🍱 Kaiyaki miso

Around Tsugaru Bay, which has long been known as a scallop production area, people have been eating "shellfish miso" since the Edo period (1603-1868). It was a simple fisherman's dish, in which sardine or mackerel fillets and homemade miso were grilled on top, using a large shell (about 20 cm in diameter) as a pot. Later, when eggs became available to the common people, beaten eggs were poured into the shell and the whole thing was tossed together, but at that time, it was a special flavor that only the sick and expectant mothers could enjoy for nutritional purposes. Osamu Dazai, a native of Tsugaru, wrote about his admiration for "shellfish miso" in his book "Tsugaru.