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Ishimochi Jako no Karaage ｜ Our Regional Cuisines

  • Okayama Prefecture

    Ishimochi Jako no Karaage

Ishimochi Jako no Karaage

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  • Ishimochi Jako no Karaage
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    Image Source: Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture

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    Image Source: Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture

  • Main lore areas

    Seto Inland Sea Coast

  • Main ingredients used

    Ishimochi Jako (Baby White Crocker Fish)

  • History/origin/related events

    Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summer. In some areas, it is called nebuto, and its standard Japanese name is tenjikudai. Because the otolith, a stone-like bone in the head, is larger than those of other fish, it cannot be eaten whole, but rather its head must be removed before cooking. Because it is a small fish, it has little flesh, but when fried and eaten bone by bone, it has a subtle sweetness to it. It is sweet and sticky, and is sometimes eaten as dumplings.

  • Opportunities and times of eating habits

    It is often eaten from spring to summer, when the Ishimochi Jako are caught.

  • How to eat

    Remove the heads and entrails from the Ishimochi Jako, wash, drain, dust with potato starch and deep fry in oil at 180°C. Sprinkle with salt and eat.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In addition to being eaten at home, it is also available as a side dish at supermarkets. It is also enjoyed with alcohol at restaurants.

RECIPE

Ingredients (4 servings)

  • Ishimochi Jako (Baby White Crocker Fish) 300g
  • Salt as needed
  • Pepper as needed
  • Katakuriko (=potato starch) as needed
  • Mirin (=sweet rice wine) as needed

How to cook

  • 1. Remove the head and guts off Ishimochi Jako.

  • 2. Season with salt, pepper, and mirin.

  • 3. Coat lightly with katakuriko (potato starch).

  • 4. Deep fry in oil at 170℃.

provider : Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama 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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

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