Hokki Meshi ほっきめし
| Prefecture | Miyagi (宮城県) |
|---|---|
| Region | Tohoku |
| Japanese name | ほっきめし |
| Home area | Miyagi Prefecture |
| Main ingredients | The oysters, the rice. |
History and Origins
It is officially called the "King of the Shell" because of its size and flavor. The oyster is rich in vitamins B12, which has the highest levels of fish and fish. The vitamin B12 helps to produce hemoglobin in red blood cells and helps keep nerve transmissions from the brain normal. And there are plenty of urines, which are expected to reduce cholesterol, increase the function of the heart and liver, restore vision, stimulate insulin, and prevent high blood pressure. The season is from winter to spring. Although the country produces most Hokkaido, Yamamoto's fishing ports are always proud of the best water in the province. In Yamamoto-Cho, the size of a fishery's resources are determined to be more than three feet long, while the huge oyster is considered a luxury sushi item, and besides being eaten as a local dish, a generous amount of "gray" is eaten as a local dish. The "Found Food" is a raw oyster that is boiled with a oil-based tip and placed on top of the rice that is boiled in the soup. Yamamoto, where fishing is high, is one of the family food. This family food is gradually being served on the menu at our restaurant as a local gurney and is now one of the local food that represents the town.
When It Is Eaten
They are eaten during the season between December and May. At this time of year, it is also provided in restaurants in Sendai City, including Yamamoto, Tokicho, and Fukuoka, in the south of the state. Also, since it'll be sold in supermarkets and fresh fish stores, it'll be easy to make it home, so it's often on the table once a season.
How It Is Eaten
The peeled oyster is boiled with a oily tip and cooked with it for rice. I'll serve the cooked rice on individual cups and bowls and cooked oysters. Sometimes three leaves can be shed in color.
Recipe — Serves 6
Ingredients
- 3 × 180 ml rice
- 4–6 ホッキ貝
- Mix: 5 cups water
- Mix: 6 tbsp sake
- Mix: 3 tbsp soy sauce
- Mix: 1 tsp salt
Method
- The rice is not washed, and the water is kept for half an hour.
- The oysters are removed from the shell and separated from the shell into the shell and the shell and the shell and the shell. I cut myself open to two pieces and remove the gross. Shells and hibos are cut to about three centimeters.
- We boil water in the pot, and we shake the two oysters separately from the shells and the snails. When I get a dull pink, I pull up and cut it. Since the soup sometimes is mixed with sand, I filter it with frickins, such as stres.
- With boiling water, the juice and water will be mixed into five cups, adding a little wine, steam and salt, making a taste juice and boiling it.
- The oyster's body, shell columns, and chick's feet are arranged in rows like bats to pick out the four flavors.
- If you don't have enough rice and five flavors in your rice bowl, you can adjust them in water to fit in three places, and when you do, add five snails and hibernate to the bowl.
- I'll cook on the vessel and scatter the five.
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.