Sekkajiru 石花汁

History and Origins

A local dish that goes to Iseshima, I'm sure. The Oshima Stone, found in the Miyagi region in the north of the island, is used for building materials and gravestones and is known as one of Japan's finest stones. Now there's "Ishijii" as a local dish for telling the rock culture of Iseshima. It was built from ancient times on the quarries of Oshima, and was designed to warm the body in a frozen quarry in the cold winter. I always used it because it was sanding, and it was an essential food for stonelayers. More than ten different foods were added, and the hot stone was poured in, and the boiling of the water rose at once as if the flowers were blooming, and also because the tofu in it appeared to be disseminated and the flowers appeared to bloom, it is said that the name "Syap" was attached.

When It Is Eaten

During the cold winter months, they were eaten at an outside quarry as a cooking pot with a warm effect. It seems that in the past, we had dinner at the quarry because we couldn't go to and from home because we were too busy going to the quarry. Also, water was too waste, so I used rice juice. Now it's a hard day to cook, so you can eat it as a soup that doesn't contain stones, although you can't often eat it.

How It Is Eaten

In the old days, I boiled rice juice with shells, vegetables, and oil in the Inland Sea. Now, with a boil and boiling sauce, I put in a lot of ingredients, such as steaming oil, tofu, vegetables, oysters, and so on. When the fire goes through, the taste buds will be melted and tasted. The hot, hot stones are here, and the boiling is delicious. If you put stones in, you can keep them warm and keep them warm. And when you do it again, add three leaves and some juice. Even if you add a little sesame oil, it will taste good.

Recipe — Serves 4

Ingredients

• 20 g dried daikon radish
• 1 aburaage (fried tofu pouch)
• 1 carrot
• 20 g mitsuba
• 1 burdock root
• 100 g miso
• 5 taro
• a pinch sugar
• 40 g kelp (konbu)
• 20 g niboshi (dried sardines)
• 2/3 blocks tofu
• 200 g shells
• しょうが ひとかけ
• 4 cups rice-rinsing water

Method

1. I'll put all the ingredients in the rice lye, and in it I'll put in a bag, except the salts and three leaves. I'll boil them in a strong fire first, then I'll boil them in half an hour, then I'll boil them out, then I'll boil them for three hours, and then I'll boil them in a low-frequested soup for three hours.
2. When you put them in, three leaves and pepper add some juice. You may add some sesame oil.

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.