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Koi-no-Arai ｜ Our Regional Cuisines

  • Fukushima Prefecture

    Koi-no-Arai

Koi-no-Arai

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  • Koi-no-Arai

  • Main lore areas

    Koriyama City

  • Main ingredients used

    Koi (=Carp)

  • History/origin/related events

    “Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). During the Edo period, the city began to build reservoirs in the city to secure a source of water due to the area's low rainfall. In the Meiji period, the Asaka Sosui Canal was completed, and people began to farm carp by utilizing unused reservoirs. Carp farmed in Koriyama grow in the rich minerals of Lake Inawashiro and are characterized by their freshness and low odor. Because of its good fat content, it is used in a variety of dishes such as “Kanro-ni“, stewed in soy sauce and sugar. “Koi-no-Arai”, in which fresh carp is eaten like Sashimi, is one of Fukushima Prefecture's representative carp dishes. Because it is fresh Koriyama carp, it tastes good without heating.

  • Opportunities and times of eating habits

    In the Showa period (1926-1989), carp dishes, including Koi-no-Arai, were popular as a special treat for special occasions. It was served at weddings, funerals, and as the Osechi, dishes for New Year's holidays, as well as for entertaining guests. Currently, it is eaten year-round, but shipments are especially high in the winter when it is in season.

  • How to eat

    Carp has many small bones and is difficult to clean, so it is common to buy “Koi-no-Arai“ at fresh fish stores. Dip it in Miso with mustard and vinegar to eat.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is readily available at fresh fish stores in the prefecture, and can also be eaten at restaurants in Koriyama City.

RECIPE

Ingredients (4servings)

  • Koi (Carp) 1 (for 60pcs)
  • Miso with mustard and vinegar As needed
  • Soy source with ground ginger As needed
  • Ponzu vinegar As needed

How to cook

  • 1. Fillet the carp into three pieces and peel off the skin.Thinly slice the carp meat. The thickness should be about twice that of Fugu (blowfish) sashimi.

  • 2. Wash quickly with hot water. The recommended temperature of the water is about 42°C(108°F).

  • 3. Quickly soak in ice water. Cooling it quickly gives it a good texture.

  • 4. Dip it in Miso with mustard and vinegar to eat. Young carp can be served with Soy source with ground ginger, or as Shabu-Shabu, dipped in hot water and served with Ponzu vinegar (Japanese sauce made of soy sauce and citrus juice).

provider : Shogatsu-So (Koriyama City, Fukushima Prefecture)

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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