# Haba zoni ｜ Our Regional Cuisines

**Cuisine Name**: Haba zoni

**Region**: Our Regional Cuisines

## Main Lore Areas
Kazusa area, especially sanbugun County

## Main Ingredients Used
Kazusa area, especially sanbugun County

## History, Origin, and Related Events
"Haba" refers to "Haba-nori," dried seaweed from Boshu. (Haba-nori is a greenish yellowish-brown to reddish-brown spatula-shaped seaweed 15-25 cm long and 1.5-5 cm wide that is collected in winter and spring, chopped into 2 cm pieces, arranged in a bamboo screen, and dried in the sun. Originally eaten as a substitute for asakusa-nori, it was mostly consumed by local fishermen, partly because of its ugly appearance. Because of its misshapen appearance, it was mostly consumed by local fishermen, and thus became a local foodstuff. It has become a local New Year's dish because it is believed that eating "Haba Zoni" with Haba Nori in it at the beginning of the year brings good luck, saying that it will be good for one's health throughout the year.Haba-nori is grown in Kamogawa City and Minami-Boso City in the southern part of the Boso Peninsula, but it is also used in zoni in the Kujukuri area (Yamatake-gun City) and Ichihara City, which are far from the production area.Some households on the Hokuso plateau (Narita City and Sakura City) sprinkle "hiba" (dried daikon radish leaves) instead of habanori.

## Opportunities and Times of Eating Habits
Beginning of the year, New Year's Day.

## How to Eat
Eaten at home on New Year's Day. Baked or boiled rice cake is placed in a bowl, topped with soup and a mixture of habanori, aonori (green laver) and bonito flakes.

## Efforts for Preservation and Succession
In order to promote local cuisine, Chiba Prefecture created a pamphlet introducing dishes that are easy to serve at hotels and restaurants. (The idea is to increase the number of places where people can easily enjoy local cuisine in the prefecture and attract tourists who are interested in food) "Haba Zoni" is also included in the proposal.

## Ingredients
- rice cake: 1 piece
- [Dashi soup stock] dried bonito flakes: A little
- [Dashi soup stock] soy sauce: A little
- Bonito flakes: A little
- Haba (mackerel): 1／4 sheet
- Aonori (green laver): 1 to 2g or a little

## Recipe
1. 1. Make soup stock from dried bonito flakes.
2. 2. Make soup stock by adding soy sauce to 1. (Soy sauce is added to the broth.)Season lightly because haba-nori is very salty.
3. 3. Dry-roast the haba and aonori in a frying pan or in a toaster oven.
4. 4. Bake or boil the mochi.
5. 5. Place mochi in a bowl, pour shimeji mushrooms over the mochi, and sprinkle generously with haba and aonori and shaved bonito flakes.

## Provider Information
provider : "Boso no Furusato Ryori" (Agriculture Chiba Publishing Department)

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