[Hachinohe City, Aomori Prefecture] What is Hachinohe's mysterious local dish "Strawberry Boiled"? We will introduce the history, origin of the name, and recipes in detail.

Hachinohe City is a port town located in the southern part of Aomori Prefecture that is blessed with seafood. Do you know Ichigo-ni' , which is known as Hachinohe's local cuisine I thought it was a red and sweet " strawberry

This dish surprises many people because of its unique name and luxurious ingredients, but it is actually a traditional dish that originated from the lives of local fishermen. In this article, we will explain in detail the origin, history, and how to eat ``Ichigo-ni'' (strawberry stew), as well as how to enjoy it at home.

What is strawberry stew? Introducing the origin and history of the name

First, let me introduce what kind of food is strawberry stew.

Strawberry stew is sea urchin and abalone soup

The name ``strawberry stew'' might make you think it's an unusual dish made with fruits, but it's actually a genuine local dish made with high-quality ingredients such as sea urchin and abalone. Sea urchin has a concentrated flavor of the sea, and its sweetness adds richness to the entire soup, while abalone has a crunchy texture and deep flavor, giving the soup a rich flavor. The freshness of these ingredients greatly affects the outcome of the dish, so it is important to use fresh ingredients when they are in season.

Origin of the name of strawberry stew

The name of the dish ``Ichigo-ni'' comes from the fact that the shape and color of sea urchin when boiled resembles that of wild strawberries The name came from the fact that the sea urchins floating on the surface of the slightly cloudy soup looked like wild strawberries in the morning mist.

In Aomori Prefecture, commercials for boiled strawberries are often aired, and every time I saw them, I thought to myself, ``I don't want to eat a dish made with boiled strawberries,'' but when I became an adult, I finally realized the appeal of this dish. Although the fruit ``strawberry'' is not actually used, it is a name that has an impact on people who hear it for the first time. This unexpectedness may be one of the charms of ``Ichigo-ni''.

Traditional cuisine created by Hachinohe fishermen

``Ichigo-ni'' originated when fishermen in Hachinohe boiled the sea urchins and abalone they caught on the beach and simply seasoned them with salt. It is said that at the time, people used to make it on the beach by simmering it in a hot pot, but in the Taisho era, it was served at restaurants, and it changed to the beautiful presentation that we see today.

Strawberry stew, which allows you to fully enjoy the delicious flavors of sea urchin and abalone, was once a common home-cooked dish. However, as sea urchin and abalone came to be treated as luxury ingredients, opportunities to make them at home gradually decreased. Since then, it has been served at special occasions such as celebrations and New Year's Day, and although it can no longer be considered a familiar dish, it has become more well-known nationwide with the release of canned food. Thanks to this, it is popular with tourists, and some restaurants in Hachinohe City serve strawberry stew instead of miso soup. Please try eating strawberry stew when you visit Hachinohe.

Introducing how to make and arrange strawberry stew

We will introduce the basic method of making strawberry stew and some arranged dishes.

How to make strawberry stew

The method of making ``strawberry stew'' is simple, but the freshness of the ingredients is the key. If you use sea urchin that is no longer fresh, it will give off a fishy smell and the flavor of the soup stock, which is the lifeblood of shiojiru, will disappear. I once made it with foreign sea urchin without knowing this, but it tasted bitter and smelly and was not at all delicious. We recommend using fresh, domestically produced sea urchin as much as possible.

1. First, make dashi using kelp.
2. Next, add the thinly sliced ​​abalone to the stock and simmer briefly.
3. Then add fresh sea urchin and cook it briefly.
   *Do not stir more than necessary to prevent the sea urchin from falling apart.
4. Finally, add salt and sake to taste.

This is a very simple recipe, but you can enjoy the natural flavor of sea urchin and abalone with just these steps. By the way, if you stir too much, the sea urchin will melt, so be careful not to stir too much after adding the sea urchin.

How to arrange

``Strawberry stew'' is delicious as is, but if you have any leftover, you can enjoy it in different ways. For example, if you add it to rice cooked with strawberry stew or pasta, you can instantly turn it into a seafood pasta where you can enjoy a rich seafood soup. You can also make instant chawanmushi by adding eggs and steaming.

It can be arranged into a surprisingly wide variety of dishes, so if you get canned food but don't want to eat it as is, try cooking it in a variety of ways.

Strawberry stew is also sold in cans.

In recent years, ``strawberry stew'' has also been sold as a canned product, making it easy to enjoy at home. Canned food is popular as a souvenir for tourists visiting Hachinohe, as you can enjoy the authentic taste just by heating it up. Even if you live far away, you can always enjoy local flavors using canned food. Even in canned form, the flavors of sea urchin and abalone are still strong, making it an easy way to enjoy Hachinohe's local cuisine.

summary

``Ichigo-ni'' is a soup unique to Hachinohe that makes use of luxurious seafood such as sea urchin and abalone. By knowing the origin and history of its name, you will appreciate it even more. The taste is comparable to the now nationally famous ``senbei soup'', so when you visit Hachinohe, be sure to experience the local food culture and try ``strawberry stew''. The delicate taste and aroma of the sea will make your cup an unforgettable dining experience.