🍲 Honekajiri (Simmered Bone-in meat)

"Honekajiri" is a local dish from the Hitoyoshi and Kuma area in Kumamoto prefecture, particularly in the Oku-Kuma (including Kami-Kuma/Yunomae Town, Taragi Town, and Mizukami Village). It is a hearty dish where people gather in large numbers, often served at banquets. The dish is savored by hand, allowing diners to take big, satisfying bites directly from the bone. The cooking method is as follows: Place bone-in meat such as ribs, back, and pelvic bones of wild boar or pork in a large pot, and simmer slowly in water for about three hours (time may vary depending on the heat and size). Throughout the simmering process, skim off any scum and excess fat. Once the meat is tender enough to easily come off the bone, it is simply seasoned with salt. Though it takes time, the process is simple. The simmered meat becomes incredibly tender, juicy, and packed with flavor, offering a delightful dining experience. The name "Honekajiri" comes from the tradition of savoring every bit of meat, even down to the marrow inside the bones. It is said to have originated from the cuisine of hunters during wild boar hunting expeditions. After butchering and processing the wild boar or pork, the leftover meat on the bones was used to create this dish. In addition to simmering in water alone, there are various methods to enhance the flavor of "Honekajiri". After boiling in water, some include adding "Kombu" (=kelp), aromatic vegetables like ginger, infusing fragrance with "Kuma Shochu" (a local distilled spirit), or seasoning with soy sauce or miso. The broth, rich with the essence from the meat and bones, can also be used in dishes such as ramen or hot pot.