# Hassun ｜ Our Regional Cuisines

**Cuisine Name**: Hassun

**Region**: Our Regional Cuisines

## Main Lore Areas
Kumano Town, Akitakada City

## Main Ingredients Used
Chicken, fish cakes, taro, lotus root, carrot, radish, burdock root, dried shiitake mushroom, konnyaku, tofu, thick fried bean curd

## History, Origin, and Related Events
Hachisun" is a stew made from a combination of mountain and sea vegetables that was eaten in areas where there were many Aki Monzoku (Jodo Shinshu sect members in the western part of Hiroshima Prefecture). Some say that the name comes from the fact that the lacquerware used to serve it has a diameter of eight inches (about 24 centimeters), while others say that it is made from "eight different ingredients. It is also called "ohasun. In the past, when people gathered for festivals, New Year's, memorial services, and other ceremonial occasions, it was customary to invite the fishmonger to one's home to prepare sashimi, etc. It is said that this custom started when the "arao" of fish and vegetables from home were stewed together. It is made for both festive and non-celebratory occasions, but "for celebratory occasions, an odd number of ingredients should be used, and the dish should be vermilion in color. On occasions of noncelebrations, such as funerals and memorial services, the number of ingredients should be even and black containers should be used. For non-celebratory occasions such as funerals and memorial services, an even number of ingredients should be used and black bowls should be used. Japanese kaiseki and kaiseki dishes also have a dish called "hakusun," but it is different from the "hakusun" of Hiroshima. In kaiseki cuisine, it is often called "maehasun" (appetizer served after the entrée). In kaiseki cuisine, "hakusun" refers to two or three dishes of animal and vegetable origin that are served as snacks after the meal is over. Hachisun" is a vegetarian dish that does not contain any animal products and includes azuki beans, a favorite of Shinran Shonin, while "ni-gome" is a vegetarian dish that does not contain any animal products and includes azuki beans. There is also a difference in the way vegetables are cut.

## Opportunities and Times of Eating Habits
It was served at festivals, New Year's, weddings, memorial services, and other ceremonial occasions when many people gathered. Nowadays, weddings and funerals are no longer held at home, and azuki is rarely cooked except at New Year's. However, it is still relatively common in households with elderly people.

## How to Eat
Cut chicken, dried shiitake mushrooms, lotus root, konnyaku, burdock root, carrot, taro, etc. back in water into bite-size pieces and prepare them. Saute them in a pot, then add water, soy sauce, sake, mirin, and sugar, and simmer while removing the astringency.

## Efforts for Preservation and Succession
It is sometimes served at events such as agricultural festivals, or as a part of local food education, at school lunches.

## Ingredients
- Chicken thigh meat: 200g
- Dried shiitake mushroom: 3 pieces
- burdock root: 30g
- lotus root: 100g
- carrot: 50g
- Konnyaku: 50g
- Fried bean curd: 50g
- Taro: 3 pieces
- snow pea: 8 pieces
- water: 400cc
- Seasoning] Soy sauce: 40cc
- Seasoning] Sake: 3 tbsp.
- Seasoning] Sugar: 2 tbsp.
- mirin (sweet cooking rice wine): 3 tbsp.

## Recipe
1. 1. Cut chicken into bite-sized pieces and sprinkle with sake (not included). Soak dried shiitake mushrooms in water and cut into chunks with lotus root. Cut konnyaku into chunks and boil. Cut burdock root into chunks and soak in water to remove excess water. Cut carrot into chunks. Cut taro into bite-sized pieces and boil to remove the sliminess. Dip deep-fried tofu in boiling water to remove oil, and cut into bite-sized pieces. Boil silken shea in salted water.
2. 2. Heat oil in a pan and fry the ingredients (except the silverside). Add water and seasonings, and cook over high heat. When it starts to simmer, reduce the heat to medium-low, remove the scum and simmer. Finally, sprinkle with the kinugaya.

## Provider Information
provider : "Hiroshima Prefecture's Taste of Cooking" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

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