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Honekajiri (Simmered Bone-in meat) ｜ Our Regional Cuisines

  • Kumamoto Prefecture

    Honekajiri (Simmered Bone-in meat)

Honekajiri (Simmered Bone-in meat)

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  • Main lore areas

    Kami-Kuma Area

  • Main ingredients used

    Wild boar meat (or pork) with bones

  • History/origin/related events

    "Honekajiri" is a local dish from the Hitoyoshi and Kuma area in Kumamoto prefecture, particularly in the Oku-Kuma (including Kami-Kuma/Yunomae Town, Taragi Town, and Mizukami Village). It is a hearty dish where people gather in large numbers, often served at banquets. The dish is savored by hand, allowing diners to take big, satisfying bites directly from the bone.
    The cooking method is as follows: Place bone-in meat such as ribs, back, and pelvic bones of wild boar or pork in a large pot, and simmer slowly in water for about three hours (time may vary depending on the heat and size). Throughout the simmering process, skim off any scum and excess fat. Once the meat is tender enough to easily come off the bone, it is simply seasoned with salt.
    Though it takes time, the process is simple. The simmered meat becomes incredibly tender, juicy, and packed with flavor, offering a delightful dining experience.
    The name "Honekajiri" comes from the tradition of savoring every bit of meat, even down to the marrow inside the bones. It is said to have originated from the cuisine of hunters during wild boar hunting expeditions. After butchering and processing the wild boar or pork, the leftover meat on the bones was used to create this dish. In addition to simmering in water alone, there are various methods to enhance the flavor of "Honekajiri". After boiling in water, some include adding "Kombu" (=kelp), aromatic vegetables like ginger, infusing fragrance with "Kuma Shochu" (a local distilled spirit), or seasoning with soy sauce or miso. The broth, rich with the essence from the meat and bones, can also be used in dishes such as ramen or hot pot.

  • Opportunities and times of eating habits

    Wild boar meat is often consumed during the hunting season, while pork is prepared regardless of the season, often during local events and gatherings in the region.

  • How to eat

    It is typically eaten by holding it with your hands and taking big bites, savoring the meat around the bone. It makes for a perfect accompaniment to "Shochu" (Japanese distilled spirit) as a side dish.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In restaurants at the hot springs in Yunomae Town, they offer "Honekajiri." While it seems to be less commonly prepared at home compared to the past, bone-in meat specifically cut for "Honekajiri" is still available at local butcher shops, supermarkets, and souvenir shops in the area.

RECIPE

Ingredients

  • Wild boar bones (or pork bones) As needed
  • Water As needed
  • Soy sauce As needed
  • Salt As needed

How to cook

  • 1. Simmer the wild boar (or pork) bones in water. Skim off any scum or fat.

  • 2. Once the meat easily comes off the bones, season it with soy sauce and salt.

provider : Himawari-tei LLC

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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