# Ohira ｜ Our Regional Cuisines

**Cuisine Name**: Ohira

**Region**: Our Regional Cuisines

## Main Lore Areas
Tadamimachi Town

## Main Ingredients Used
Tofu, Haya (=Japanese Dace), Maitake Mushroom, Kombu(=Kelp), Gobou(=Burdock)

## History, Origin, and Related Events
Seaweed, Maitake mushrooms, and river fish Haya, the bounties of the sea, mountains, and rivers are all incorporated in this well-balanced stew. used in stewed dishes. It is served in a flat bowl, hence the name "Ohira". Haya called "Aka-Hara (Red Belly)", whose bellies turn reddish in the spawning season, are grilled and dried for use. The Umami is well extracted into the broth, giving it a rich flavor. In the Iwaki City area, there is a local dish called “Oshira”, which is a stew of Satoimo taro, Yatsugashira (=a type of taro), Gobou(=Burdock) root, carrot, Konjac, frozen Tofu, and other ingredients. It is said that the name "Oshira" is derived from "Ohira," which is said to have been given this name because it is served in a flat bowl, just like Ohira. However, the ingredients are different from those of the Ohira available in Tadami-Machi.

## Opportunities and Times of Eating Habits
It is known as a dish eaten during celebratory occasions. In particular, it is commonly made on New Year's Eve and eaten on New Year's Day. In Tadami-Machi, with its heavy snowfall, it is difficult to harvest fresh produce in the winter, so foodstuffs that can be stored for a long time are very useful. Ohira is a feast that makes good use of such preservable ingredients.

## How to Eat
Put the grilled and dried Haya and plenty of water in a pot and boil to make broth, then remove once. Then, add ingredients such as Kombu(=Kelp), Gobou(=Burdock) root, and Maitake mushrooms, and simmer before adding the Haya back in and seasoning with soy sauce. There are rules for the order of serving. Place Yamaimo-yam or Gobou(=Burdock) root at the bottom, then Maitake mushrooms, Kombu (=kelp), Thick fried Tofu, etc. on top, and finally Haya on top.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is served at restaurants and lodging facilities in Tadami-Machi, and is sometimes offered as a school lunch menu item.

## Ingredients
- Age-Dofu (Tofu drained and deep-fried): 4pcs
- Maitake Mushroom (Salted except in autumn): 4pcs
- Kombu (Kelp): 1sheet
- Sake: 4-5tbsp.
- Soy source: 4-5tbsp.
- Haya Yakiboshi (Grilled and Dried Haya): 4
- Yamaimo-taro: 1
- Gobou(=Burdock): 1

## Recipe
1. 1. [Preparation]Soak the Kombu in water, make four knots, and cut into four pieces.
2. 2. [Preparation]Remove the fibrousroot of the yam by toasting, and cut into large diagonal slices.
3. 3. [Preparation]Peel and cut burdock root into 3 cm diagonal slices.
4. 4. [Preparation]Divide Maitake mushrooms into 4 small pieces.
5. 5. [Preparation]Quickly parboil Age-Dofu.
6. 6. Put 5 or 6 times as much water as the ingredients in a large pot (including the water from the Kombu), add the Haya Yakiboshi and simmer over medium heat for about 30 minutes, then gently remove the Haya Yakiboshi.
7. 7. Put Kombu, Gobou(=Burdock) root, and Maitake mushrooms in 6. When about 80% softened, add Age-Dofu and Yamaimo-yam. When the Yamaimo-yams are about 80% soft, add Yakiboshi, sake, and soy sauce to simmer.

## Provider Information
provider : Mihoko Hirade

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