Aomori Kaiyaki Miso Cooked in a Scallop Shell
Kaiyaki miso is an Aomori dish in which miso broth, seafood or tofu, and beaten egg are cooked in a large scallop shell used as a small pan. The modern dish is simmered and egg-bound rather...
At a glance
| Name | Aomori Kaiyaki Miso Cooked in a Scallop Shell (Kaiyaki Miso) |
|---|---|
| Prefecture | Aomori |
| Region | Hokkaido & Tohoku |
| Type | Miso-and-egg hot pot cooked in a large scallop shell |
What is it?
Kaiyaki miso is an Aomori dish in which miso broth, seafood or tofu, and beaten egg are cooked in a large scallop shell used as a small pan. The modern dish is simmered and egg-bound rather than simply miso spread on a shell and grilled.
History and local context
It is associated especially with the coast of Tsugaru Bay and is also called kayaki miso. Older accounts describe fishermen cooking fish and miso in naturally large shells; scallop meat is common today but is not the only possible filling.
How to enjoy it
Spoon up the egg and filling while hot, taking care not to touch the heated shell. At home, use a small pan unless a food-safe, intact shell explicitly rated for direct heat is available.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Aomori Kaiyaki Miso Cooked in a Scallop Shell from?
It is associated with Aomori, in the Hokkaido & Tohoku region of Japan.
What kind of food is Aomori Kaiyaki Miso Cooked in a Scallop Shell?
This guide classifies it as miso-and-egg hot pot cooked in a large scallop shell. See the overview for its defining ingredients and texture.
Can I order Aomori Kaiyaki Miso Cooked in a Scallop Shell online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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