# Hyo-Boshi-no-Nimono/Hyo-Boshi-Ni ｜ Our Regional Cuisines

**Cuisine Name**: Hyo-Boshi-no-Nimono/Hyo-Boshi-Ni

**Region**: Our Regional Cuisines

## Main Lore Areas
Murayama Region, Okitama Region

## Main Ingredients Used
Hyo-Boshi(Dried Purslane), Konjac noodles, Carrot, Fried thin tofu

## History, Origin, and Related Events
The entire area of Yamagata Prefecture was designated as a heavy snowfall area, and in those days when distribution was poor, securing food for the winter was essential for survival. Therefore, there was a culture of preserving foods such as wild vegetables and greens, which could be harvested in abundance from spring to fall, by drying them or pickling them in salt in preparation for the snowy winters. One of the traditional preserved foods in the Okitama and Murayama regions is "Hyo-Boshi" (dried purslane). “Hyo-Boshi" is made by boiling and sun-drying Hyo (purslane) picked in summer. Hyo is another name for Suberihiyu and it is also mentioned as "Sumeri Hiyau" in "Katemono", a book of salvation published by Lord Yozan Uesugi in the late Edo period under the order to his vassals. Hyo is a wild plant that grows at the places such as the edges of fields from early summer to early fall. Hyo is a vigorous plant and it thrives in the strong summer sun. In summer, freshly picked Hyo is boiled and eaten with Soy sauce and mustard, and dried Hyo is often used in stewed dishes.

## Opportunities and Times of Eating Habits
“Hyo-Boshi-no-Nimono” (simmered dried purslane) is an essential New Year's dish in those regions. “Hyo-Boshi“ is eaten at the beginning of the New Year with a wish for good luck and good fortune. It is considered tasty before it has buds, and in the Yonezawa City area, the custom remains to harvest them early in the morning on the midsummer day of the Ox.

## How to Eat
Drying "Hyo" gives it a light crunchy and chewy texture and a unique flavor that is different from its raw sour taste. The key to making it tasty is to soften the "Hyo-Boshi" with water before cooking. It is eaten stir-fried and simmered with Konjac, fried thin tofu, and uchi-Mame (flattened beans).

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Hyo-Boshi " can be purchased at supermarkets and direct sales stores. It is served at restaurants that serve local cuisine and sometimes at year-end and New Year's banquets. Some communities also offer it as a school lunch menu item.

## Ingredients
- Hyo-Boshi: 30g
- Konjac(=yam cake) noodles: 100g
- Carrot: 50g
- Fried thin tofu: 30g
- Oil: 2tsp.
- Soy source: 1tbsp.
- Sugar: 2tsp.
- Sake: 1tsp.
- Mirin (Sweet Rice Wine): 1tsp.

## Recipe
1. 1. Wash Hyo, start water over heat, bring to a boil, turn off heat, and leave to soak overnight.
2. 2. The next day, replace water 2-3 times.
3. 3. Cut Konjac noodles into bite-size pieces and boil them. Julienne carrot and spray fried thin tofu with hot water to remove oil and cut into strips (Tanzaku-cut).
4. 4. Cut 2. Hyo into 3-4.
5. 5. Saute ingredients in oil, add seasonings and enough water to cover, and saute until all soup is absorbed.

## Provider Information
provider : Yamagata Prefecture

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