Iriyaki (いりやき)

Picture a family gathering on Tsushima, a remote island of Nagasaki Prefecture. A big pot simmers at the center of the table, full of chicken or fresh local fish, vegetables and tofu. In the past, the family might even kill one of its own chickens for the occasion. That pot is iriyaki (いりやき), a hot pot that has welcomed guests for generations. This guide explains what iriyaki is, why chicken and fish versions exist, and how locals finish the broth with noodles. It also covers the name, the island’s traditional native chicken and a recipe from Tsushima City. TOCWhat Is Iriyaki? Iriyaki is the traditional hot pot of Tsushima, an island in Nagasaki Prefecture. It is made with either chicken or locally caught fish, plus vegetables, tofu and konnyaku. Families have long served it to guests at celebrations and ceremonies. Finally, the flavorful leftover broth goes over somen noodles or local Taishu soba. Quick Facts: IriyakiJapanese nameいりやき (iriyaki)RegionTsushima City, Nagasaki PrefectureDish typeHot pot (nabe); Japan’s agriculture ministry calls it a yosenabeMain proteinChicken or local fish such as yellowtailTypical extrasNapa cabbage, burdock root, shiitake, tofu, konnyaku, leeksSea...