長崎県·郷土料理
Iriyaki
This hot pot was always present at ceremonial occasions. This is Tsushima's 'Iriyaki.' Its name comes from the method of first sautéing (iriyaku) the local chicken or fish in camellia oil before simmering. It is a dish with a long history, said to share the same cooking method as the 'i-yaki' mentioned in the Heian-period 'Konjaku Monogataris.' Ingredients and seasonings vary from household to household—mountain homes use local chicken, while seaside homes use fish from the nearby sea. The flavor of the island is a slightly sweet broth made by combining soy sauce with sugar and mirin, simmered with plenty of shiitake mushrooms, burdock root, and konnyaku. The Tsushima way is to add somen or Tsushu-soba noodles to the broth once it has soaked up all the umami. It is a feast of the island that warms the heart when shared with family.
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