Moro no Nitsuke( Salmon Shark Stew) ｜ Our Regional Cuisines

Tochigi Prefecture

Moro no Nitsuke( Salmon Shark Stew)

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Image source: Regional Japanese Cuisine: Traditional Utsunomiya Food (by Yuuji Kashimura and Hisae Handa)

Main lore areas

Throughout Tochigi Prefecture
Main ingredients used

Moro (Salmon Shark)

History/origin/related events

The salmon shark or moro, as it is called in Tochigi, is caught off the coast of northern Ibaraki, Fukushima, and Miyagi. Made by simmering salmon shark in soy sauce and sugar to make it tender, Moro no Nitsuke is a home-cooked dish well-known in Tochigi.
Shark dishes were commonly consumed in inland areas far from the sea and were a valuable source of protein for the folks there. This is because shark meat was neither popular nor widely consumed by people near fishing ports where sharks were caught. Sharks store uric acid in their bodies, which disperses and turns into ammonia when they die, making them less prone to spoilage. This made sharks perfect for transporting to inland areas where fresh seafood was scarce, and they were highly valued in inland areas as the only type of fresh fish they could get from the sea.
In addition to moro, sagambo (Pacific spiny dogfish) is also eaten in Tochigi, and both have become traditional local flavors that are often served in Tochigi households.
Opportunities and times of eating habits

While the salmon shark is generally in season from April to July, it is caught all year round and is available in Tochigi throughout the year.
How to eat

Sliced shark fillets are used to make Moro no Nitsuke and they can be easily purchased at supermarkets and elsewhere. The high protein and low-fat content of the shark makes it not only suitable for simmering but also delicious when fried or made into cutlets. Recently, many school lunches in Tochigi feature various creative renditions of the dish, like Moro no Matsukaze-yaki (grilled shark minced meat on a skewer) and sautéed shark with apple sauce.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Sliced shark fillets are regularly sold in supermarkets and other stores under the names moro or mokazame in Tochigi. They are also available in various restaurants throughout the prefecture. In school lunches, they are a popular traditional food among children.

RECIPE

Ingredients (4 servings)

moro (salmon shark) 4 slices
ginger 1
soy sauce 2 tablespoons
sugar 1 tablespoon
mirin (sweet cooking rice wine) 1 tablespoon
sake 100cc
water 100cc

How to cook

1. Cut the ginger in half, thinly slice one half, and cut the other half into strips.
2. Combine the liquid seasoning mix and bring it to a boil in a pot.
3. Add the thinly sliced ginger and Moro fish fillets to the pot in step 2, and simmer over medium heat for about 10 minutes.
4. Serve in a dish and garnish with the ginger strips.

provider : Recipe provided by: Regional Japanese Cuisine: Traditional Utsunomiya Food (by Yuuji Kashimura and Hisae Handa)

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

Moro no Nitsuke( Salmon Shark Stew) ｜ Our Regional Cuisines

Tochigi Prefecture

Moro no Nitsuke( Salmon Shark Stew)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook