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Heka (Fish Sukiyaki Hot Pot) ｜ Our Regional Cuisines

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  • Shimane Prefecture

    Heka (Fish Sukiyaki Hot Pot)

Heka (Fish Sukiyaki Hot Pot)

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  • Heka (Fish Sukiyaki Hot Pot)

    Oda City Industrial Promotion Department, Industrial Planning Section

  • Heka (Fish Sukiyaki Hot Pot)

    Shimane Tourism Navi (Iwami Tourism Promotion Council)

  • Main lore areas

    Iwami Region (Oda City etc.) , Eastern Region

  • Main ingredients used

    Seafood, seasonal vegetables such as onions, napa cabbage, and shimeji mushrooms.

  • History/origin/related events

    A local dish from Shimane Prefecture, which faces the Sea of Japan and has a long history of fishing. Called "Heka-nabe," it involves cooking seafood in an iron flat pot similar to a sukiyaki pot. In some cases, wild boar meat is used instead of seafood.
    The term "heka" refers to the metal part at the tip of a plow, an agricultural tool. It is said that the origin of the term comes from using this tool instead of a regular pot.
    In Oda City, there is a fishing method known as "Ichinichi-ryo" (One-Day Fishing). This involves leaving the port early in the morning, catching fish in the nearby sea, and bringing the catch back to the port in the evening of the same day. Many of the seasonal seafood used in "Heka," such as tilefish, flounder, and sea bass, are often caught through this one-day fishing method. The characteristic of "Heka" is enjoying these fresh seafood ingredients in hearty, chunky cuts.

  • Opportunities and times of eating habits

    In Oda City, known for its specialty dish "Heka," a traditional event called "Miya-gomori" takes place from the evening of January 10th to the next morning. This event involves fishermen staying at a shrine to pray for maritime safety and a bountiful catch. The day after completing the Miya-gomori, fishermen gather with family members, fish merchants, and other related individuals to enjoy a meal of "Heka."

  • How to eat

    It is said that in the past, only seafood was simmered. In recent years, a sukiyaki-style approach has become prevalent, incorporating seasonal vegetables such as onions, napa cabbage, and shimeji mushrooms. This style allows one to enjoy both the bounty of the sea and the mountains.
    The soy sauce-based broth is crafted to be sweet and savory. As white-fleshed fish and vegetables meld into the broth, the flavor becomes light and well-balanced, offering a healthy option despite its hearty appearance. Some variations include adding rice and beaten eggs at the end, creating a porridge-like dish. Additionally, when using mackerel in a sukiyaki-style preparation, it becomes known as "saba no ni-gui"("simmered mackerel").

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The Omori district, situated in the southwestern mountainous region of Oda City, corresponds to the central area of the historic silver mine site known as the "Iwami Ginzan," which thrived from the late Warring States period to the early Edo period. Following the registration of Iwami Ginzan as a UNESCO World Heritage Site, the municipal government began actively promoting "heka" as a local specialty. It has since gained attention from tourists and is now offered in many eateries throughout the city.
    Additionally, Oda City has implemented the "Oda Brand" certification system to enhance the distribution, recognition, and promotion of local products and regional cuisines. "Heka" has been certified as one of the Oda Brand products and is available at local accommodation facilities.

RECIPE

Ingredients (4 servings)

  • Fish (Tilefish, Flounder, etc.) 3 pieces
  • Daikon radish 300g
  • Napa cabbage 300g
  • Green onion 3
  • Enoki mushrooms 1 bag
  • Shungiku (Edible chrysanthemum) 1 bunch
  • Tofu 1 block
  • [For soy sauce based broth] Soy sauce 1／2 cup
  • [For soy sauce based broth] Water 1 and 1／2 cups
  • [For soy sauce based broth] Sugar 2 tbsp.

How to cook

  • 1. Cut the fish (such as Tilefish, Flounder) into sashimi-like slices.

  • 2. Cut the vegetables into bite-sized pieces.

  • 3. Mix soy sauce, water, and sugar to create the dipping sauce, then pour it into the pot.

  • 4. In the center of the pot, place vegetables like Daikon radish, napa cabbage, green onions, tofu, and arrange the fish ( Tilefish, Flounder etc.) around them, then simmer.

provider : Shimane Prefecture Dietary Improvement Promotion Council

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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