Image courtesy of Hokkaido Pippu Shoten

The taste of the ingredients is vital in this simple "tamagokake gohan" dish, which consists of freshly cooked rice with an egg cracked into it and soy sauce drizzled over the top.
The Yumepirika, Nanatsuboshi, and Kappa Ken Eggs, the pride of the town, are used as the base for this dish, and the onion soy sauce that connects and enhances the two together.

Image courtesy of Hokkaido Pippu Shoten

Let's take a closer look at the rice, the eggs, and the special soy sauce made with senbon negi (Japanese leeks), each with its own special characteristics!

Yumepirika" and "Nanatsuboshi" rice, the pride of Pibu Town

The main industry of Pibu-cho is agriculture, and rice accounts for 66% of the town's agricultural output.
The town's rice varieties include "Yumepirika," a variety that has been improved over the years and represents the pinnacle of Hokkaido rice technology; "Nanatsuboshi," which is delicious even when cold and has a good balance of stickiness and sweetness; "Emimaru," a new variety that can be grown directly and is expected to become more widespread; and "Kirara 397," a long-selling variety that is unwaveringly popular and widely used in restaurants and other establishments, We grow a variety of varieties.

Among these varieties, we will be offering two cups of "Yumepirika" and two cups of "Nanatsuboshi" rice. You can even compare the rice!

Yumepirika" is said to be the best rice of Hokkaido, with its beautifully glossy appearance, rich sweetness, and firm texture.
Yumepirika actually originated at the Kamikawa Agricultural Experiment Station in Pibu Town. It took 10 years to develop this rice in order to produce delicious rice in the cold region of Hokkaido.

Nanatsububoshi" is a rice with a glossy finish that does not easily lose its shape. It has an excellent balance of taste and texture, and tastes great even when cold. It is widely used not only at the dinner table but also in lunch boxes, and is the most commonly eaten variety of rice in Hokkaido.
It is a luxury to be able to compare these two kinds of new rice.

Image courtesy of Pibu Town

And now is the time of year for new rice!
Two cups of freshly milled Yumepirika and Natsuboshi new rice are vacuum-packed in a ready-to-eat size to keep the freshness of the rice intact. Once sealed, you will be able to enjoy this year's new rice produced wholeheartedly in Pibu Town.

Kappa no Ken Eggs " that we feed with the utmost care

Kappa no Ken Eggs" are eggs produced by Okuma Chicken Farm, which pays particular attention to the feed it uses.

The eggs are characterized by their delicious raw taste. The eggs are plump, rich in flavor, and have no distinctive odor, making them a good choice even for those who dislike raw eggs.

Image courtesy of Hokkaido Pippu Shoten

These eggs are produced by Okuma Chicken Farm in Pibu Town. We interviewed Mr. Katsuyuki Okuma, president of the farm.

The secret to the delicious taste is "keeping the chickens healthy," he said.

Okuma Chicken Farm believes that what the chickens eat on a daily basis has a great impact on the health of the people who eat their eggs, and they eliminate all scientific substances and toxins.
The chickens are fed a unique blend of corn, kelp powder, okara (bean curd), fish meal, and other ingredients, mixed with EM bacteria, a symbiotic organism of microorganisms, in an effort to improve the hygiene and health of the chickens.

Every morning at 6:00 a.m., Mr. Okuma feeds the chickens with his special feed and checks their faces to see if they are healthy and if they are fighting.

Each egg laid by his carefully raised chickens is a treasure.
Okuma Poultry Farm currently has about 12,000 friendly chickens. They lay eggs both in summer and winter, and more than 10,000 eggs are shipped every day.

Pippu Shoyu," a soy sauce made with thousand leeks that have stored their sweetness under the snow.

Pippu Shoyu is a soy sauce made from Pippu Town's specialty, Senbon Negi (Japanese leeks). Pippu Konegi Soy Sauce" is a soy sauce made from Pippu Town's specialty, "Seasonal Saiari," a thousand leeks.

Image courtesy of Hokkaido Pippu Shoten.

Unlike ordinary leeks, the cultivation method is different: the leeks are grown over the winter.
First, one seedling is planted in the field in May. In the spring, one seedling grows into 15 plants in the fall. This is why they are called "senbon negi" (one thousand leeks).

In December, the seedlings are dug up from the snow and replanted in plastic greenhouses. These seasonal green onions can only be enjoyed during the cold months of January through March, when the shoots have grown to 35 centimeters in height.

Image courtesy of Pibu Town

Image courtesy of Pibu Town

The harvest period is short, and only 20 farmers grow them, making them very valuable.

The "seasonal coloring" is the sweetness and aroma of the leeks. Pippu Ko-Negi Soy Sauce" was jointly developed with Kikko-Nihon, a long-established soy sauce company in Asahikawa City, for use with tamago-kake gohan (rice topped with egg), taking advantage of the sweetness and aroma of the leeks.
The sweetness and rich aroma of the leeks are infused into the soy sauce, creating a flavorful soy sauce that binds and enhances the egg and rice.
It is a versatile product that goes well not only with tamago-kakegohan, but also with cold tofu and gyoza (Chinese dumplings).

Rice with tamagokake using "Thick Tamagokake Gohan Set

The recipe is very simple.
First, cook Yumepirika rice. New rice contains more water than old rice, so try to cook it with less water.
Crack a Kappa Kenko Egg into the cooked rice and pour Pippu Shoyu (soy sauce with small green onions) over the top! The green onions are pooled at the bottom, so it is recommended to shake it before pouring it on.

The Domingo editorial staff tried this ultimate tamagokake gohan and was surprised at the richness of the egg and the lack of smell. The flavor of the scallions melting into the soy sauce matched the flavor of the soy sauce, and the chopsticks just wouldn't stop.
We hope that everyone will apply and try this tamagokakegohan, which is filled with the specialties of Pippu Town!

Image courtesy of Hokkaido Pippu Shoten