Heka へか
| Prefecture | Shimane (島根県) |
|---|---|
| Region | Chugoku |
| Japanese name | へか |
| Home area | (Iseshima Hotel) |
| Main ingredients | And I'm going to show you some of the vegetables that we're going to be using. |
History and Origins
Japanese Sea, where fishing has long been practiced in old times, is a traditional Shimane Prefecture local dish. It's a flat iron pot called "Kyo or Cauldron" that eats fish in a roast. In some cases, they use chicken instead of fish. "Oh," is the metal part at the end of the farm equipment. It is reported that the use of this instead of a pot was the source of the word "he." There's a day's fishing method in the fishing method in Oda City. This is about fishing that leaves port early in the morning and floods fish caught in the waters on the evening of that day. There are also many fish in this day's fishing season that are used in the "mere" and the "gay" season. It is also a characteristic of "sweep" that you eat fresh fish with a great amount of force.
When It Is Eaten
In Oda City, which is a masterpiece, the "Miyaji" will be interceded for by fishermen who stay in the palace from the evening of January 10 until the next morning. This is a tradition of praying for sea security and big fishing. The day after the festival, fishermen have a tradition of gathering family members and fish merchants and eating "Foo."
How It Is Eaten
It's said that at one time only fish cookers were cooked. In recent years, the yaki style, with its seasonal vegetables, such as lily cabbages and peas, has become the main feature of the style, allowing us to enjoy the sea and the mountains together. The semblance is made into sweet, bitter, and thick. When white fish and vegetables blend together, they make a pleasant taste, and it's a health care for the airy look. There are ways to finish with rice and eggs, and then to make it more mucous. Again, if you cook a sabbatical, it'll be "Sun's Rook."
Recipe
Ingredients
- 3 fish (アマダイ)
- 300 g daikon radish
- 300 g Chinese cabbage
- 3 green onion
- 1 packets enoki mushrooms
- 1 bunches shungiku (chrysanthemum greens)
- 1 blocks tofu
- 1/2 cups soy sauce
- 11/2 cups water
- 2 tbsp sugar
Method
- (Female fish, curry and so on) Cut the fish like a stab.
- Cut the vegetables to size easily eaten.
- I'll mix the soy sauce, water, sugar, and make the condensation oil and put it in a pot.
- I'll put radish, cabbage and soy sauce in the middle of the pot and cook with them (such as fish candy, curry and so forth).
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.