# Kaiyaki miso ｜ Our Regional Cuisines

**Cuisine Name**: Kaiyaki miso

**Region**: Our Regional Cuisines

## Main Lore Areas
Shimokita region, Tsugaru region

## Main Ingredients Used
Eggs, dried bonito flakes, grilled dried fish, fu, miso

## History, Origin, and Related Events
Around Tsugaru Bay, which has long been known as a scallop production area, people have been eating "shellfish miso" since the Edo period (1603-1868). It was a simple fisherman's dish, in which sardine or mackerel fillets and homemade miso were grilled on top, using a large shell (about 20 cm in diameter) as a pot. Later, when eggs became available to the common people, beaten eggs were poured into the shell and the whole thing was tossed together, but at that time, it was a special flavor that only the sick and expectant mothers could enjoy for nutritional purposes. Osamu Dazai, a native of Tsugaru, wrote about his admiration for "shellfish miso" in his book "Tsugaru.

## Opportunities and Times of Eating Habits
Now that cultured scallops have become the mainstream, fishermen's lives have become more stable, but it has become difficult to obtain the large shells suitable for "shellfish miso". For this reason, fishermen's families sometimes keep large natural scallop shells and use them exclusively for shellfish miso. Locally, it is sometimes called "Kayagi-Miso.

## How to Eat
The scallop shells are used like a pot, miso is added to the broth, the broth comes to a boil, the ingredients are added, and finally the scallops are dipped in an egg. In the Tsugaru region, scallops are simply eaten with eggs and miso. In the Shimokita region, where seafood is abundant, it is called "Miso Kaigaiyaki" and is often filled with seaweed such as ふのり or nori, sea urchin, squid, and scallops. The aroma of the mellow seashore from the hot shellfish, combined with the simmering roe and the slightly charred, savory miso flavor, makes this dish an excellent delicacy. It is also good with local sake, but at home, it is often served on top of hot rice.

## Efforts for Preservation and Succession
(Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In Shimokita and Tsugaru regions, scallops are served at many restaurants. Although it is difficult to obtain large scallop shells at home, there are efforts to introduce how to make scallops using a small frying pan or skillet in order to pass on the local food. The Mutsu Chamber of Commerce and Industry's "Research Group for the Popularization of Miso Shellfish Baking" is also working to popularize the dish by selling goods and introducing recipes.

## Ingredients
- egg: 1
- Bonito flakes: 5g (2g shavings)
- grilled dried bonito: 2 sticks
- fu: 1／8 sheet
- handmade red miso: 15g
- green onion: a pinch

## Recipe
1. 1. Soak the fu in water to rehydrate, cut into 7-8 mm pieces, and cut the green onion into small pieces. Shave bonito flakes. Beat the egg well.
2. 2. Pour 100 ml of water into the shellfish, add grilled dried fish, and place on a kuriko (shichirin) to make broth.
3. 3. When the broth becomes fragrant, take out the grilled dried fish and add dried bonito flakes.
4. 4. After the dried bonito flakes have settled, add miso paste and let it dissolve. Adjust the amount of miso to taste.
5. 5. When fu is added and the water comes to a boil, add beaten egg. When the egg hardens, add green onion and remove from heat.
6. 6. In 1965, about 5 grams of shaved bonito flakes were added in each household, but nowadays commercially shaved bonito flakes have become the standard and about 2 to 3 grams are added.

## Provider Information
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)

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