３６歳おにぎり看板お姉さんがロードサイドで躍動。母と娘のおむすび物語。

３６歳おにぎり看板お姉さんがロードサイドで躍動。母と娘のおむすび物語。

Mother and daughter duo along the highway
Up close with their handmade rice ball
food truck! Their customer-drawing method? A handheld
rice ball sign? Drawn by the sign, truck drivers, working
men, and locals all gather . Holding that rice ball sign thing even a shoulder-baring lady lured by the
sign stops by! Balancing it with the kids must be tough,
huh? The owner wakes up at 5 every day,
struggling with childcare and work… Bang!
Oh, it cut out … This is bad… On a scorching summer day over 35°C, the
air conditioner unexpectedly stops… The 63-year-old mom springs into action in
this pinch ! We followed the mother-daughter team’s
kitchen car!
To the main story! Hiroshima City, Asakita Ward, Shiraki Town
, Hiroshima Prefectural Road 37 parking
lot . 8:31 AM . A light truck pulls in . Owner Rina Misaki (36 years old) The shop owner’s mother , Masami
Hatakeyama The mother-daughter kitchen car’s day
begins with starting the generator Prep work begins Carefully wiping down the table with
disinfectant wipes Prep starts for the 10:00 opening Air conditioner and fan installed Air conditioner?
Yes. If it makes it even a little
cooler… It doesn’t work very well, but it’s better
than nothing. Spread out the sheet and wipe it down carefully . The kitchen has a water supply. Wash hands thoroughly. Alcohol disinfection. Change with Mizaki -san. How big is the food truck? 1. 5 tatami mats . My dad built it. The food truck is all handmade by Mr. Misaki’s father. Mr. Misaki stirs miso
in a pot . This is the miso for our grilled green
onion miso rice balls . Miso for the grilled green onion miso . Add the pre-portioned seasonings . Green onions. The secret ingredient is a little garlic. The miso is heated, giving it a savory
aroma. But the mirin makes it a bit mellow. It has saltiness
too. Perfect for this season, I think . Finishing the miso in minutes. Finish
the miso in minutes. Change locations . Preparing shrimp for the shrimp mayo . He moves with practiced ease. Cutting complete. Mayonnaise. Ketchup. Finishing with coarse sugar . Mix well . Done. Meanwhile , his mom is cooking salmon .
She lights the stove and starts cooking.
While waiting for it to cook, I asked
about their start. The original motivation was
wanting to run a restaurant. To give this town, facing depopulation, a
little boost. To take action on something. She hoped it would make everyone happy. Ms. Mizaki, by the way, what’s your favorite dish your mom makes? “Onigiri! ” (laughs) Mom gives a wry smile . The salmon is done She moves to the back and carefully removes the bones. 9:00 It’s gradually getting hot outside… Ms. Misaki sets up the deep fryer. Preparing burdock
root tempura . Flour . Carefully shaping the burdock before
frying. Crispy burdock tempura complete . Taking ingredients out of the refrigerator . Arranging them one after another. Today’s rice ball fillings are ready. Each filling is carefully selected by Ms.
Misaki herself. Crispy burdock tempura. Mild-flavored shrimp mayo. Carefully deboned salmon. A total of 10 different fillings complete . Aromatic nori from Akita Prefecture Probably around ¥5,000 for 100 sheets,
right? Staff: For 100 sheets? Somehow nori prices have skyrocketed too.
