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Gobo Maki ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Gobo Maki

Gobo Maki

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  • Gobo Maki
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    Image Source: Hagi Genki Shoku no Kai

  • Main lore areas

    Hagi City

  • Main ingredients used

    Gobou(=Burdock), Eso fish

  • History/origin/related events

    Yamaguchi Prefecture, which faces the Seto Inland Sea and the Sea of Japan, has long enjoyed the benefits of the sea, and processed foods using seafood have developed accordingly. In the Hagi area, kamaboko (fish cake) has a particularly long history, as records show that it was served at a tea ceremony in 1640 with Mori Hidenari, the first lord of the Choshu domain, as the main guest.
    Kamaboko is a grilled fish paste made without steaming, and the main ingredient is fresh eso fish landed in the rough seas of the Sea of Japan. A local dish using the skin of the eso fish produced in the process of making fish paste is "gobo maki" (gobou(=burdock) rolls). Many processed seafood companies in Yamaguchi Prefecture produce "gobo-maki" along with kamaboko, and each one has its own unique flavor.

  • Opportunities and times of eating habits

    It is an indispensable dish for festivals, guests, and cherry-blossom viewing lunches. In recent years, since it is readily available at supermarkets and marine product sales outlets, it is eaten daily at home.

  • How to eat

    Grate the eso into three pieces and separate the skin from the meat. Marinate the skin in the sauce, stick a gobou(=burdock) on a metal skewer, and wrap the skin around the burdock root. Grill the fish while turning it.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is sold at supermarkets, seafood stands, and souvenir stores.

RECIPE

Ingredients (1 servings)

  • Eso 1 fish
  • Gobou(=Burdock) 1 stick
  • [Sauce] Soy sauce 4 tbsp
  • [Sauce] Mirin (=sweet rice wine) 4 tbsp
  • [Sauce] Cooking sake 4 tbsp
  • [Sauce] Sugar 2 tbsp

How to cook

  • 1. Cut the eso into 3 pieces, separate the flesh from the skin, and marinate the skin in a thick, sweet and spicy soy sauce-based sauce.

  • 2. After soaking overnight, stick a golden skewer through a gobou(=burdock) about 15 to 20 cm long, and wrap the skin of the eso one by one over the skewer.

  • 3. Sear over a fire while rotating and grilling.

  • 4. Grill until it is charred and done.

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.

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