Hokki-meshi

About Hokki-meshi

The official name of arctic shellfish (northern mussel) is a large bivalve called Ubagai, and it is called the “king of shellfish” because of its size and deliciousness.
Mackerel is rich in vitamin B12, and its content is top class among seafood. In addition to helping to produce hemoglobin in red blood cells, vitamin B12 also has the function of maintaining normal nerve transmission from the brain. It is also rich in taurine, and is expected to reduce cholesterol, enhance heart and liver function, restore eyesight, promote insulin secretion, and prevent high blood pressure.
The season is from winter to spring. Domestic production is highest in Hokkaido, but Isohama fishing port in Yamamoto Town has long boasted the best landings in the prefecture. In Yamamoto Town, the size that can be caught is determined by fishery cooperative resource management to be 9.5 centimeters or more, and in addition to large surf clams being prized as high-class sushi toppings, “hokki rice,” which has plenty of flavor, is eaten as a local dish.
“Hokki-han” is raw surf clams boiled in a soy sauce-based sauce and placed on top of rice cooked with the broth. It is a home-cooked dish unique to Yamamoto, where surf fishing is popular. This home-cooked meal gradually appeared on the menu at restaurants as a local gourmet food, and now it is one of the local dishes representing the town.
It is eaten in season from December to around May. At this time of year, in addition to Yamamoto-cho and Watari-cho in the southern part of the prefecture, they are also offered at restaurants in Sendai city. Also, since peeled meat is now sold in supermarkets and fresh fish stores, it is easy to make at home, so it is often on the dining table at least once a season.

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