# Hikitoshi ｜ Our Regional Cuisines

**Cuisine Name**: Hikitoshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Iki City

## Main Ingredients Used
Chicken thigh meat, ishu tofu, somen noodles, Chinese cabbage, gobo (burdock root), konnyaku (konnyaku), and green onion

## History, Origin, and Related Events
This is a typical local dish of Iki, a remote island in Nagasaki Prefecture.In the past, when Iki farmers had guests over for the Bon Festival, New Year's Day, and festivals, they would cook a nabe dish from the tasty chickens they kept at home, and entertain them by pulling them through to a tatami room in the back of the house. This is said to be the origin of the current nabe dish "hikitoshi," and the name is said to have come from the "hikimichi" of those days.In the Iki dialect, "huremae" means "to serve," so hittoshi is sometimes called "huremae ryori" (horemae cuisine).

## Opportunities and Times of Eating Habits
Today, in addition to being eaten at home on the Bon Festival, New Year's Day, and festive occasions, it is often served at gatherings. The dish is also often served at gatherings, and is called "hikitoshi yotsuai," which means a gathering of people to talk over the dish. Because it is a local specialty, local restaurants serve this dish regardless of the time of year.

## How to Eat
Ingredients for nabe vary from household to household, but in addition to chicken thighs (or tsumire) and vegetables, Iki's specialty Iki-dofu, which has a strong, sweet flavor, and somen noodles boiled to a firm consistency are also standard. To give the pot a rich flavor, Iki shochu, a specialty of Iki, is sometimes poured into the water used to fill the pot.

## Efforts for Preservation and Succession
Because it is not only delicious and nutritious, but also has the significance of passing on the local flavor to future generations of children, it is served as a school lunch menu item at schools throughout Nagasaki Prefecture.

## Ingredients
- Somen noodles: 1 bunch
- Chicken thigh meat: 200g
- ishu tofu: 
- Chinese cabbage: 
- burdock root: 
- garland chrysanthemum: 
- White Onion: 
- Konnyaku: 
- Chicken bones: 320g
- [For chicken giblets] water: 3 cups
- Iki shochu: 1.5 cups
- Sugar: 
- dark soy sauce: 5 tbsp.
- light soy sauce: 2 tsp.
- sake: 

## Recipe
1. 1. Cut burdock root into thin strips, remove the sardines, and fry chicken thighs cut into thick strips.
2. 2. Boil the chicken pieces in enough water to cover them. When it comes to a boil, put it in a colander and rinse it many times with water (not included in the quantity). Put water and shochu in a pot, add chicken guts, and simmer over low heat for 1 hour to make broth.
3. 3. Scoop up chicken broth and add chicken thighs.
4. 4. Boil the somen noodles until firm.
5. 5. Cut tofu and vegetables into bite-size pieces. Tear konnyaku into bite-sized pieces.
6. 6. Add sugar, dark soy sauce, light soy sauce and sake to 3.
7. 7. Add tofu, vegetables, and somen noodles, beginning with the hard-to-cook items first.

## Provider Information
provider : (public corporation)Nagasaki Dietetic Association

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