Along with rice . Seems like a bad harvest . Mom prepares the nori. Carefully cuts it. Outside, Misaki-san prepares to open. Handwritten menu boards and chalkboards. Steadily assembling the sales area . Heatstroke prevention candy . 10:00 Opening. Established 2024. Onigiri Kitchen Car
Misakiya . Menu (Menu changes until October) Salted Rice Ball: 180 yen Burdock Tempura:
250 yen Plum & Bonito Flakes: 300 yen Salmon : 300 yen Grilled Mentaiko &
Takana: 300 yen Egg Yolk & Minced Chicken:
350 yen Mentaiko: 320 yen Takana: 250 yen
Sesame & Kelp: 250 yen Plum & Bonito Flakes: 300 yen Tuna
Mayo: 2 50 yen Sansho Chirimen 280 yen Shrimp Mayo 350 yen Limited Time Grilled Scallion Miso Rice
Ball 300 yen I asked owner Misaki-san for
recommendations. The most popular at Misakiya is the
Burdock Tempura. Customers keep coming back for it, saying it’s delicious, so it’s by far the top seller . The Sansho Chirimen is also made with
additive-free sansho from a tsukudani shop . I tried so many different kinds , and it’s
incredibly tasty , so it’s number two . Number three is the Shrimp Mayo Onigiri. We really focused on the shrimp’s texture,
trying different boiling methods many
times to get it right, so please give it a try. If there’s one thing I’d say to first-time visitors,
“You absolutely must try this , ” it would
be the Burdock Tempura . The Shrimp Mayo is also recommended, but the Burdock Tempura gets such amazing
repeat business. When you think of Misakiya, think Burdock
Tempura. During the interview, a big truck pulled
into the parking lot. A customer arrived! Hello~ Two sansho peppers, takana, and shrimp! Shrimp! Shrimp! Shrimp mayo While Misaki-san takes the order, Mom
swiftly preps the sansho chili flakes. Quickly wraps it tops it with shiso leaf, sandwiches in the sansho chili flakes and passes it to Misaki-san. Finally, Misaki-san bags the finished rice
ball . Mother and daughter: the speedy
technique of making rice balls in 13
seconds . Making rice balls while chatting . That close connection is also the real
charm of a food truck. Thank you very much . Thank you . Staff: “Hey, what’s your top
recommendation?” “Sansho, burdock tempura, and takana, I
guess. Since this is a busy thoroughfare, and people know about us .” Staff: “What do you think of the two of
them?” Pretty good, right? They’re cute. They hopped into the truck briskly and waved goodbye as they drove off . County Route 37 right in front of us has
lots of trucks passing by . Holding a big placard, Mizaki-san went outside and waved the placard at the
passing cars . Staff) It looks like hitchhiking . People say that a lot. Like , “I thought you were hitchhiking, so
I came in,” or stuff like that. There were
quite a few old guys saying that . Staff) Is this really the most effective
method? Hmm… I don’t know, but it’s better than doing
nothing, I guess . Staff) Is the manager in charge? When she has free time , Mom comes out to
help too . Mom continues preparing the rice
balls… Five minutes after Ms. Misaki went outside
, Mom finished most of the prep, closed the door , and went outside too . Two of them waving signs together . Here, a light truck pulls into the
parking lot . When customers come in, they put down
the signs to serve them . Mom dashes toward the food truck . Mom) Welcome ~ Hello~ What’d you like ? Got mentaiko? Yes, we have it. Mentaiko ? Ume ( pickled plum) is good. One ume,
three pieces? Three pieces . Yes, thank you . Mom waits for the order. Sets the nori. Places three rice balls on the nori.
Mizaki-san places the rice balls on the
nori . Mom takes the mentaiko from the
refrigerator . Mizaki-san takes it directly and places the mentaiko on top
. Meanwhile, Mom finishes the ume . They chat while wrapping the rice balls
together. Here you go . This is the ume. This is the mentaiko . Thank you. Thank you. A pleasant shopping experience . … After finishing cooking, mother and
daughter head outside again . They pick up their placards . They appeal to the truck with
their placards. ” I’ll be 36 this year .” Staff : “36? ” Staff: “How many children do you
have now?” Two, aged 2 and 4 . Staff) In terms of your daily schedule,
what time do you get up? I get up at 5 to make breakfast . I feed the kids at 6 . Then, since daycare accepts them from 7, I
take them around 7 . After that, I prepare everything , and I’m here from around 10. Childcare? Balancing it with the kids is
the tough part, I guess . Staff) Even so , is the food truck still
something you want to do? Yeah, I guess I want the kids to see me enjoying
my work . And honestly, when I’m having fun, the family just seems to run smoother, you
know? That’s the feeling. I want to keep doing the food truck . Juggling mom and food truck … pretty
tough… Mom’s out there waving her sign . (The placard) is handmade . Staff) I wrote the menu text and all these
letters too . Staff) I thought the handwriting was
really cute . Really? I wonder if customers will actually
come…?? Hello~ A man sees Mom’s placard and enters. What’ll it be? Two burdock tempura. Mom starts making them immediately after
taking the order . Two rice balls. Brushes sauce onto the rice balls . Perilla leaves . Burdock tempura dipped in sauce . Places them on top of the rice balls. Finishes with a sprinkle of sesame seeds . Wraps them in nori . Misakiya’s most popular item: Burdock
Tempura. The crispy burdock is
irresistible . This is the Shrimp Mayo . Misakiya’s Shrimp Mayo has filling so
big it spills out. Packed full of filling… Mom efficiently packs them into bags. Thank you. Thank you very much . I’ll be back . Today I bought burdock tempura, pickled mustard greens,
and tuna mayo . Staff: Since you come often, could you
tell us your recommendation ? Staff: The recommendation is definitely
the burdock tempura. I tried all the
varieties, but it was the most delicious .
