岡山県·特産品
Dried Meat (Hoshiniku)
If you come to Tsuyama, 'Hoshiniku' is a local soul food you must try at least once. It is a simple preserved food made by rubbing salt into thinly sliced or chunky beef and drying it over several days. The more you chew, the more the savory umami spreads through your mouth. In fact, Tsuyama is a town with a rare history of meat consumption in Japan. Even during the long period when the consumption of beef and horse meat was prohibited following the ban in 675, Tsuyama allowed 'Yojo-gui' (medicinal eating), where meat was consumed for health purposes. It is said that the meat culture from the ancient era, when cattle markets were held, gave birth to dried meat as a preserved food. When lightly toasted, its fragrant aroma rises, making it the perfect accompaniment to alcohol. This is a dish that allows you to experience Tsuyama's long culinary history in a single bite.
Record it after reading
