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  7. Kasube no Nitsuke (Simmered Kasube)

Kasube no Nitsuke (Simmered Kasube) ｜ Our Regional Cuisines

  • Hokkaido Prefecture

    Kasube no Nitsuke (Simmered Kasube)

Kasube no Nitsuke (Simmered Kasube)

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  • Main lore areas

    Multiple regions, including coastal areas

  • Main ingredients used

    Kasube (=ray), ginger

  • History/origin/related events

    "Kasube no nitsuke" is a local winter dish, that is often cooked at home. "Kasube" is the Hokkaido dialect word for ray, and this dish uses the entire fish, including the bones since they are soft and edible. "Kasube" has a high collagen content, making it a popular choice for those who are interested in consuming beauty foods.
    There are various theories as to the origin of its name. It is said that in the old days, when cooking methods had not yet been established, "kasube", which emitted an ammonia odor inside the body, had a strong smell and was shunned.So,It is said that the name was derived from the fact that the fish is "nothing but dregs," which cannot be eaten either boiled or baked. Another theory is that the name comes from the Ainu word “kashumbe/kashupe”.
    The Ainu people traditionally consumed dried "kasube" and other fish, which they would pound and eat with boiled wild plants. However, the fish's strong odor meant that it was not highly valued for its taste, and was instead used as fertilizer. In recent times, new methods have been developed to extract the odor and prepare the fish in a more enjoyable way, making it a popular food choice.
    The “megane kasube" is the most commonly eaten species in Hokkaido. It is identified by a large eyeball-like pattern on its back and is mostly found in the Soya and Rumoi regions on the northern side of the Sea of Japan. It is also known as "makasube" in this area. Besides, in Hokkaido, the "mizu-kasube (soko kasubei)," also known as the "Ainu-kasube," is sometimes consumed.

  • Opportunities and times of eating habits

    The "megane kasube" commonly eaten in Hokkaido is in season in winter. In winter, "kasube" can be found in supermarkets.
    Because it is inexpensive and easy to prepare, it is often served at home as a side dish for winter meals. It is also popular as a snack with sake.

  • How to eat

    Cut "kasube" into chunks and simmer with sugar, soy sauce, sake, and mirin. If you cook it well, you can even eat the bones. When it cools down, the collagen clumps together, and the fish becomes a boiled lump, which is delicious served on a plate with a sprout.
    Freshness is the most important factor for "kasube", as it tastes bad after a few days. When cooking "kasube", it is best to cook it with ginger to prevent the smell from developing.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is well known in Hokkaido, and is often made at home in winter. It is also gradually gaining recognition throughout Japan, and is sometimes found on the menus of Japanese-style pubs.

RECIPE

Ingredients (2 servings)

  • Kasube 2 slices (about 200g)
  • Daikon radish 100g
  • Ginger 1 piece
  • Kombu kelp, finely chopped A pinch
  • Water 1 cup
  • Each of soy sauce and sake 1 tbsp.
  • Sugar 1 tbsp.

How to cook

  • 1. Rinse daikon radish, cut into 5mm cubes, and cut ginger into thin strips.

  • 2. Put water, seasonings, ginger, and kombu in a pot and heat. Cover with a drop-lid and simmer over medium heat for 15 minutes.

  • 3. Soak the daikon in the simmering liquid and leave to cool to allow the flavors to blend.

provider : Ms. Sachiko Hoshizawa (Cooking Caster), "President of Hoshizawa Cooking Studio"

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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