# Okiagari ｜ Our Regional Cuisines

**Cuisine Name**: Okiagari

**Region**: Our Regional Cuisines

## Main Lore Areas
Yui, Shizuoka City

## Main Ingredients Used
Fresh sakura shrimp, Tofu, Spring onions

## History, Origin, and Related Events
Sakura shrimp are only caught in the Suruga Bay, at Yui Port in Shizuoka City and Yaizu City's Oigawa Port. The shrimp were first fished in 1894, when they were coincidentally caught when pulling in horse mackerel. For purposes of conservation, the fishing season for sakura shrimp is limited to twice a year: in spring from mid-March to early June, and in fall from late October to late December. Okiagari is a hot pot dish where fresh sakura shrimp are simmered with tofu and spring onions in sukiyaki-style seasoning. The fishermen who caught the shrimp from the open sea would eat it as a accompaniment with drinks, while contemplating their fishing. Source: Yui Port Fisherman's Cooperative Association

## Opportunities and Times of Eating Habits
The dish can be made with freshly caught sakura shrimp when in season; otherwise, frozen shrimp or shrimp boiled just after being caught can be bought year-round. As such, it can be made at home throughout the year.

## How to Eat
Add soy sauce, sugar and sake to an earthenware pan, and simmer. Add sakura shrimp and thickly sliced tofu, and simmer over a medium heat until the flavor permeates. Cut the spring onions into 4cm pieces, and add to the pan just before removing it from the heat. Remove from the heat after the onions have simmered for a moment. It is recommended to defrost the shrimp slowly, if using frozen shrimp.

## Efforts for Preservation and Succession
It is no longer customary for fishermen to eat the dish, but it continues to be made and handed down among families.

## Ingredients
- Fresh sakura shrimp: 150g
- Tofu: 1 to 1 1／2 blocks (300g to 500g)
- Spring onions: 1 bundle
- Soy sauce: 4 tbsp.
- Sugar: 4 tbsp.
- Sake: 5 tbsp.
- Water: 1／4 cup

## Recipe
1. 1. Rinse the shrimp in a sieve, and drain the water.
2. 2. Add the soy sauce, sugar, sake and water to a heated saucepan. Simmer, and add the shrimp.
3. 3. Thickly slice the tofu, and add to the saucepan. Simmer over a medium heat until the flavor permeates.
4. 4. Cut the spring onions into 3-4cm pieces, and add to the pan just before removing it from the heat. Serve after the onions have been simmered for a moment.

## Provider Information
provider : "Shizuoka Side Dishes", Kaikousha

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