Nigai (lit., "boiled shell") = steamed in soy sauce
Yummy!
Why would abalone be a local specialty of Yamanashi?
Even with no ocean here...
Long ago, in order to transport abalone from the coast to Yamanashi, they put soy-soaked abalone into barrels and carried them on horseback......but between the rocking and the horse's body heat, the flavor penetrated the meat nicely, so that's how it started.Maybe they're abalone born in trees?
