Mr. Yamaguchi KuniOsamu
"It seems became correct it" Shatosu ". Pronunciation of" Hatoshi "is" Hatoshi "," Hatoshi "to be easy to say but to Japanese."
Yamaguchi KuniOsamu's "mountain complaint" shopkeeper, who was talking about the interesting history and story of the Nagasaki "Hatoshi".
I think It is the cooking of the Chinese reportedly Meiji era from the late Tokugawa period, it came to be eaten widely in Nagasaki. Because is what was transmitted from China "" Hatoshi ", spices China but also had been used at first, but it There is the taste of the Japanese facing more and more, but I was turned to "Hatoshi of Japan." It is the cooking that you can not make that there is no bread "Hatoshi." bread is transmitted to Japan in the Azuchi-Momoyama period, but in Nagasaki for foreigners who are in Dejima also seems there was a bakery only 1 restaurants. "mountain complaint" is now selling and prepared foods at the store that my grandfather started 1921 in (1921) were. I was also "Hatoshi" in it. Because is a toast, "Toshi" means the shrimp, in the sense that "shrimp toast" for example, shrimp's contains "Ha" and "Hatoshi" There is the original figure, but my grandfather have made, I also had to eat at that time I was what was using the meat, not the shrimp. shrimp might be was a luxury at that time. in bread To give in Mr., in Nagasaki It 's "Hatoshi" What (laughs). "
It came to be eaten at home in general and "But Hatoshi", it seems there was a time when it is not seen much in other than those issued to such Shippoku food restaurant.
More've arranged the "Hatoshi" "At one time the" hydrangea fried "has come to be eat well, and I've lost my gradually the" Hatoshi. "Is there a time when it was what?" 'S "Hatoshi to just people and I thought I. So, we must revive. It is a cuisine of Nagasaki, and "Hatoshi" Do not not left as a cook in Nagasaki. in a variety of places "to" Hatoshi ", bread and minced shrimp In food fried in san, we have been saying that there "is one of the Shippoku cuisine of Nagasaki."
I went To spread gradually to "Hatoshi" branch from 2004 to Nagasaki Lantern Festival, which began in 1993, there is also such effort. Now, even in non-Shippoku cuisine, it came to be widely sold Chinese Ryori-ya, Kamaboko-ya, delicatessen shop, or tavern.
Currently, it is made with "mountain complaint" and "Hatoshi" thing using the main shrimp that have been introduced from China in three shrimp, Ebichizu, of minced meat. Surimi-based sandwich bread's shrimp course.
To create a surimi smoked shrimp smallish, and mix Put chopped onion and chopped shrimp slightly bigger there
"Shrimp I use two types of shrimp of larger shrimp and small. Shrimp smallish you to surimi Trituration completely. Shrimp slightly bigger leave the chunk to leave the texture was angrily. Prawn After you have seasoned with salt or sugar of two types of surimi, in addition to the shrimp and chunks of chopped onion and mix. "
I cut in a state of connecting the lower pan
It's sandwich bread to the ground meat was finished, but the "mountain complaint" "Hatoshi" is not a sandwich bread surimi to two.
After dropping the ear of "bread and cut to a thickness of about 8mm first, but it is not completely separated. Means that is not in the form to make a cut in that stuff surimi.
I pack a surimi bread
and I'm a form from which it has been introduced from China. To make better sandwich bread two pieces of it, but is a good efficiency (laughs). This way of cutting is not possible in a machine is the manual labor. You are working in silence. From it, bread that is used for "Hatoshi" does not seem to fit the high-grade bread such as fresh cream such as butter is on a lot. In order to bring out the taste of shrimp, bread usually simple is good. You may have some properties as heat shrink is applied to shrimp, and I do not go unless packed tightly all the way. "
Steaming side by side in bamboo steamer
After you across the surimi bread, are arranged in the bamboo steamer, frying and steaming from. It is a way to boiling water at Hagama, that put a steamer on it.
Shrimp is a beautiful pink and raised steamed
I have been using for a long time is "Hagama, and It is the old fashioned way. Were steamed for about 15 minutes, I'll give slowly at lower temperatures.
I put the oil
Oil, is using those blended rapeseed oil, corn oil, and coconut oil to fry nicely.We will fry about 2 minutes by one side at about 165 degrees.
Fry until golden brown on both sides
After removal from the oil, it's off the oil so as to squeeze lightly across with tongs, it is an art to be crisply. In out, can be ordered what and frozen steamed.It's get fried is allowed to thaw at home, but with a tongue to the gift items. It is dangerous because if you or drop the pan and shake across with chopsticks. "
The tip of the tongue rubber non-slip. It's jealousy of Yamaguchi.
It becomes the texture that I did with Kalari and more by squeezing lightly oil with tongs at the end
Part of the bread crunchy crispy fried the "Hatoshi". Sweetness of shrimp tinged with beautiful pink also stand out.
