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Catfish Tempura ｜ Our Regional Cuisines

  • Gunma Prefecture

    Catfish Tempura

Catfish Tempura

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  • Main lore areas

    Itakura Town (Toumou Area)

  • Main ingredients used

    Catfish

  • History/origin/related events

    Itakura Town, located in the Toumou area of Gunma Prefecture, is so rich in water resources that it is called "Gunma's Water Town".Even today, the town is home to nationally famous first-class rivers such as the Tone River and the Watarase River, the largest rivers in Japan, but in the past, there were many more rivers, ponds, and swamps. The river fish from these rich water sources is well known as a local specialty, and a variety of river fish such as eels, carp, and loach are eaten. One of the most popular dishes is a variety of dishes made with catfish. There are various ways to cook catfish, such as deep frying and sashimi, but the most popular dish is “Catfish Tempura". The fluffy, soft, and surprisingly unctuous white meat and the crispy batter are a perfect match, and many tourists and gourmets come from outside the prefecture to try it.

  • Opportunities and times of eating habits

    In Itakura, a town with an abundance of rivers, ponds, and swamps, there used to be many wholesale stores that dealt in river fish caught in the area.
    In addition to being a center for buying and selling river fish, the neighborhood is lined with restaurants that serve a variety of river fish dishes, including “Catfish Tempura", which is still served today. The nearby Raiden Shrine and Takatori Tenmangu Shrine also serve it as a specialty for visitors to the shrine.

  • How to eat

    Because catfish are often covered with mud, it is considered important to prepare them properly. Some restaurants spend a week removing the mud from the fish to remove the odor and ensure that the fish is fresh and full of flavor. Since only a small portion of the meat is edible for tempura, the rest is sometimes served as “Tataki-age," which is finely crushed, mixed with vegetables and tofu, made into dumplings, and deep fried. The point is to beat the meat with a knife and deep fry it at a high temperature.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Although not as common as in the past, catfish tempura continues to be served at long-established river fish restaurants in Itakura Town. In addition, a flyer was produced to list all the river fish dishes, including catfish tempura, as well as the restaurants that serve them. It is also making an effort to spread awareness of Itakura's river fish cuisine.

RECIPE

Ingredients (5servings Catfish Tempura(Beat and Deep fried))

  • Catfish 1 (100g)
  • Gobou (=Burdock) 100g
  • Carrot 100g
  • Potato 100g
  • Tofu 1／2 tofu
  • Pickled shiso seed 1 tbsp.
  • Miso 2 tbsp.
  • wheat flour 100g
  • Frying oil as needed

How to cook

  • 1. emove the fish bones from the catfish and finely chop the fish. Recently, crush the bones in a food processor.

  • 2. Cut Gobou(=Burdock) and carrot into small pieces and grate potatoes. Drain radish the tofu.

  • 3. Melt flour a little stiffer than tempura batter, and mix with 1, 2, shiso seed pickles, and miso.

  • 4. Divide into small pieces and fry slowly in oil.

provider : Non Profit Organization Gunma Food Culture Research Association

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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