Recipe

What is Hachinohe's local dish, "Ichigo-ni"? Learn about its history, origins, and recipes [Aomori Prefecture]

Hachinohe City is a port town in the southern part of Aomori Prefecture that is blessed with seafood. Have you heard of " Ichigo-ni ? While you might think it's a sweet, red strawberry soup, it's actually a high-quality saltwater soup made with fresh sea urchin and abalone!

Many people are surprised by 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, how to eat, and how to enjoy "Ichigo-ni" at home

What is Ichigo-ni? The origin of the name and its history

First, let me introduce you to what kind of food stewed strawberries are

Strawberry stew is sea urchin and abalone soup

While the name "Ichigo-ni" might lead you to believe it's an unusual dish made with fruit, it's actually a genuine local dish made with high-quality ingredients, sea urchin and abalone. Sea urchin is packed with the flavor of the sea, and its sweetness gives the soup a rich flavor, while abalone has a crunchy texture and deep umami flavor, giving the soup a rich flavor. The freshness of these ingredients greatly affects the final dish, so it's important to use fresh ingredients in season

The origin of the name Ichigo-ni

wild strawberries

The name of the dish "Ichigo-ni" comes from the fact that the shape and color of the sea urchin when boiled resembles a wild strawberry . The sea urchin floating on the surface of the slightly cloudy soup looks like a wild strawberry in the morning mist, so the dish got its name.

In Aomori Prefecture, commercials for stewed strawberries are often aired, and every time I saw one I thought, "I don't want to eat a dish made with stewed strawberries," but as an adult I finally realized the appeal of this dish. Although the fruit "strawberry" is not actually used in the commercial, it is a name that makes an impact for those who hear it for the first time. This unexpectedness may be one of the charms of "stewed strawberries."

A traditional dish created by Hachinohe fishermen

"Ichigo-ni" originated when Hachinohe fishermen would boil the sea urchins and abalone they caught on the beach and eat them simply seasoned with salt. At the time, it was made by boiling it in a pot on the beach in a grand manner, but it began to be served in restaurants during the Taisho era and evolved into the beautiful presentation we see today

Ichigo-ni, a dish that allows you to fully enjoy the delicious flavors of sea urchin and abalone, used to be a common home-cooked dish on the dinner table. However, as sea urchin and abalone came to be treated as luxury ingredients, the opportunities to make it in individual households gradually decreased. Since then, it has only been served on special occasions such as celebrations and New Year's, and it is no longer considered a familiar dish, but the release of canned versions has made it more well-known nationwide. Thanks to this, it has become popular with tourists, and some restaurants in Hachinohe City serve ichigo-ni instead of miso soup. If you visit Hachinohe, be sure to give ichigo-ni a try

Introducing how to make stewed strawberries and how to arrange them

We will introduce how to make basic stewed strawberries and some variations on the dish

How to make stewed strawberries

The recipe for "Ichigo-ni" is simple, but the freshness of the ingredients is crucial. If you use sea urchin that is not fresh enough, it will have a fishy smell and the umami of the broth, which is the lifeblood of shiojiru, will be lost. I once made it with imported sea urchin without knowing this, but it had a bitter and unpleasant smell and was not tasty at all. I recommend using fresh sea urchin that is domestically produced whenever possible

  1. First, make a stock using kelp
  2. Next, add thinly sliced ​​abalone to the stock and simmer briefly
  3. Then add fresh sea urchin and cook briefly.
    *Do not stir more than necessary to prevent the sea urchin from breaking down.
  4. Finally, season with salt and sake to complete the dish

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

Arrangement method

"Ichigo-ni" is delicious as it is, but if you have leftovers, you can enjoy it in various ways. For example, you can use ichigo-ni to make rice dishes, or add it to pasta to turn it into a seafood pasta dish with a rich seafood broth. You can also make instant chawanmushi by adding beaten eggs and steaming it

It can be surprisingly easily adapted into a wide variety of dishes, so if you've received canned food and are tired of eating it as is, try cooking it in a variety of ways

Strawberry stew is also sold in cans

In recent years, "Ichigo-ni" has also been sold as a canned product, making it easy to enjoy at home. The canned product allows you to enjoy the authentic taste simply by heating it, making it a popular souvenir for tourists visiting Hachinohe. Even if you live far away, it's great that you can enjoy the local flavor anytime by using canned product. The flavors of the sea urchin and abalone are still fully preserved even in canned product, making it an easy way to enjoy Hachinohe's local cuisine

summary

"Ichigo-ni" is a soup unique to Hachinohe that makes use of the luxurious seafood of sea urchin and abalone. Learning about the origin of the name and its history will make it even more delicious. It is as delicious as the now nationally famous "senbei-jiru," so if you visit Hachinohe, be sure to experience the local food culture and try "Ichigo-ni." Its delicate flavor and the aroma of the sea will make it an unforgettable dining experience

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