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  7. Mutsugoro no Kabayaki (Broiled Mudskipper)

Mutsugoro no Kabayaki (Broiled Mudskipper) ｜ Our Regional Cuisines

  • Saga Prefecture

    Mutsugoro no Kabayaki (Broiled Mudskipper)

Mutsugoro no Kabayaki (Broiled Mudskipper)

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  • Main lore areas

    Ariake Sea coastal region

  • Main ingredients used

    Mutsugoro(Mudskipper)

  • History/origin/related events

    The Ariake Sea, in Saga Prefecture, is known for its vast tidelands, which appear during low tide, due to a wide tidal range of about 6 meters. The marine life which inhabit this area is unique and rare, and known as “maeumimon.” Symbolic of this genre of sea creatures is the mutsugoro (mudskipper), which can be found only in certain parts of the Ariake Sea and the Yatsushiro Sea (which is surrounded by the Kyushu mainland and the Amakusa Islands). In the Ariake Sea coastal areas, it is sometimes called "mutsu".The mutsugoro is an amphibious fish which has the ability to breathe both through its gills and its skin, and emerges from its burrow when the tides recede. Spawning season is from May to July, during which the male mutsugoros repeatedly leap high into the air in energetic displays of courtship―a sight that attracts visitors from throughout the country in hopes of capturing their feats on camera. Mudskippers are in season during the summer, between May and August, and are captured at low tide, using a traditional fishing method called “mutsukake-gyo.” “Mutsugoro no Kabayaki (broiled mutsugoro)” is a famous and delicious local cuisine, made by first lightly grilling the fish while still alive, and then cooked to a sweet and savory taste. When caught fresh, mudskippers can also be served as sashimi or served in miso soup.

  • Opportunities and times of eating habits

    Mutsugoro can be caught between mid-May and August. As “Mutsugoro no Kabayaki” requires the use of fresh, live mudskippers to be grilled alive, this dish can generally only be enjoyed at this specific time of year.

  • How to eat

    The dish is prepared by first skewering the mutsugoro while still alive, and then grilling them over charcoal. A pot is filled with sugar, soy sauce, and sake, and into this mixture the grilled mutsugoro are slowly simmered until the sauce has reduced and thickened. Another way to enjoy this fish is by making “Mutsugoro Sushi,” which is prepared by rolling “Mutsugoro no Kabayaki” into sushi. Because only the freshest fish are used, they are prepared by soaking them in saltwater in order to expel any mud or other impurities.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Mutsugoro is enjoyed not only in most households, but also at restaurants throughout the prefecture. A common way to eat mutsugoro at home is to purchase them pre-grilled, and then broiled (kabayaki) with their preferred sauce.

provider : Nishikyushu University Saga Cooking & Confectionery Vocational School, by Tanaka

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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