# Hie Zoushi / Hie Gayu ｜ Our Regional Cuisines

**Cuisine Name**: Hie Zoushi / Hie Gayu

**Region**: Our Regional Cuisines

## Main Lore Areas
Northern Miyazaki Prefecture (Mountainous Region)

## Main Ingredients Used
Hie (Foxtail millet), Wild Boar Meat

## History, Origin, and Related Events
The dish known as "zushi" refers to a type of rice porridge. Rice was precious and consumed during New Year's and festive events, and in the past, the staple food was "hie meshi" made from foxtail millet. Foxtail millet (hie) is a type of cereal native to Japan that has been consumed since pre-Jomon times. Its tough outer husk allows it to be stored for extended periods, making it valuable. In slash-and-burn agriculture, it is cultivated alongside millet in the second year. One of the effects of consuming foxtail millet is that it warms the body, making it suitable for the Japanese people's constitution and climate. While "hie meshi" is fragrant when hot, its flavor diminishes when it cools. However, compared to other grains, it provides better satiety.In Shiiha Village, located in the mountainous region, hunting is still prevalent. A porridge called "hie zushi" is made by boiling rice, foxtail millet, wild boar meat, intestines, and vegetables in a broth made from boiled bone-in wild boar meat.

## Opportunities and Times of Eating Habits
This dish was a vital source of nutrition during times of scarce rice and for dinners on cold days in the long winter. In the past, families would prepare a large quantity and distribute it into small pots, then increase the volume with broth and warm it up for consumption. In Shiiha Village, they would boil and skim wild boar meat and bones in a large pot, then add foxtail millet to create a porridge which they shared throughout the village. The seasoning at that time was only salt.

## How to Eat
The process involves lightly washing foxtail millet rice (polished foxtail millet) to remove husk particles, placing it into the previously prepared wild boar broth, and simmering it gently for about 2 hours on low heat while skimming off any impurities. Salt is the recommended seasoning.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Though the opportunity to make this dish at home has decreased nowadays, it's gaining attention as a healthy food due to its high dietary fiber content. Shiiha Village participates in events like the "Miyazaki Local Gourmet Championship," showcasing their hie gayu.

## Ingredients
- Foxtail Millet (Hie): 20g
- Wild Boar Meat: 30g
- Asatsuki (Japanese Parsley or Wild Chives): 10g
- Rice: 60g
- Salt: as needed
- Broth (Wild Boar Broth): as needed

## Recipe
1. 1. Wash the foxtail millet rice (polished foxtail millet) lightly to remove husk particles.
2. 2. Sauté the bite-sized pieces of wild boar meat in oil until browned. Add foxtail millet to the prepared wild boar broth, simmer gently for about 2 hours on low heat while skimming off any impurities. Salt is the recommended seasoning.
3. 3. Once the wild boar meat is cooked, add rice and water, then simmer. Add chopped asatsuki or other greens of your choice towards the end. While higher heat speeds up the cooking process, it might not yield the unique texture, so be cautious.
4. 4. When it boils, add cleaned foxtail millet and gently cook over medium heat, stirring, until the millet softens (this may take about 2 hours). You can add more water during this process.
5. 5. Adjust the flavor with salt once cooked. Scatter chopped asatsuki leaves during the last step.

## Provider Information
provider : "Shiiha's Local Cuisine" (Shiiha Village Office General Affairs Division)

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