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  7. Amego-no-Hirarayaki (BBQ Sweetfish on hot stone)

Amego-no-Hirarayaki (BBQ Trout on hot stone) ｜ Our Regional Cuisines

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  • Tokushima Prefecture

    Amego-no-Hirarayaki (BBQ Trout on hot stone)

Amego-no-Hirarayaki (BBQ Trout on hot stone)

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  • Amego-no-Hirarayaki (BBQ Trout on hot stone)

    Local Cuisine of Tokushima (Tokushima Prefecture)

  • Amego-no-Hirarayaki (BBQ Trout on hot stone)
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    Miyoshi City Tourism Association

  • Main lore areas

    Iya Area, Miyoshi City

  • Main ingredients used

    Amego(trout), Tofu, Konjac(=yam cake), fresh Shiitake mushrooms, etc.

  • History/origin/related events

    Hirara-yaki is made by heating a flat stone and grilling fish and vegetables on it with miso. The name "Hirara-yaki" comes from the flat stone called "Hirara" in Japanese. It is one of the local dishes eaten in the Iya region of Miyoshi City, and was popular as an outdoor dish in the old days. A flat stone is placed on top of the kamado and heated to warm the stone like an iron plate, and then the ingredients are grilled on the stone. It is said to take several hours for the stone to warm up, during which time the people would go out to gather amego, the main ingredient in the dish, and other wild vegetables. In addition, the restaurant offers other ingredients unique to the region, such as "Ishi Tofu (rock tofu)," a specialty of the Iya region, and konjac(=yam cake). It is said to be a local dish that came naturally from the people who have lived in the Iya region for a long time.

  • Opportunities and times of eating habits

    It was served as one of the hospitality dishes when interacting with people from neighboring villages. It was also often served at gatherings of close family and friends. It is said that it gradually became popular as an outdoor dish when people went to the mountains to play.

  • How to eat

    Place a flat stone on top of the kamado and make a round bank with miso. Add water, sugar, and sake to it and let it slowly heat up for about 3 hours. When it is warmed up, put amego, wild vegetables, konjac(=yam cake), tofu, etc. on top and bake. Currently, mix seasonings on a hot plate, in addition to amego, place chicken, tofu, potatoes, fresh shiitake mushrooms, and other vegetables of your choice, and bake it.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Although it is difficult to make hirara-yaki the old-fashioned way, Tokushima Prefecture is making efforts to pass it on by introducing an arrangement of the dish made on a hot plate. In addition, there have been moves such as offering hirara-yaki as a school lunch at elementary and junior high schools, and the establishment of local groups to preserve hirara-yaki, making it a long-loved local dish.

RECIPE

Ingredients (4 servings)

  • Amego(trout) 4
  • Chicken thigh meat 120g
  • Tofu 1tofu (300g)
  • Potatoes 2 small
  • Fresh shiitake mushrooms 4 medium
  • Onion 1 medium
  • Konjac(=yam cake) ball 1／2
  • Eggplant 1
  • Green bell pepper 2
  • Miso paste 2 1／2 tbsp.
  • White sugar 2 tbsp. or more
  • Mirin(=sweet rice wine) 2 tsp.
  • Sake 1 1／3 tbsp.
  • Water 2 tbsp. or more

How to cook

  • 1. Grill the amago on bamboo skewers.

  • 2. Cut chicken thighs into bite-sized pieces; cut one piece of tofu into 12 slices. Boil and peel potatoes. Remove the stem of fresh shiitake mushrooms. Cut onion into 4 slices. Cut konjac(=yam cake) ball into 12 slices and sprinkle with salt. Cut eggplant in half lengthwise and cut into sticks. Cut 1 green bell pepper into 4 lengthwise slices.

  • 3. Mix miso paste, sugar, mirin(=sweet rice wine), cooking sake and water and spread on a hot plate.

  • 4. Arrange the grilled amego, vegetables and other ingredients on top of the mixture and cover with a lid. When the fish and vegetables are cooked through and the cooking liquid is reduced, the dish is ready.

provider : Local Cuisine of Tokushima (Tokushima Prefecture)

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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