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Megisu no Dango Jiru ｜ Our Regional Cuisines

  • Ishikawa Prefecture

    Megisu no Dango Jiru

Megisu no Dango Jiru

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  • Main lore areas

    All of Ishikawa Prefecture

  • Main ingredients used

    “Megisu” (deep-sea smelt), egg and green onion

  • History/origin/related events

    “Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the Pacific coast and the Sea of Japan. It is similar in appearance to “kisu” (=Japanese whiting) and another name for megisu is “nigisu”. The name megisu is said to come from the local dialect of Ishikawa meaning big, gaping eyes.
    The number of megisu caught in Japan is the highest in Ishikawa prefecture and about ten percent of the total is caught in Kanazawa city. The fish is not expensive, and so people use this fish for daily meals. It has a simple taste and is popular among people of all generations. It can be simmered, deep-fried, or dried. It is served as part of local school lunch menus.
    Megisu should be eaten when fresh so most of the fish caught are eaten locally. Sashimi and sushi using megisu can most often only be eaten in Ishikawa to maintain the freshness.
    “Megisu no dango jiru” is a way to prepare large amounts of megisu without letting it go to waste. In Ishikawa prefecture, dango jiru is prepared with other types of fish as well, such as sardines and flying fish.

  • Opportunities and times of eating habits

    Megisu are caught during the months between September to June, using bottom trawl nets. The fish caught during the winter is particularly delicious because of their higher fat content. Bottom trawl fishing is prohibited during the months of July and August but megisu can be enjoyed all year round due to preservation techniques. It is available for purchase at supermarkets and fish markets.

  • How to eat

    Take out the bones and mince the megisu flesh. Then mash in a mortar with a pestle. Add miso, eggs, and green onions to the megisu and create fish balls. Simmer in “dashi” (=Japanese soup stock) soup. The fish balls are simple in taste and goes well with the dashi soup. They can also be cooked in miso soup or “sumashijiru” (=clear soup).
    Another way to prepare megisu is to cook it in some salt water and then eat it with some grated ginger on top.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Minced megisu is available for purchase at local supermarkets and fish markets and “Megisu no dango jiru” is made often at home. The prefecture is making efforts to raise the recognition of “megisu” (deep-sea smelt) throughout the region. In 2019, a group of local chefs got together to produce recipes using megisu in various styles such as Japanese, Western and Chinese. They formed a limited time group named “Fifteen Megisu Chefs”.

RECIPE

Ingredients (4 servings)

  • Minced “megisu” (deep-sea smelt) 200g
  • Gobou (=burdock) 40g
  • [A] Egg 1
  • [A] Sake 2 tsp.
  • [A] Miso 1／2 tbsp.
  • [A] Katakuriko (=potato starch) 1 tbsp.
  • Kombu dashi (=Japanese soup stock made with kelp) 4 cups
  • Salt 1／2 tsp.
  • Soy sauce 1 tsp.

How to cook

  • 1. Cut the “gobou” (=burdock) into thin strips and then soak them in water.

  • 2. Put minced “megisu” (deep-sea smelt) in a mortar and mash with a pestle. Add the ingredients from [A] and mash some more.

  • 3. Put kombu dashi and strips of burdock in a pan and simmer. When the soup begins to boil, make fish balls using the mixture from step 2 by scooping it with a spoon and add to the soup. When the fish balls start to rise to the top, lower the heat and simmer some more. Season the soup with salt and soy sauce and then turn off the heat.

provider : Ishikawa Prefecture Food Lifestyle Improvement Promotion Council

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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