秋田県·郷土料理
Ishiyaki-nabe (Stone-grilled Pot)
The Ishiyaki-nabe passed down in the Oga Peninsula is a hearty local cuisine born from the lives of fishermen. It originally began with fishermen placing their catch, seaweed, green onions, and other ingredients into a tub, then tossing in small stones heated red-hot in a ship's brazier to bring everything to a sudden boil. The 'Kinseki' (golden stone) used for this pot is a special type of stone that has no internal gaps, making it resistant to cracking even when heated to a glowing red. The moment the heated stone is added, the liquid sizzles and boils vigorously, releasing an immediate aroma of the sea. Over time, it was refined as a hospitality dish in hot spring inns and became a local specialty. It is a bowl where the savory umami of seafood is concentrated in a miso-based broth—a pride of Oga that can be enjoyed with your eyes, ears, and taste buds.
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