# Okutamawasabi no TOKYO-X maki ｜ Our Regional Cuisines

**Cuisine Name**: Okutamawasabi no TOKYO-X maki

**Region**: Our Regional Cuisines

## Main Lore Areas
Okutama Area

## Main Ingredients Used
Pork (TOKYO X), wasabi root, soy sauce, Mirin(=sweet rice wine)

## History, Origin, and 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.

## Ingredients
- 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

## Recipe
1. 1. Wash wasabi root well and cut into julienne strips.
2. 2. Spread out one slice of pork and roll it up with 1 as the core.
3. 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. 4. Season with soy sauce and mirin.
5. 5. Remove from pan and serve with shredded cabbage, cherry tomatoes and green shiso.

## Provider Information
provider : Okutama Town Hall

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