Ehime Horaku-yaki
At a glance
| Name | Ehime Horaku-yaki (Horaku-yaki) |
|---|---|
| Prefecture | Ehime |
| Region | Shikoku |
| Type | Seafood steam-roasted in an earthenware pan |
What is it?
Horaku-yaki steam-roasts fish, shellfish and sometimes beans together in an unglazed earthenware horaku pan, concentrating their juices without heavy seasoning.
History and local context
Known around Imabari, the generous seafood dish reflects the Seto Inland Sea, the Kurushima Strait and local maritime stories associated with the Murakami seafarers.
How to enjoy it
Open and eat the seafood as soon as it is cooked, using citrus or salt sparingly; take care with hot shells and confirm that shellfish are fully opened.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Ehime Horaku-yaki from?
It is associated with Ehime, in the Shikoku region of Japan.
What kind of food is Ehime Horaku-yaki?
This guide classifies it as seafood steam-roasted in an earthenware pan. See the overview for its defining ingredients and texture.
Can I order Ehime Horaku-yaki online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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