Ohira (Iwakuni Chicken and Root Vegetable Stew)
Ohira (Iwakuni Chicken and Root Vegetable Stew)
Ohira is a local dish of the Iwakuni area of Yamaguchi Prefecture, in which chicken and root vegetables such as satoimo (taro) and lotus root are simmered in plenty of broth. A large, flat lacquered bowl with a lid is called an 'ohira,' and the dish takes its name from being served in one. It is served at gatherings of many people, such as weddings, funerals and other ceremonial occasions, and the bowl used then is said to sometimes reach about 50 cm in diameter. The ingredients vary, including chicken, taro, lotus root, shiitake mushrooms, burdock root, konnyaku and koya-dofu (freeze-dried tofu), and the local specialty Iwakuni lotus root is indispensable. Although it is a simmered dish, it has plenty of lightly seasoned broth, so it is often eaten together with the broth. In the Iwakuni area, it is regarded as a celebratory dish alongside 'Iwakuni-zushi,' a lavish pressed sushi. Today it is made at home and also served at restaurants, and it sometimes appears in school lunches.
Origin
According to the Ministry of Agriculture, Forestry and Fisheries, Ohira is one of the representative dishes of the Iwakuni area. Because it is brought to the table in a large, flat lacquered bowl with a lid called an 'ohira,' the dish itself came to be called by that name. No record could be confirmed showing when it began to be made, but it has been handed down as a dish for special occasions (hare no hi) when many people gather.
History
When large numbers of people gathered for weddings, funerals and other ceremonial occasions, there was a custom of serving it in an ohira bowl as large as about 50 cm in diameter and dividing it onto small plates for everyone. In the Iwakuni area, it has been considered a dish indispensable for celebrations, alongside Iwakuni-zushi, a lavish pressed sushi. Iwakuni lotus root, used as an ingredient, is regarded as a good-luck food because its holes are said to give 'a clear view ahead,' and it is described as an indispensable ingredient for both Iwakuni-zushi and Ohira.
Features
Chicken is stir-fried in oil, then taro, lotus root, carrot, dried shiitake mushrooms, konnyaku, atsuage (thick deep-fried tofu) and other ingredients are added and stir-fried further. Water or dashi is added until it just covers the ingredients, and they are simmered until tender while the scum is skimmed off, then seasoned with sugar, mirin, sake and soy sauce. The vegetables are mainly seasonal root vegetables, and the broth's flavor comes mainly from the chicken and vegetables. Ingredients vary from household to household; some, for example, add koya-dofu at the end.
Main Ingredients
Food Culture
Besides being made at home, it is also served at restaurants and is sometimes included in school lunches as a menu item that passes on the local taste. Around the Kintai Bridge (Kintaikyo), there are restaurants that serve Ohira on a meal tray together with Iwakuni-zushi, so visitors can taste it too.
Famous Shops
半月庵
山口県岩国市岩国1-17-27
A ryotei ryokan (traditional restaurant and inn) near the Kintai Bridge, said to have been founded in 1869 (Meiji 2). Its lunchtime 'Hangetsu Gozen' (半月御膳) is introduced in reviews as a set meal that lets you enjoy Iwakuni-zushi and Ohira together. The price is in the 2,000-yen range; lunch is served from 11:00 to 14:00, and it is said to be closed on Tuesdays.
FAQ
Q. Is Ohira a simmered dish or a soup?
A. The Ministry of Agriculture, Forestry and Fisheries describes it as 'a simmered dish with plenty of broth,' and because it is lightly seasoned, it is often eaten together with the broth. In restaurant reviews, it is sometimes described as a soup full of ingredients, like a clear soup made with chicken stock. The amount of broth and the seasoning seem to vary by household and restaurant.