Utsubo (moray eel) cuisine/utsubo tsukudani ｜ Our Regional Cuisines

Wakayama Prefecture

Utsubo (moray eel) cuisine/utsubo tsukudani

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utsubo tsukudani

Main lore areas

Southern Wakayama Prefecture
Main ingredients used

Utsubo, soy sauce, sugar, etc.

History/origin/related events

Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable temperament as well as sharp upper and lower teeth. The fierce-looking utsubo only consumed in several regions, including the southern region of Wakayama Prefecture. There are about 200 recognized species of utsubo, most of which are 1-1.5 meters long and weigh 1-5 kilograms. Utsubo are in season from November to March, but those caught during the cold season are more delicious because they are fatty and do not smell as much. The flesh of utsubo is white, translucent, and elastic, with a light flavor. In addition to being rich in protein, calcium, and iron, the gelatin between the flesh and skin is rich in collagen.
In Wakayama Prefecture, utsubo are often dried before being eaten, and the sight of large quantities of cut open utsubo being dried is common during the fall and winter fishing seasons in the southern part of the prefecture. Utsubo tsukudani, made by frying dried utsubo and boiling it in soy sauce, is a particular regional specialty. In addition to tsukudani, utsubo is also used in hot pots, sashimi, seared utsubo dishes, fried dishes, etc. Its white flesh, which does not have a strong flavor, goes well with all kinds of dishes and can be eaten in various ways, making it a favorite delicacy in the fall and winter since ancient times.
Opportunities and times of eating habits

Utsubo is in season from fall to winter and is eaten during the cold season. In addition to utsubo tsukudani, utsubo sashimi, and fried utsubo, processed utsubo is also sold, making them easy to eat. Processed fried utsubo is also a popular gift as it goes well with alcohol.
How to eat

For tsukudani, combine soy sauce, sugar, and mirin with water to make a sauce and simmer until thickened. Once done, quickly combine the crispy fried utsubo with the sauce.
Efforts for Preservation and Succession

Utsubo have many bones that are difficult to remove, so they are rarely cooked at home. Seared utsubo and utsubo tsukudani are widely available as they are sold at supermarkets and served at restaurants.

RECIPE

Ingredients (1 plate of moray eel tsukudani)

Dried moray eel 1
Frying oil As needed
Sauce ratio: 2 parts sugar, 1 part soy sauce, 1／3 part mirin, 1 part water (adjust amount to taste)

How to cook

1. Heat the oil at medium heat and deep fry the moray eel until golden brown. (The utsubo will taste bitter if fried for too long and raw if fried for not long enough)
2. Combine the ingredients for the sauce, heat and simmer until thickened, and quickly add the sauce to the utsubo in 1.
3. The bottom part of the cut and dried utsubo contains many bones. Pound it with a hammer and cut into 2.5cm x 1cm strips.

provider : Recipe provided by: “Nishimuro Regional Specialties and Flavors” (Nishimuro Region Livelihood Improvement Friendship Association (now Nishimuro Region Livelihood Research Group Liaison Council))

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

Utsubo (moray eel) cuisine/utsubo tsukudani ｜ Our Regional Cuisines

Wakayama Prefecture