Ishiyaki Cuisiune

Long ago, the fishermen who operated wooden boats on the rocky coasts of Oga is said to have put their day’s catch, seaweed, and some green onions into a pail filled with water, then tossed in some red-hot rocks to boil and cook the contents to make a miso-based dish for their lunch. Though the cooking method was rather rough and crude, the flavorful dish made by the fishermen was arranged to create isoyaki, which eventually changed its name to the famous ishiyaki, in order for it to be experienced and enjoyed by tourists. This original dish is meant to be enjoyed with the eyes, the ears and the tongue, as the dish will steam and sizzle right before your eyes, courtesy of the hospitable people of Oga who wanted to please the tourists who visited. The rock, essential to ishiyaki cuisine, is called kanaishi (metallic rock) and is actually made of welded tuff, a type of volcanic rock. Kanaishi’s name comes from its density and durability that allows it to withstand extreme heat, making it glow bright red like metal (However, even the kanaishi is vulnerable to extreme and sudden temperature changes albeit its endurance to heat and is said to crack after 3 times on average). ※The rock belongs to the district and cannot be taken without permission.