A microwave-steamed recipe using はごろもフーズ’ “Saba de Kenko Yuzu Kosho Flavor.” The program also covers the postscript on BOSAISOKOKUTAI 2026 and information about the next event.
This week’s broadcast introduced a microwave-steamed dish combining mackerel, bean sprouts and maitake mushrooms, using “Saba de Kenko Yuzu Kosho Flavor,” which was launched this year. The ingredients are 1 can of mackerel, 1 bag of bean sprouts, 1 pack of maitake mushrooms and 1 tablespoon of ponzu. The method is to microwave the ingredients at 600W for 4 minutes, remove them once, add the ponzu, and microwave for another 1 minute.
The recipe explanation noted that the yuzu kosho-flavored product uses domestically sourced mackerel, making it a convenient source of DHA and EPA, while its aroma and spiciness add a distinctive accent to the dish. The program mainly featured a dish prepared with this product.
The same episode also covered disaster-preparedness topics discussed by Mayuko Imaizumi (今泉マユ子), including a postscript on “BOSAISOKOKUTAI 2026,” held in Kurayoshi, Tottori Prefecture, on 17 and 18 October 2026. The program introduced the content of the lectures and booth activities, as well as practical topics relating to evacuation shelters.
As information about the next broadcast, the program announced details of the next BOSAISOKOKUTAI, scheduled to be held in Sendai, Miyagi Prefecture, on 18 and 19 March 2028. A link to the product information page was also provided during the program.