# Hana-hajiki ｜ Our Regional Cuisines

**Cuisine Name**: Hana-hajiki

**Region**: Our Regional Cuisines

## Main Lore Areas
Isahaya Area

## Main Ingredients Used
Cucumber, Carrot, Deep-fried tofu, Konjac(=yam cake), Shrimp, Sasami (=white meat), Green beans

## History, Origin, and Related Events
"Hana-hajiki" is a local dish of the Isahaya area.Various ingredients are arranged in a radial pattern on a plate and eaten while dipping them in hot and vinegared miso. It has long been served as a vegetarian dish for Buddhist memorial services.The unique name “Hana-hajiki" comes from the fact that the spiciness of the spicy vinegared miso makes one's nose prickle.There is a culture in and outside of Nagasaki Prefecture to eat pickled takana, which is also called "hana-hajiki," but as a dish it is completely different.

## Opportunities and Times of Eating Habits
In the past, it was mainly a vegetarian dish for Buddhist memorial services, but now it is also eaten as an everyday side dish in the home.

## How to Eat
The basic style is to arrange the ingredients such as cucumber, carrot, deep-fried tofu, konjac(=yam cake), shrimp, white meat, and string beans cut into strips in a radial pattern on a single plate, and eat them while dipping them in hot and vinegared miso. Whale meat, a Nagasaki specialty, is sometimes added as one of the ingredients.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Because it is a local dish that should be handed down from generation to generation, and because it is rich in ingredients and nutritious, it is sometimes served as a school lunch at schools in Isahaya City. The amount of spices in the spicy vinegared miso is reduced to make it easier for children to eat.

## Ingredients
- Deep-fried tofu: 1／2 tofu (100g)
- Konjac(=yam cake): 1／2 sheet (125g)
- Cucumber: 50g
- Sardine Whale: 50g
- Sasami (=white meat): 2 (86g)
- Green beans: 7 (50g)
- Carrot: 50g
- Shrimp: 5 (150g)
- [Spicy vinegared miso] Rice miso: 4 tbsp.
- [Spicy vinegared miso] Hot pepper paste: 2 tsp.
- [Spicy vinegared miso] Sugar: 3 tbsp.
- [Spicy vinegared miso] Vinegar: 3 tbsp.
- [Spicy vinegared miso] Sake: 1／2 tbsp.

## Recipe
1. 1. Boil the deep-fried tofu and konjac(=yam cake) and cut into thin strips 1 cm wide and 5 cm long.
2. 2. Cut cucumber into thin strips 1 cm wide and 5 cm long.
3. 3. Wash sarashi whale in cold water and drain.
4. 4. Remove the muscle from the whiskers, sprinkle with Sake and a pinch of salt, place in a dish, cover lightly with plastic wrap, steam for 5 minutes, and cut into large pieces.
5. 5. Boil string beans until colorful and cut diagonally into two.
6. 6. Cut carrots into thin strips 1 cm wide and 5 cm long, and pre-boil them.
7. 7. Remove the backs of the shrimps, boil them in boiling water with a pinch of salt, peel and cut them in half lengthwise.
8. 8. Make the spicy vinegared miso paste.
9. 9. Arrange all the ingredients in a radial pattern in a colorful manner, and serve with the spicy vinegared miso paste.

## Provider Information
provider : (Public Corporation)Nagasaki Dietetic Association

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