島根県·郷土料理
Oda no Hekayaki
As the iron pot bubbles, the steam from the sweet and savory warishita rises softly. What is tossed into it is not meat, but roughly chopped seafood—this is 'Hekayaki,' a seafood sukiyaki passed down in Oda, overlooking the Sea of Japan. 'Heka' refers to a flat iron pot. Seasonal fish such as tilefish, flounder, and rosy seabass are boldly chopped into chunks and simmered sukiyaki-style. In Oda, the tradition of 'ichinichi-ryo' (daily fishing), where fish are caught in the morning and landed in the evening, is deeply rooted, meaning the seafood in the heka is also freshly caught that very day. The flesh of the fish, having absorbed the sweet and savory broth, becomes plump and tender, while the umami permeates the vegetables and tofu as well. Gathering around to eat this single pot warms you to your very core. It is a luxurious simmered dish unique to this seaside town.
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