The amego fish is also a main ingredient in hirara-yaki, which is an offering unique to the Iya Valley. This meal is traditionally slow-cooked on a large stone with a fire beneath, but nowadays it is more common to have it prepared on a large iron griddle. To prepare, thick walls of miso paste (both red and white miso) are formed in a circle around the edges, and inside a collection of fish, potatoes, tofu, onions, and konnyaku are cooked in a sake based broth which steeps in the surrounding miso. While usually only (and rarely) prepared at festivals or special occasions, it is possible to find it on the menu in individual portions at some inns and hotels.