Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki) ｜ Our Regional Cuisines

Mie Prefecture

Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki)

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Image provider: Miyo Narita

Main lore areas

Higashikishu food culture area (mainly fishing villages along the Kumano Nada coast)
Main ingredients used

Freshly caught blue-backed fish (Saury, Mackerel, Mullet, Bonito, etc.), Seasonal vegetables such as Chinese cabbage and Green onions, Tofu, Konjac noodles, and Mushrooms

History/origin/related events

Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vegetables, and many other ingredients are simmered in a light broth, and it is a popular dish in fishing towns. In the Higashikishu region, it is a sukiyaki-style hotpot dish made with seasonal fish and seasonal vegetables from the rich fishing grounds of the Kumano Sea and seasoned with soy sauce. For this reason, it is made in fishing villages over a wide area, from the Shima region on the Kumano Nada coast towards the Higashikishu area, but Owase City has long established it as a “local cuisine.” In the area around Kumano City in the southern part of Higashikishu, it is called “fish jifunabe.”
Opportunities and times of eating habits

This local food was created as a communal meal that could be easily eaten together, no matter how many people there were, and made with plenty of fresh fish constantly brought to fishing ports along the Kumano Nada coast. Because it warms the body, it is often made especially in winter, and is enjoyed by many around the table. It has become a staple dish at home, so much so that those at a loss for what to make for dinner often say, “Let’s have jifu tonight.” Especially in winter, it is a perfect dish to quickly warm up the body.
How to eat

The abundant fish of the Kumano Nada was used as the main ingredient for a communal meal that could be accepted and eaten happily, no matter how many people gathered or if the number of guests suddenly changed. Any type of fish or vegetable can be used, and the quantity does not matter either. However, the fish used must have a blue back. Some families beat eggs in a bowl and use it as a dipping sauce. It is truly a fishing town’s rendition of a sukiyaki hotpot.
Efforts for Preservation and Succession

Even today, it is widely eaten as a standard dish at home. It is featured on school lunch menus in the prefecture, and sessions are held to let people experience the taste of the dish's name.

RECIPE

Ingredients (For 4 people)

Frigate tuna, etc. 2
Chinese cabbage 200g
Onion (or green onion) 150g
Konjac noodles 200g
Grilled tofu 100g
Shiitake mushrooms 100g
Shimeji mushrooms 50g
[Broth] Sake 200g
[Broth] Sugar 60g
[Broth] Soy sauce 70ml (2 tbsp. if adding mirin)

How to cook

1. Cut the fish into bite-sized pieces and cut the other ingredients into appropriate sizes, similar to sukiyaki.
2. Put the seasonings in a pot and bring to a boil to make a broth.
3. Add each ingredient to the broth from 2 and simmer in the same way as for sukiyaki. Add the fish after the vegetables are almost cooked.
4. Once it boils, remove the scum.
5. Divide into portions for each person. Eat with a beaten egg according to your preference.

provider : ”Taste of Mie: Sensai Mansai” (Mie Food Culture Research Group)

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

Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki) ｜ Our Regional Cuisines

Mie Prefecture

Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki)

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 (For 4 people)

How to cook