# Butahone yasai(Pork bone with vegetable) ｜ Our Regional Cuisines

**Cuisine Name**: Butahone yasai(Pork bone with vegetable)

**Region**: Our Regional Cuisines

## Main Lore Areas
Amami area

## Main Ingredients Used
Pork, Tsuwabuki, kelp, radish, carrot, koshaman

## History, Origin, and Related Events
Pork bone vegetables" is a dish made by stewing large pieces of pork, tsuwabuki (a type of Japanese radish), kombu (kelp), daikon (Japanese radish), carrots, and koshaman (a native taro) in a large pot. It is also known as "uan finayasse". Uan" means pig, "finé" means bones, and "yasse" means vegetables. In the Amami area, black-haired island pigs have been raised since ancient times. In the past, each family raised one of the island pigs, which were eaten as a valuable source of protein.In order not to waste all the parts, all were made into dishes such as "pork bone vegetables," a New Year's Eve dish, as well as "pork miso," which can be preserved, salted, stir-fried or grilled, and so on. Island pigs are extremely tasty, but because they take a long time to grow, the number of pigs raised has gradually decreased and they are rarely seen anymore. Today, salted pork with bones for "pork bone vegetables" can be found in supermarkets and butcher stores at the end of the year.

## Opportunities and Times of Eating Habits
It is a custom in the Amami region to eat "pork bone vegetables" on New Year's Eve, and to welcome the New Year with a unique custom of "sangon" on the following day, January 1.

## How to Eat
Remove the scum from the tsuwabuki thoroughly. Salt the pork bones, and on the day of making "pork bone vegetables," after removing the salt, place them in a pot and lightly grill them to brown. Add enough water to cover the meat and simmer until tender, then add vegetables cut into bite-size pieces, soy sauce and other seasonings. When all the flavors have been absorbed, place in a large bowl and serve. The seasoning varies from household to household; some use a strong soy sauce flavor, others a simple salt flavor, and still others add brown sugar for a sweeter taste. The island vegetables used also vary from household to household.

## Efforts for Preservation and Succession
(Overview of the people who have passed on the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)The custom of making and eating "pork belly vegetables" on New Year's Eve has been handed down from generation to generation. However, some of the younger generations have stopped making it, and NPOs on the island are making efforts to pass on the taste by holding classes on making "pork bone vegetables" and other activities.

## Ingredients
- Kurobuta Tonkotsu: 8 pieces
- Tsubabuki (Tsubasha): 300g
- Dried Kiriboshi Daikon: 200g
- Niboshi (dried sardines): 30g
- Soy sauce: 3 tbsp.
- Island Pollock: 30g
- salt: As needed
- Mirin (sweet cooking sake): 2 tbsp.

## Recipe
1. 1. Wash the pork bones in two or three batches in lukewarm water.
2. 2. Boil pork bones in a pot with just enough water to soak them. When it boils, scum will come out, so boil them once and wash them clean. The pot also has scum on it, so wash it well.
3. 3. Add some lightly salted pork bones to the cleaned ones. Boil again for about 1 hour.
4. 4. In a separate pot, take some of the boiled water from the pork, add island pomelo, soy sauce, salt, and mirin, and boil the pork bones.
5. 5. Make the broth with more dried sardines.
6. 6. Boil the boiled tsuwabuki and the rehydrated kiriboshi-daikon in a separate pot with the broth from the dried fish.

## Provider Information
provider : NPO Amami Nutrition Education and Food Culture Project

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