本日は目覚めが遅く、いつもは３時頃のところ６時頃まで就寝していました。爆睡。
　連休中ということで、昨日、息子の嫁さんの親族が北海道旅行に来て孫との再会。楽しい親族の会合。そういうことならと、わが家での「会食」を考えて、メニューは久しぶりの「手づくり握り寿司」という次第。
　十数年以上前からスタッフの慰労を発意してはじめた握り寿司ですが、すっかり「数寄」になってしまって、縁のある参集機会ごとに続けてきています。まぁ素人のヨコ好きなので、仕上げはゴメン、ですが寿司ってそもそもはネタのあれこれを探し求めるのがキモだと思うのですが、冷凍技術機器の進歩と相俟って大衆化してきていると思います。
　今回は北海道積丹半島のスポットなどでカミさんと買い求め続けた海産のあれこれを握ってみた次第。
　一行は午後１時過ぎに来てくれた。わが家に来るのは初めてだったので、建物全体をご案内などすると同時に、ふるまわせてもらった。まぁ出来上がりは素人なのですが歓迎の思いを込めたふるまい。
　久しぶりに握ったので、ネタとシャリの量の加減がボケていて成り行き任せに握っていたら、トータルでは１升２合ほどの寿司飯の分量になっていた。さらに女性が多かったのでカミさんの指示通り「シャリは小さめ」を心がけていたので、たぶん200カンは軽く超え300カン近くになっていたと思われます。よくわからない。だいたい、お迎えの時点でもまだずっと握り続けていて、握りの「集合写真」を取るいとまもなかったのであります。
　写真は、本日わが家の冷蔵庫に仕舞い込まれたにぎりの最後の残り香の様子であります。
　こうした親族会合では「孫のかわいい様子」が最大の主役で、わたしの役はまさに「お膳立て」。こういう役回りになってきたことが最大に嬉しいこと。感謝を込めて、一生懸命に奉仕させていただく気分なのですね。
　ということで本日以降、一行の案内役は孫と息子夫婦とが大車輪。年老いたジイジはバタンキュー状態。
　そういえば、一昨日も終日「泣き相撲」の後見役であれこれという行動疲労も重なっている。
　ブログ執筆の日課を果たした後、ふたたびゴロゴロとすることになるかと（笑）。

●お知らせ
拙書「作家と住空間」幻冬舎から電子書籍で発刊
お求めはAmazonで。
https://amzn.asia/d/eUiv9yO

English version⬇

[Treating New Relatives Visiting Hokkaido During the Long Weekend to Homemade Sushi]
It’s been a while, so my instincts have gotten rusty, and my “eye” for the right proportions of toppings and rice has dulled. It took a lot of work to make over 300 pieces of nigiri—using 1 sho and 2 go of rice. Phew.

　I woke up late today—I usually get up around 3:00 a.m., but this time I slept until around 6:00 a.m. I slept like a log.
Since it’s a long weekend, my son’s wife’s relatives came to Hokkaido yesterday to reunite with their grandchild. It was a fun family gathering. With that in mind, I decided to host a “dinner party” at our house, and for the menu, I chose “homemade nigiri sushi”—something I haven’t made in a long time.
　I started making nigiri sushi over a dozen years ago as a way to treat my staff, but it’s turned into a real “hobby” of mine, and I’ve kept it up for every gathering with people close to me. Well, I’m just an amateur who enjoys it for the sake of it, so please excuse the finish—but I think the essence of sushi lies in seeking out all kinds of different ingredients, and with advances in freezing technology and equipment, I believe it’s become more accessible to the general public.
　This time, I made nigiri using various seafood my wife and I have been buying over the years at spots like the Shakotan Peninsula in Hokkaido.
The group arrived a little after 1:00 p.m. Since it was their first time visiting our home, I gave them a tour of the entire house while serving them the sushi. Well, the result was amateurish, but it was a treat prepared with a heartfelt welcome.
　Since it had been a while since I’d made sushi, I’d lost my sense of the proper balance between the toppings and the rice, so I just went with the flow. By the end, I’d used about 1 sho and 2 go of sushi rice. Plus, since there were mostly women present, I followed my wife’s instructions to make the rice portions “a bit smaller,” so I think I easily surpassed 200 pieces and probably ended up with close to 300. I’m not really sure. In fact, I was still rolling sushi even as everyone arrived, so I didn’t even have a moment to take a “group photo” of the finished pieces.
The photo shows the last remnants of the nigiri that were stashed away in our fridge today.
At family gatherings like this, “how cute the grandchildren are” takes center stage, and my role is truly just to “set the stage.” I’m absolutely delighted that this has become my role. With a heart full of gratitude, I feel a sense of duty to serve with all my might.
　So starting today, my grandson and my son and his wife will be working nonstop as the group’s guides. This old grandpa is completely wiped out.
　Come to think of it, the day before yesterday I spent the entire day supervising a “crying sumo” match, so the physical exhaustion from all that activity has really piled up.
　After I finish my daily blog post, I’ll probably just end up lounging around again (laughs).

● Announcement
My book, “Writers and Living Spaces,” has been published as an e-book by Gentosha.
Available on Amazon.

Posted on 9月 22nd, 2026 by 三木 奎吾
Filed under: 未分類