Staff: What made it so delicious? It has a crispiness you don’t get with the
others. Really. When you eat it. And the rice is delicious too. I asked Misaki-san about their special
rice . Staff) Why do you use this particular rice ? “Tsuyahime” rice . It’s specially cultivated , with
pesticide use cut in half . I thought that
was really wonderful. When I tried it , it was incredibly
delicious. The rice, the salt, everything . We want to create our own taste by being
particular about every detail we can . Staff) I was impressed that despite
being particular about quality, the prices
aren’t that high . Well, we can’t raise
them because we worry they’d be too
expensive to sell . Gas costs are almost nonexistent since we’re so
close . If we were in Hiroshima city , it would probably be unsustainable . We cut costs wherever we can and reflect that in the price . Mom continues her pitch… Staff) How’s working with your daughter? Honestly, I just get yelled at all the
time, lol . I get yelled at constantly, but I’m doing my best . Staff) Is it fun even when you get
yelled at? Well, I guess you could say it’s rewarding. When customers say “Delicious! Delicious!”
and eat it , and then come back the next
day, or when we get repeat customers… it really makes me happy . There is a sense of fulfillment . Eye contact made the car stop. The guys who came after seeing the placard . Are you brothers? No, lol. No!? Not at all, haha. Making burdock tempura and shrimp mayo . Putting the sauce-soaked burdock tempura
on top . Finishing with sesame seeds . Mom wraps it in nori. Mizaki-san bags it. Meanwhile, the shrimp mayo. It all comes together with perfect timing. Just happened to hear there was a food truck there once
, so about an hour ago, I thought, “Hey,
maybe I’ll stop by on the way home. ” Sorry to keep you waiting . Thank you very
much . The big brothers headed off to their
next job… 12: 04 Lunchtime hits, and customers start
pouring in. We rush back inside to greet them . Customers keep coming out of the car. We quickly prepare tuna mayo . Working together, we keep the orders flowing. The onigiri keep coming out . Mentaiko is selling well
today. In the back, we prep the grilled toppings. The delicious aroma of toasted miso fills
the air . Sprinkle sesame seeds . Wrap in shiso leaves . Grilled green onion miso onigiri. 300
yen. Sorry to keep you waiting. Thank you. Thank you . Yes. Thank you very much. Thank you . We attended to the next customers. The onigiri rush continued unabated. They kept gathering. For about the next 10 minutes, the two of
us worked together to keep serving
customers . As we kept making onigiri… Bang!
Oh, it cut out… The generator shut down. The fan and air
conditioner stopped working . This is bad… (Mizaki-san) Can you go get some gas…?? Current outside temperature : 34°C .
Inside is scorching… Still, the two calmly continue cooking… After making a huge batch of rice balls , “I’ll go? ”
Mom: “Okay.” Mom hurriedly refuels the generator. Inserts the nozzle and pumps gas . It won’t connect easily… Inside, Mizaki-san alone continues making
rice balls . Working fast yet carefully. Mizaki-san silently keeps cooking . Then… Bam! The AC and fan are back on! Ms. Misaki remains completely unfazed,
continuing her work calmly… Kombu, chirimen, wrapping the fillings . Kombu, takana, chirimen. She gives precise instructions to Mom upon
her return and resumes her position . Finished rolling three sheets of nori . Synchronized bagging. At this moment, two customers enter . Hello! Ah, it’s the teacher! Mom also comes out to greet them. One ume okaka and one sansho chirimen . Six items total. Yes, thank you. The shop owner is a patient at our
hospital . A vet . Staff) Really? For the dog ? Staff) If you have any recommendations ,
I’d love to hear them. I like ume , so I like ume okaka, but how about burdock tempura? Staff) Burdock tempura? Taking the rice balls, off to the
afternoon clinic… Thank you. The peak has calmed down. The mentaiko is sold out . 1:24 PM. One car in the parking lot. A young woman with bare shoulders comes in . Sorry to keep you waiting. Sansho-flavored dried baby sardines and
burdock root tempura . Sweet and savory sauce . Green shiso . Burdock root tempura is popular again . Burdock root tempura really is the most
popular! Today it’s burdock tempura and sansho
chili mackerel . Staff: Why did you choose these today? (Shop owner’s) recommendation, so I
