*Ehomaki is a thick sushi roll eaten on Setsubun, a Japanese festival marking the transition from winter to spring (typically February 3, though the date can vary). The roll is eaten whole, without cutting, in complete silence while facing the lucky direction determined by that year’s zodiac sign to bring good fortune. Do you remember Mami-okusama’s oni of Setsubun bento that brought smiles even to the oni on Setsubun Day? The adorable red and blue oni were holding teeny tiny ehomaki! This time, Mami-okusama prepared ehomaki, considered a lucky food, and the whole family enjoyed it together. As always, Mami-okusama cooked with love 30% polished rice in a clay pot and made sushi rice using her homemade ume plum vinegar. The filling consisted of five ingredients: hijiki seaweed, field mustard, carrot, daikon radish, and winter melon kanpyo (dried gourd strips). We learned that she simmered each ingredient separately to achieve the perfect seasoning for ehomaki. As always, I’m deeply impressed by the care she takes in preparing each element to capture the flavor and color at their peak before rolling them in. The colorful ingredients with their beautiful hues, the dark hijiki and nori that add punch to the sushi rice—seaweed contributes not only to flavor but also provides a powerful visual impact with its color. The winter melon kanpyō in particular, which the family tasted for the first time, was an offering from a Church member. We heard that everyone was moved by the exquisite flavor Mami-okusama achieved in simmering it. The ehomaki were made in a size and salt concentration that her children could eat completely. Even the children, who usually eat plenty of rice, were very satisfied with the generous portions! They were absolutely delighted with the ehomaki, happily taking big bites. We can picture the joyful, lively Setsubun celebration they enjoyed. Bite into spring! Mami-okusama’s ehomakiLikes, saves and shares are most welcome! ✨ ---About Mami-okusama (Mami Okada)She was born in Aichi Prefecture and grew up in a farming household. She is also known as “Japan’s vegan beauty.” During her studies at University of Tsukuba, she became actively involved in volunteer activities such as refugee support. She was also repeatedly asked to participate in the “Miss Tsukuba” contest and was approached by many modeling agencies, but she declined all of these offers as she wanted to focus on refugee support activities. In recognition of her efforts in refugee support, she received the “University of Tsukuba President’s Award” in 2012. She holds a license to teach English to intermediate and high school students. After graduating from university, she began working for World Church of Messiah in 2013. In 2014, she married Masaaki Okada (Masaaki-sama), the great-grandson of the founder of World Church of Messiah, Mokichi Okada (Meishu-sama 1882-1955), and the representative and successor of Kyoshu-sama. Currently, while raising three children, she is single-mindedly walking the path of God, including working more energetically unlike anyoｓne else on the Sacred Word of the founder, “In the world of Miroku, humanity will follow a vegan diet,” which was resurrected in our day by Masaaki-sama. She currently resides in Atami City.