Honekajiri 骨かじり
| Prefecture | Kumamoto (熊本県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 骨かじり（ほねかじり） |
| Reading | Honekajiri |
| Home area | Top Shaping Area |
| Main ingredients | The flesh of a man or a pig. |
History and Origins
"Creeping" is a local dish called the Manjikichi Kubuki region, especially in the sub-soil area. A banquet is served mainly when crowds are gathered, but it is a gorgeous dish with bone and flesh on its hands. Cooking is done in a large pot with boned meat, such as the jaundice of a pig or the back of a pig or the spine or the pelvis, and boils thoroughly (as it were) from water for three hours. If, on the other hand, you have carefully licked the pot or fat, and you boil the meat until the meat is removed from the bones, you can only taste it with salt. It takes time, but it's simple, and the boiled meat is soft and bitter and delicious. They all enjoy breathing to the bone marrow, so the name "bonescrew" came into play. It began with a hunting dish, and the meat that was left in the bones after the chicken and pig were removed. You can also see how you can make a dish with soy sauce and soy sauce after boiling with water alone. Soy sauce with plenty of meat and bone extracts can also be used in such dishes as ramen and pot.
When It Is Eaten
The pork is often eaten during the hunting season, but the pork is built on local events, regardless of the season.
How It Is Eaten
Hold it with your hand, bite it, and eat meat around the bones. It's a perfect match for the pot.
Recipe
Ingredients
- 猪の骨 (もしくは豚), to taste
- water, to taste
- soy sauce, to taste
- salt, to taste
Method
- (Customer pig) The bones of the pig are made from water. I'll keep my ac and fat cool.
- When the meat becomes too thin from the bones, it will be seasoned with soy sauce and salt.
More About Honekajiri
A local dish from the Kumamoto Prefecture sub-cutaneous-cutaneous-sized region of Yuuki, Tagi-City, and Izumura-san. It's a cooked dish with boned meat from a wild deer or pig.
It takes time to taste meat with salt, such as chicken or pig ribs, spines, or pelvis, and boil it for hours, until the meat is ready to be removed from the bone. After having been boiled with water, it can be boiled with sauerkraut, peppers, and other flavored vegetables, such as peppers and peppers, or flavored with soy sauce and flavored with soy sauce. The soup with the extract from meat and bones can also be used for ramen or pot dishes.
When eating, eat meat and bones by hand. It is said that the name "bonescrew" is given because it breathes to the bone marrow and tastes it.
It's estimated that the wild deer hunt was the source of the hunter's cooking using the meat from the bones after the warthog was removed.
When using wild animals, they are often eaten during the game of the wild deer, but when using pork, they are set up for regional activities regardless of the season.
At Yuyubu City's Yuyu hot spring, Yukari Yuukii has provided a menu with an oven with bonecutter. This new menu is a joint development with students from the University of Kumamoto City.
Text adapted and translated from the Japanese Wikipedia article 骨かじり by its contributors, licensed CC BY-SA 4.0.
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.