# Sea Squirt ｜ Our Regional Cuisines

**Cuisine Name**: Sea Squirt

**Region**: Our Regional Cuisines

## Main Lore Areas
The coast of Miyagi Prefecture

## Main Ingredients Used
Sea squirt, cucumber, myoga, green shiso

## History, Origin, and Related Events
Sea squirts are raised in the coastal areas of Sanriku. The main kind of sea squirts cultivated are maboya, which are lowered by attaching oyster shells to ropes and attaching sea squirt spores. They are then grown in the sea for around three years while thinning out the oyster shells, and then they are brought up to land. Miyagi Prefecture accounts for 80% of sea squirt production.Sea squirts called the “pineapples of the sea” and are known as having all five tastes: sweet, sour, salty, umami, and bitter. It is also rich in nutrients like taurine and glycogen, which are known for their various physiological effects, as well as zinc, vitamin E, and vitamin B12.In early summer in the prefecture, freshly gathered sea squirts are sold at markets and supermarkets in both shelled and peeled forms. Locals eat sea squirts as sashimi, vinegared, roasted, or as tempura.Freshness is important for sea squirts, and many people who live in areas far from their production centers are not fond of them, because they develop a distinctive smell after a long time. However, it is recommended to eat fresh sea squirts where they are produced, as they have a strong smell of the sea and the five distinct tastes.

## Opportunities and Times of Eating Habits
Hoya are in season from early summer to mid-summer and they are sold in markets and supermarkets in shells or peeled, then eaten at home. Restaurants also serve sashimi, vinegared sea squirts, and other seasonal delicacies. There are several stores which specialize in sea squirts in Sendai, popular with both locals and tourists. In addition to fresh sea squirts, you can also get sea squirts frozen or steamed, and they are eaten all year in Miyagi Prefecture.

## How to Eat
To prepare shelled sea squirts, cut off their mouths and insert a knife into the shell and peel it. After removing the meat, take out the guts and rinse through cold water. When in season, sea squirts are enjoyed raw as sashimi, vinegared, or dressed. They can also put into in seared or tempura dishes, cooked rice, pasta, and other dishes.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)General Incorporated Association "Hoya Hoya academic society" is a network which strives to promote Tohoku by increasing awareness of sea squirts and expanding sales channels, spreading information through its website and pamphlets.

## Ingredients
- Sea squirt (peeled): 120g
- Cucumber: 100g (one cucumber)
- Salt: 1g (1% of the cucumber)
- Ginger: 10g
- Myoga: 1
- Green shiso: 2g (two leaves)
- To season:Soy sauce: 1.5 tbsp
- To season:Vinegar: 3 tbsp
- To season:Mirin: 2 tsp

## Recipe
1. 1. Thoroughly gut and rinse sea squirts and cut into 1cm pieces. Cut the cucumber into eight even sized pieces, sprinkle with salt, and when softened, squeeze out the water.Cut the ginger, myoga and shiso into thin strips. Put the shredded shiso in water to remove any dirt and drain off the water.
2. 2. Mix the soy sauce, vinegar and mirin to make the seasoning.
3. 3. Mix the sea squirt with 1／3 of the seasoning.
4. 4. Arrange the cucumber and sea squirts in a bowl and pour the remaining seasoning over.
5. 5. Top with ginger, myoga and shiso.
6. 6. Use only fresh sea squirts, as they will have a distinctive smell when they lose their freshness.A large sea squirt should weigh about 30g when peeled.

## Provider Information
provider : Recipe provided by: Makiko Takazawa, Sendai Shirayuri Women's University

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