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Sanriku Coast specialty Hoya
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Taneichi fisheries cooperative association
131-1, Dai-22-chiwari, Taneichi, Hirono-cho, Kunohe-gun, Iwate, Japan

Ma-Hoya belongs to the phylum Protochordata, Caudata, Hoya, and suborder Murali.

Hoya is widely distributed from Hokkaido to Kyushu, but it is especially common in the Tohoku region and Hokkaido. . Miyagi is by far the largest producer, but we are focusing on Iwate's Hoya as a natural product.

Hoya


Hoya, a Sanriku specialty, is a marine delicacy that is loved by those who love it and absolutely hated by those who don't. People in the Tohoku region are familiar with it, but people in the rest of the country don't know about it. People from the Tohoku region are familiar with it, but people from other parts of Japan don't know much about it. If you're from Tokyo, you might ask someone from Tokyo if they've ever had it. When I asked him if he had any, he said, "Yes, but it was very bad." "Hoya is all about freshness," he said, "and it doesn't last long. One of my favorite things about local Hoya is that I try to persuade them to eat it. However, my wife, who recommends it every year, still says that she never wants to eat it.

Hoya is an excellent nutritional food, just like oysters, and contains the strongest antioxidant mineral "Hoya" that prevents the formation of active oxygen. It is one of the few foods that contain "selenium", and Hoya is said to be sweetest from spring to summer, in August. A local fisherman told me. They said the glycogen content is much higher than Hoya in winter.


The taste of Hoya is unique and hard to describe in words. In the mouth, it creates an indescribable chord, a mixture of sea aroma and bitterness. It's really (to me) delicious. Every year, when it's in season, I can't help but eat it, and it's a snack with alcohol. But I don't eat that many of them... I usually eat them with a little bit of soy sauce and some condiments. (Hmmm, it's hard to sell just a little bit).

The Hoya I ate recently at a ryokan in the Tohoku region of Japan was somehow elegantly made, with a mild smell... It was a good idea. It might be frustrating for the connoisseurs, but it seems to be good for the average traveler!

Afterword)
When I was a child, I couldn't eat "Hoya" and "butterbur sprout miso" because they were so bad. But after I became an adult, I came to like them. If I hadn't had that experience, I don't think I would have liked them as much as I do now.

Memo)
Recently, I was watching TV and I found out that the smell of Hoya is due to its feces. I found out that if you remove the black parts of the Hoya poo, it becomes tasty. To get rid of the odor, he said, you can make the hoya without food overnight after harvesting. Nowadays, some Hoya are being shipped in this way, and I hope that all of them will be able to do so soon. . 2018.04
©Japanese Famous Foods , Update:2020/07/12