Glossary H
Heshikozuke refers to pickled fish from the Fukui Prefecture of Japan. It is a Kansai cuisine made of pickled mackerel, sardine, codfish, blowfish, etc., which are caught abundantly in spring. People make heshikozuke by pickling these fish under stone with salt and rice bran. It produces an attractive aroma when baked, and has traditionally been loved as a featured food for late autumn, new year, and spring festivals in the Wakasa area.
Heukdwaeji refers to Jeju black pork. Jeju native black pork is a typical Jeju specialty. The pigs are black-haired and resistant to disease and having been reared here for generations, are an essential part of the traditional culture. The meat of Heukdwaeji is a favorite for making Korean barbecue.
Heukdwaeji is declared as one of the seven (7) wonders of the jeju kitchen for 2014; one of the 7 delectable foods from Jeju after surveys were conducted with both tourists and Korean citizens.
Hibachi refers to a small, portable grill that has its origins in Japan, inspired by its shichirin.
As a grill, a hibachi is small, portable, open style made by placing a sturdy grill over a container which may be oval, square, or rectangular. The container is used to hold charcoal for cooking, just like the bowl of a full sized grill.
Hidegtál is the Hungarian word for "cold cuts platter" and refers to refers to a plate or tray of cold cuts, sliced cheeses and vegetables arranged in an appetizing manner. The vegetables are usually used for decoration purposes, too.
Hidegtál is often served at large gatherings as an appetizer.
The word Hidegtál literally means "cold dish" and is pronounced as "hee-deg-tuhl".