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Pond smelt kanroni ｜ Our Regional Cuisines

  • Kanagawa Prefecture

    Pond smelt kanroni

Pond smelt kanroni

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  • Main lore areas

    Hakone

  • Main ingredients used

    Pond smelt

  • History/origin/related events

    In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge of Kanagawa Prefecture are flame-grilled without oil or seasonings and slowly stewed, and starch syrup is used to make it glossy. It has a strong sweet and spicy flavor, and since moisture has evaporated, it can be stored for a long time, making it a handy preserved food.
    Lake Ashi is a caldera lake with an altitude of 724 meters, created by the volcanic activity of the Hakone volcano. Known as a scenic spot to view Mt. Fuji upside down, it has also prospered in the fishing industry since ancient times. In 1918, pond smelt eggs were transplanted from Lake Kasumigaura in Ibaraki Prefecture, and pond smelt fishing began. Since then, they have continued to be bred for more than 100 years. The smelt raised in the clear water of Lake Ashi has a reputation for its deliciousness and is popular not only with locals but also with tourists as a specialty product of Hakone.
    On October 1st of every year, the ban on net fishing for smelt is lifted at Lake Ashi. On this day local fishermen set sail all at once, and the first catch of the day is presented to the Imperial Household Agency after praying at Hakone Shrine.
    Pond smelt can be cooked in a variety of ways, such as fried or marinated in nanban, but in particular, kanroni is a dish that has been popular in this region for a long time and is a standard dish on New Year's dinner tables.

  • Opportunities and times of eating habits

    Although pond smelt is often thought to be a winter fish, it can be caught in Lake Ashi from around August, reaching its peak around November (the fishing season is closed from mid-December to February). During the fishing season, various smelt dishes, including kanroni, are served at local inns and restaurants.

  • How to eat

    Arrange the flame-grilled pond smelt in a pot, add bancha, and simmer over low heat for a day. Add seasonings such as soy sauce, sugar, and mirin, and simmer for another day. Finally, add starch syrup for gloss.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Pond smelt is the “town fish” of Hakone. It has also been selected as one of “Kanagawa's Top 100 Specialties” cultivated by Kanagawa's traditions and climate and is used as a tourism resource. Every year, around the time when fishing is prohibited, a large-scale cleaning of the bottom of Lake Ashi is carried out to protect the environment.
    In February, “the Pond Smelt Festival“ is held around Lake Ashinoko in conjunction with the Setsubun Festival at Hakone Shrine, and dishes made with locally caught pond smelt are served.

RECIPE

Ingredients (4-5 servings Adjust portions to taste)

  • An appropriate amount of pond smelt (fresh fish)
  • soy sauce 180-240cc
  • An appropriate amount of sake
  • mirin 60-100cc
  • soft brown sugar 300-350g
  • An appropriate amount of the seasonings of your choice
  • starch syrup 80-100g
  • An appropriate amount of bancha

How to cook

  • 1. Grill the well-washed pond smelt over fire, line the bottom of the pot with them, cover with a drop lid, and add bancha. Simmer over low heat for about one full day.

  • 2. Add soy sauce, brown sugar, sake, mirin, and seasonings, and simmer for another day. Finally, add starch syrup for gloss.

  • 3. After cooling well, take them out of the pan while taking care not to lose their shape.

provider : Recipe provider name: Lake Ashi Fisheries Cooperative Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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