Karakaini (simmered dried stingray fin) ｜ Our Regional Cuisines

Yamagata Prefecture

Karakaini (simmered dried stingray fin)

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Image source: Hiroko Saito, Yamagata Prefectural Yonezawa Nutrition University
Image source: Hiroko Saito, Yamagata Prefectural Yonezawa Nutrition University

Main lore areas

Entire prefecture
Main ingredients used

Karakai (dried stingray fin), soy sauce, sugar, mirin, sake

History/origin/related events

"Karakai" is a dry food made by drying the cartilage of kasube (stingray) fins that are caught in Hokkaido. In the past, the fish eaten in inland areas far from the sea were dried fish such as Shiobiki-zake (salted salmon), Bodara (dried cod), and Karakai. It was originally introduced from Hokkaido and called "Karage" from the expression "Juppahitokarage" (to make sweeping generalizations), but it took root in Yamagata and the name was changed to "Karakai." The name "Karage" still remains in the Shonai region.
In inland areas, it is valued as a special dish served during celebrations and festivals.
Opportunities and times of eating habits

It is a traditional festive food important enough to be served alongside "Sekihan" (red bean rice) during special occasions such as New Year's, Obon, and other festivals. Some households also serve it as a snack with tea because it keeps for a long time and is delicious even when cold.
How to eat

"Karakai" is slowly rehydrated in water for 2 to 3 days, then thoroughly simmered until the bones soften, resulting in a tender, jiggly collagen and crunchy cartilage texture. The broth contains a lot of gelatin, so when it is cooled down, it creates a "Nikogori" (jellied broth) that goes well with rice.
"Karakai" should be rehydrated while it is in a large piece so the umami gets sealed in and creates a better flavor. However, it can be difficult to reconstitute large fish at home, so at the end of the year fishmongers often reconstitute the fish themselves, then pack them so they are ready to simmer (see related image).
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
It takes a long time to cook and is rarely made at home these days, so "Karakaini" is now sold at supermarkets and other shops.

RECIPE

Ingredients (2 servings)

Karakai (dried stingray fin) 200g
Sake 50g
Mirin 1 tablespoon
Soy Sauce 2 tablespoons
Sugar 2 tablespoons

How to cook

1. Cut the Karakai into bite-sized pieces and rehydrate in water overnight.
2. Replace the water until it's just covered and simmer until it becomes soft.
3. Add the seasonings, cover with a drop lid, and simmer until the flavors are thoroughly absorbed. If you re-boil after it has cooled down, the flavor will become even more concentrated and delicious.

provider : Recipe provided by: "Yamagata Regional Cuisine Exploration" (Edited by: Yamagata Prefecture Green Tourism Promotion Council, Supervision: Hisako Furuta)

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

Karakaini (simmered dried stingray fin) ｜ Our Regional Cuisines

Yamagata Prefecture