# Hōraku-yaki ｜ Our Regional Cuisines

**Cuisine Name**: Hōraku-yaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Imabari City

## Main Ingredients Used
Bream, Shrimp, Clams, and other Seafood

## History, Origin, and Related Events
Hōraku-yaki is a specialty dish of Imabari City. It is a vibrant and hearty dish made using a flat roasting pan called a "hōraku-nabe" to roast a variety of fresh seafood, such as bream, octopus, turban shells, shrimp, and clams, all of which are caught in the rough waters of the Kurushima Strait, known as one of Japan's three major tidal currents. The seafood is seasoned only with salt and then steamed and roasted, resulting in a simple yet splendid and grandiose dish. The deliciously tender texture of the roasted seafood is truly addictive.It is said that during the Muromachi period, this dish was eaten by pirates to celebrate their victories in battles. Imabari City, known as the base of the Murakami pirates (navy) which were stationed in the Kurushima Strait, is the origin of this dish, hence it is sometimes referred to as "pirate cuisine. The term "pirate" might evoke images of lawless plunderers, but during peacetime, they played crucial roles as sea guides, coast guards, and facilitators of maritime trade and transportation in the Seto Inland Sea. During times of war, they skillfully operated small fast boats and excelled in combat using gunpowder, such as the "hōraku hiya" (fire arrow). It is also said that they were cultured group who not only enjoyed tea and incense but also composed poetry. The history of the Murakami Pirates is immortalized in the Murakami Pirate Museum located in Imabari City.

## Opportunities and Times of Eating Habits
"Hōraku-yaki" is a dish that can be enjoyed throughout the year and is often served at banquets due to its luxurious appearance.

## How to Eat
On top of a roasting pan called a "hōraku" or "hōroku," small stones and pine needles are arranged, and a whole bream is placed at the center, surrounded by other seafood such as shrimp, clams, turban shells, as well as boiled eggs. The pan is then covered with a lid and the seafood is steamed and roasted. The seafood used varies depending on the season, but the standard presentation centers around the bream. As water is not used in the cooking process, the flavors of the seafood become concentrated, resulting in a rich and savory taste. The small stones placed underneath absorb any excess moisture, contributing to the tender and flavorful finish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Imabari City boasts numerous restaurants that serve "Hōraku-yaki," which is loved by the locals.

## Ingredients
- bream: 1 (whole)
- turban shells: 5
- squid: 1
- soft-boiled eggs: 5
- Tiger Shrimp: 5
- Sweet Potato: 1
- Gingko nuts: to taste
- Salt: to taste

## Recipe
1. 1. Arrange small stones and pine needles on a roasting pan (hōraku or hōroku). Place the bream in the center of the pan and add the other seafood, potato, gingko nuts and eggs around it. Cover with a lid and steam-roast
2. 2. Salt to taste based on the serving size.

## Provider Information
provider : Recipe provided by: Masashi Kubota, Head Chef at Funaya, Dogo Onsen.

![Image](Not found)