thought I’d try them . Staff: I see . Sometimes people are standing around holding those onigiri signboards , so I was kinda curious and thought I’d stop by . Thank you. The lady takes her lunch and heads toward
her next destination!!! Next, a truck appeared with great
momentum. The truck circled the parking lot with
practiced ease . Mom dashed to start cooking. From inside emerged the refreshing big
brother . Burdock root tempura and tuna mayo . Tuna mayo. Yes. He made them efficiently . Three rice balls, right? Yes. Sorry. Thank you. The refreshing big brother vanished in an
instant. He’ll head back outside once the customers
settle down . Meanwhile, Mom took a little break. Air conditioner. She took a banana out of
the cooler . Today’s lunch is one banana… Munching time . Finished eating in about 1 minute and 40
seconds. Finished with tea. After drinking it , she hurried outside . Walked about 50 meters to the designated
spot. The two of them waved their placards . Staff: Why did you decide to run the food truck
in Shiraki Town instead of Hiroshima City
? Once we started getting regulars we wanted to cherish them. We also love the local area , so we decided to just keep doing it in
Shiraki-cho . Trains on the JR Geibi Line run along the
route near the shop. Actually, my mom originally wanted to do
it in an old folk house. Staff) Is that so? Yes, it is . But due to funding, we went with the
food truck. Eventually, eventually, eventually , I dream of having a field where we grow
vegetables and serve lunch in the old
house . It’s a dream, a dream … probably still a
long way off . Staff) Sales-wise, how much do you make
in a day now? On weekdays, it’s under 30,000 yen . On slow days , sometimes it’s only
around 10,000 yen. The staff, getting hungry, place an order. Here you go. Sorry to keep you waiting.
Thank you. They find a nearby park and eat rice balls. Popular rice balls . Nicely packaged. Tear open the wrapper . The design that keeps your hands clean is
appreciated. Sansho Chirimen (280 yen) – Chirimen
(dried baby sardines) made by a tsukudani
shop, rich with sansho pepper aroma, is
exceptional! Takana ( pickled mustard greens ) 250 yen.
A spicy, sesame-infused chili oil-scented
rice companion. Salmon 300 yen. Chunky salmon chunks pair
perfectly with rice. Shrimp Mayo Onigiri 350 yen . Plump
shrimp, mayo, and shiso leaves are an
amazing combo. Packed solid all the way through… Parent-and-child dedication onigiri. Do give them a try. (Personally, the
Takana was the most delicious) 1:53 PM: Ms. Misaki continues waving her placard
until the very end . After waving for several minutes, business hours end . She meets up with her mother to start
cleaning up the shop. 2:00 PM : Retrieve the flags. They begin efficiently cleaning up the
food truck. Remove the signs. Roll them up … !!? Mom: “The truck’s broken!” The truck sustained damage from strong
winds . Looks like dad, the carpenter, will need
to step in . They neatly stowed everything inside the
food truck . Finally, they stored the generator . Wound up the power cord. Even the heavy generator was lifted
effortlessly. Another day at Misakiya came to an end . Staff : ” Thank you so much today.” ” Thank you
very much. ” ” Great work today. ” ” Great
work .” Staff : If you have future goals ,
I’d like to ask about them. My kids are still little, so I don’t know when it’ll happen, but I want to work hard toward having a
storefront . Mom if you have a word for the regular
customers who always come … I’m truly grateful to each and every
one of you. When you say “That was delicious!” or “I came back to buy more,” it makes me so happy. It really motivates me for the future, so
I’m truly thankful. Thank you . I want you to enjoy the rice itself, but
I’m also thinking of new menu items you’ve
never had before . We’ll be waiting for
you, so please come again . Staff) Thank you so much for today. Thank you . The day is over… We followed the food truck shop in
Shiraki-cho. Please leave your supportive
comments for the shop!

【みさき屋の店主さんより】
いつもは“おにぎり専門”のキッチンカーですが、7月末から米不足の影響でおにぎりが作れず、しばらくは別の商品を販売しています。

9月は白木町出店時（火、水、木）のみ、おにぎりの提供をさせていただきます。
その他の出店日には別メニューを販売していますので、ぜひ遊びに来てください。
新米でおにぎり販売は10月からとなります。

詳しくはインスタの確認をお願いします。
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店名　おにぎりキッチンカー みさき屋
地図　https://maps.app.goo.gl/QeCmBNVyYYYuboAt9
住所　広島県広島市安佐北区白木町

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うどんそば 広島 岡山 Udonsoba Hiroshima Okayama
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