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  7. Nametagarei no nitsuke(Boiled slime flounder)

Nametagarei no nitsuke(Boiled slime flounder) ｜ Our Regional Cuisines

  • Miyagi Prefecture

    Nametagarei no nitsuke(Boiled slime flounder)

Nametagarei no nitsuke(Boiled slime flounder)

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  • Nametagarei no nitsuke(Boiled slime flounder)
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    Image provider: Miyagi Diet Improvement Promoter Conference

  • Nametagarei no nitsuke(Boiled slime flounder)
    DOWNLOAD

    Image provider: Miyagi Diet Improvement Promoter Conference

  • Nametagarei no nitsuke(Boiled slime flounder)

    Image provider: Meeting to convey Miyagi's food

  • Main lore areas

    Sendai City

  • Main ingredients used

    Slime flounder

  • History/origin/related events

    The slime flounder is also known as “granny flounder” or “Indian flounder” in other regions. It is said that it came to be called “slime flounder” because it is very slimy. It is characterized by being larger than other flatfishes, and compared to the yellow striped flounder, which weighs around 300g per fish, the slime flounder grows to around 600g per fish during the winter period, almost double the size. A fish with thick and filling meat, it is said that it came to be served over the New Year because it is deemed to be auspicious for the prosperity of descendants due to its increased number of offspring in winter and also, because the eggs are golden in color, it is auspicious for business prosperity as well.
    The slime flounder is low-calorie and easy to digest, and it is effective for recovering physical strength when one’s stomach is in poor condition too. It can be said that it is the best fish to eat during the year-end and New Year holidays when we tend to eat too much and get tired.
    In fact, it is only recently that the slime flounder came to be eaten on New Year's Eve. From the Edo period to the prewar period, cod was the New Year's fish in Sendai. This can be observed in the letter written by Date Masamune, who was worried that cod would not be available in the castle town on New Year's Day, instructing his vassals to investigate the reason why cod caught by fishermen was not being shipped (refer to “History of Sendai City”), as well as a document from before World War II describing annual events in Sendai stating that cod soup is indispensable for the New Year (refer to Sendai Castle Town “Townspeople Retsuden”). Today, the custom of eating cod on New Year's Day is almost non-existent.

  • Opportunities and times of eating habits

    From New Year's Eve to New Year's Day, boiled slime flounder is eaten.

  • How to eat

    Many slime flounders have large bodies, so it is common to cut them into fillets and boil them. Wakame seaweed is added as a garnish. It is also sometimes garnished with finely chopped ginger.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Although there is no group working on preservation and handing it down to future generations, it is passed down from mother to daughter in each household.

RECIPE

Ingredients (for 4 people)

  • Slime flounder 4 slices
  • Raw seaweed 30g
  • spring onion 1
  • Ginger 30g
  • [Seasoning A] water 1 cup
  • [Seasoning A] sake 1／2 cup
  • [Seasoning A] sugar 1 tablespoon
  • [Seasoning A] mirin 3 tablespoons
  • [Seasoning A] soy sauce 3 tablespoons

How to cook

  • 1. [Preparation]
    Carefully remove the scales and slime from the flounder, cut off the head, remove the internal organs, and wash well with water. The slime flounder is large, so cut into round slices. Cut the ginger into thin slices.

  • 2. Put water, Seasoning A, and ginger in a pan, and when it boils, put the flounder fillets side by side so that they do not overlap.

  • 3. When you have finished putting everything in, scoop the broth over everything.

  • 4. Cover with a wet drop-lid and simmer over medium heat until the broth is reduced by half.

  • 5. Tilt the pan halfway through and scoop the broth over everything.

  • 6. Repeat this 2-3 times to add flavor and simmer.

  • 7. You can also simmer green onions cut into 3cm pieces and wakame seaweed in the leftover fish broth and add them to an appetizer.

provider : Recipe provided by: “Local Cuisine of Tohoku and Hokkaido”

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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