Hyo Hoshi


Traditional new year dish to wish for a good year

Hyo Hoshi

Hyo is another name of a native summer plant suberihiyu purslane. People of Yamagata lay out hyo harvested during summer in the sun so that the plant stores its vitamins. Hyo Hoshi, made by simmering hyo with uchimame crushed and dried soybeans, deep-fried tofu, fish sausage, and carrot, has been traditionally served across Yamagata to celebrate the new year, as it is considered to bring good luck to those who eat it.

Recipi of cuisin

for 4 persons

  • rehydrated hyo400g
  • deep-fried tofu2 pieces
  • uchimame1/4 cup
  • carrot50g
  • fish sausage1 piece
  • cooking oil2 tablespoons
  • soy sauce3 tablespoons
  • sake rice wine3 tablespoons
  • sugar2 tablespoons
  • salt1/3 tablespoon
  • dashi broth1 cup
Wash dried hyo, put it in a pan of water, bring it to boil, and leave it soaked overnight.
Change the soaking water a few times the following day.
Rid the oil of deep-fried tofu by pouring boiling water over it. Cut them into strips. Cut carrot into similar-sized strips.
Cut fish sausage in half lengthwise, and then into 5mm slices.
5. Cut the rehydrated hyo into 3-4cm strips.
Sauté all the ingredients, add dashi broth and all the seasonings, and simmer on a medium heat until the liquid is nearly all evaporated.

Information provided by : Yamagata cuisine recipe book Yamagata Kyodo Ryori Tanbo


Local cuisine