Hassun 八寸

History and Origins

"Oknit" is a stew made from a combination of mountain and sea prosperity eaten in areas high in Hiroshima Prefecture. There are theories that the name comes from the source of the wording board, that it has a diameter of about two and a half inches (24 cm) and that it uses "eight species of=" material. It's also called "I'm sorry." Once there was a custom of inviting fishmakers to their homes to prepare stings and so forth, when people gathered for the festival, New Year's, and legal ceremonies, and then boiling vegetables from their homes. It's made in any manner of a celebration, but it says, "In the celebration, make the type of tools odd and use the coloured ones. "In a funeral or a legal ceremony such as a funeral, even numbers of tools and use black vessels." "The animal things are not put in, they're used for fried or oiled" and so on. While Japanese food and squabbles have what is called "eight-legged," they are different from Hiroshima's" In table cooking, it is often referred to as "before-to-go" as "before-to-be-to-be-go." In the crystal dish, three dishes of animal and plant life, which are served as a key to drinking after a bite of the dish, are called "junk." There are also times when it is compared to the local dish "Sookfish" in the same area, but while "Singerfish" is an insulator that does not contain animal food and contains beans that your superiors like, the "eight" is boiled with fish and chicken and so on, and the beans are not. There's also a difference in the way vegetables are cut.

When It Is Eaten

We were behaved when people gathered at the annual funeral, such as festivals and New Year's, weddings and legal ceremonies. Now, there are no captors at home and fewer than New Year's celebrations are made in homes with elderly people, but they are made relatively well.

How It Is Eaten

I'm going to cut it down to a size that's easy to eat, such as chicken, water and water. After roasting it in a pot, we cook it with water, rice, wine, garlic, and sugar.

Recipe — Serves 4

Ingredients

• 200 g chicken thigh
• 3 dried shiitake mushrooms
• 30 g burdock root
• 100 g lotus root
• 50 g carrot
• 50 g konnyaku
• 50 g atsuage (thick fried tofu)
• 3 taro
• 8 snow peas
• 400 ml water
• Seasonings: 40 ml soy sauce
• Seasonings: 3 tbsp sake
• Seasonings: 2 tbsp sugar
• Seasonings: 3 tbsp mirin

Method

1. Cut the chicken to a small size, and do more than enough to drink. The dried will be turned back in water and cut into pieces. It's been cut into pieces. I'll cut the bladder open and expose it to the water. I'll cut the carrots. The resames cut to a small size and boil under the rice to get a bowl. When we cook, we use hot water to oil it and cut it into a small bite. I'll keep the rice in salt.
2. We heat the oil into the pan and roast one ingredients. Put water and flavors in and boil them in a fire first. When it is cooked, put it in a medium fire, and include the stew. I'm going to scatter the rice last.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.