Shigiyaki (Shigiyaki) - Shigiyaki

Japanese: しぎ焼(鴫焼) - しぎやき

Another name for eggplant miso dengaku. Its Edo name appears in the "Ryori Amime Chomi Sho" (1730) and other sources. Originally it was a dish of grilled snipe, but just as "kijiyaki" changed from grilled pheasant to tofu and then grilled fish fillets, it changed to an eggplant dish. The "Buke Chomi Koji" from the late Muromachi period includes a dish called "shigitsubo," in which the inside of a salted eggplant is hollowed out to form a pot, and sliced snipe meat is stuffed into it, covered with persimmon leaves, and roasted in sake. The pot is served with the snipe's beak stuck in the lid.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

ナスのみそ田楽の別称。江戸での呼称であったことが《料理網目調味抄》(1730)などに見える。もともとはシギそのものを焼いた料理であったが，きじ焼がキジの焼物から豆腐，さらには魚の切身の焼物へと変化したのと同様，ナスの料理へと変わったものである。室町後期の《武家調味故実》に〈しぎつぼ〉という料理があるが，これは塩漬にしたナスの内部をくりぬいて壺状にし，そこへシギの肉を切って詰め，カキの葉で蓋（ふた）をして，酒で煎（い）るというもので，シギのくちばしを蓋にさして供した。

出典　株式会社平凡社世界大百科事典第２版について　情報

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