Englishbone gnawing
A brisk dish that is covered in boned meat with handzukami
bone gnawing introduction
The 'bone-kajiri' is a local dish in the Hitoyoshi and Kuma regions, especially in Okukuma (Kamikuma/Yunomae-machi, Taragi-cho, and Mizuki-mura).
For cooking, meat with bones such as boar and pork ribs, back and pelvis are placed in a large pan and simmer for about 3 hours (depending on fire power and size). On the way, carefully scoop and fat and simmer until the meat is removed from the bone, then simply season with salt. It takes time but simple, and the boiled meat is soft and juicy and has plenty of umami. Everyone got the name “bone gnawing” because they enjoy sucking up to the bone marrow. It is said that it was based on a hunter's dish from the boar and pig, and it began to use the remaining meat on the bone after dismantling the boar and pig. There are also ways to make it in Shimoyu, which is boiled only in water, followed by flavored vegetables such as kelp and ginger, scented with kuma shochu, or seasoned with soy sauce or miso. The soup with plenty of meat and bone extracts can also be used in dishes such as ramen and hot pot.
Boars are often eaten during hunting, but pork is made during local events regardless of the season.
Hold it in your hand and put it on and eat the meat around the bone. It is perfect for the knob of shochu.
For cooking, meat with bones such as boar and pork ribs, back and pelvis are placed in a large pan and simmer for about 3 hours (depending on fire power and size). On the way, carefully scoop and fat and simmer until the meat is removed from the bone, then simply season with salt. It takes time but simple, and the boiled meat is soft and juicy and has plenty of umami. Everyone got the name “bone gnawing” because they enjoy sucking up to the bone marrow. It is said that it was based on a hunter's dish from the boar and pig, and it began to use the remaining meat on the bone after dismantling the boar and pig. There are also ways to make it in Shimoyu, which is boiled only in water, followed by flavored vegetables such as kelp and ginger, scented with kuma shochu, or seasoned with soy sauce or miso. The soup with plenty of meat and bone extracts can also be used in dishes such as ramen and hot pot.
Boars are often eaten during hunting, but pork is made during local events regardless of the season.
Hold it in your hand and put it on and eat the meat around the bone. It is perfect for the knob of shochu.
