🍱 Amego-no-Hirarayaki (BBQ Trout on hot stone)

Hirara-yaki is made by heating a flat stone and grilling fish and vegetables on it with miso. The name "Hirara-yaki" comes from the flat stone called "Hirara" in Japanese. It is one of the local dishes eaten in the Iya region of Miyoshi City, and was popular as an outdoor dish in the old days. A flat stone is placed on top of the kamado and heated to warm the stone like an iron plate, and then the ingredients are grilled on the stone. It is said to take several hours for the stone to warm up, during which time the people would go out to gather amego, the main ingredient in the dish, and other wild vegetables. In addition, the restaurant offers other ingredients unique to the region, such as "Ishi Tofu (rock tofu)," a specialty of the Iya region, and konjac(=yam cake). It is said to be a local dish that came naturally from the people who have lived in the Iya region for a long time.