And I'm using the shrimp such that the pink when it is finished ". Shrimp, outside because it is bread, the texture is different a little strange while. There also like cooking, but it is kind of fried shrimp like I think. it'll be also a side dish of rice because it is fried shrimp sense. it is also a snack, and I will also be the knob.'s delicious as is, but as a way of eating that has changed little, and eat it with mayonnaise and ponzu sauce It is also delicious. "
Fried in the over-the-counter "Hatoshi" has also been arranged, but it is also possible to buy a freshly-fried If you wait about 10 minutes.
Fried is it because it is delicious too ". It away - warmed in a frying pan or toaster oven, you will be asked to eat as fresh and cold once" Hatoshi. "However, to use a microwave oven and is strictly prohibited. oil is oozing, the surface becomes Funyari, I will become a thing that different from the "Hatoshi" ".
Yamaguchi that the PR "Hatoshi" to participate in such as product exhibition across the country. I wonder if there is a thing to be felt in that?
And and. I will sell well in Kyushu still ", I or there is also the city of other things similar to" Hatoshi "." Bread roll ", there is also a thing called" Ebipan "in the Osaka to Hokkaido The I. It might be that connected somewhere as "Hatoshi." the other day, if there is a call from a television station in Toyama, Uozu fishery cooperative is, saying "I made ​​that Uozu Hatoshi, a new Hatoshi!" both It is nice to Kudasaru think people of various city of (laughs). Japan is me eating "Hatoshi" I'll have us, and let us come and I know that of Nagasaki. food culture of Nagasaki through Hatoshi I think you should tell Rarere. I want to continue to do as much cook Nagasaki ".
Have been introduced from China is "Hatoshi", original's taking hold across the country as a "taste of Nagasaki".
"Once I have ever asked that of" Hatoshi "towards Chinatown, but now, you can not remain only as home cooking in China, I do not like out in the places to eat and drink." Hatoshi in Nagasaki at that time, was open to overseas, accept the cuisine culture of other countries, I arranged "is also a" taste of Nagasaki. "that you use the bread, the" Hatoshi "" a rare thing ... time to fry I think and. I would have been cooking like lump of ", it was a cooking state-of-the-art at the same time as the unusual. I do not know where it real? Would not it have been eaten Sakamoto Ryoma neophilia but ( laughs). "
I use shrimp and smallish grinding, the two types of shrimp slightly bigger that chunk. Material to use for the other's just bread onion, and seasoning
With minced shrimp smallish, and seasoned salt, or sugar, and kneaded with the addition of chopped onion and chopped shrimp, is packed into bread
Were steamed in bamboo steamer, frying slowly in oil at about 165 degrees which blended such as rapeseed oil. The trick is to squeeze the oil across tongs at the end
The surimi to use only shrimp and "Hatoshi"
Catering shop 1921 of (1921) founded. I have manufactured and sold Shippoku cuisine (one person 5,000 yen - Query required), Orizume, lunch, and prepared foods. "Nagasaki Hatoshi tradition" in the (shrimp), use the shrimp to shrimp and chopped to make surimi, you have to cherish the texture and sweetness. Also possible to get a fried over the counter if I ask. Some other, Ebichizu, also minced meat in Hatoshi.
300 yen "Nagasaki tradition Hatoshi" (shrimp) 1 pc. Pink shrimp visible on the side is beautiful when you turn off
Map
Mountain complaint
| Address |
Nagasaki Man-sai cho 10-12 Yamaguchi Building first floor |
| Phone |
095-822-1384 |
| Business |
9:30 to 17:30 |
| Regular holiday |
Sunday |
| Card |
Yes |
| Parking |
None |
| URL |
http://www.hatoshi.com |
North Gate
Champon and Sara Udon
Shinkee Takuya
I drop the head of the shrimp, remove the shell
Cut into coarse by tapping with a kitchen knife the only shrimp
I make a fish paste
Knead to put the egg white
And mix to put only shrimp, onion
And dusted with potato starch on the surface of the pan and place the surimi
The sandwich bread in the flat with a spatula surimi
I want to clean the side
The cook minced steamed
I'll give the surface until golden brown
Shop delicious fish that appeared to the "people of the world of suffering"
The hotel is located in a corner of downtown Doza-machi
Mr. Yamamoto Kiyomi
After a pretreatment, to shrimp (right) chunk
To bowl shrimp that was chopped is entered, put the thing which smoked a fish paste and shrimp, and mix to put to the combined egg white yam and further
Mix further Sprinkle green onions
Is placed in the surimi bread, I repeat bread
Put a lap in the clean side
After steamed, cut someone's ear off
Fry were placed into the oil
I'll give the surface until golden brown
Cut the Agattara
(Contents have become gratin in one force) hydrangea fried
Nagasaki cuisine restaurant that follows from the Edo era
Can be eaten as a dish Shippoku cuisine "Hatoshi"
Beppu's Kannawa District 鉄輪
