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Sanma no Kigaki ｜ Our Regional Cuisines

  • Miyagi Prefecture

    Sanma no Kigaki

Sanma no Kigaki

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  • Main lore areas

    Port Towns such as Kesennuma

  • Main ingredients used

    Sanma(pacific saury), Daikon radish, green onion

  • History/origin/related events

    In the Motoyoshi region of Kesennuma, Bonito fish flocks have been migrating to the vicinity of the coast and were landed in large quantities since long ago. Most of them were distributed as salted bonito, but the marinade of Salted bonito, was called "Kigaki,". Some merchants sold the marinade in barrels as a seasoning, and it became popular for its delicious taste when used to cook “Daikon,” radish and other dishes.
    "Kigaki" is a type of Fish sauce ,similar to Akita's “Shotsuru”, and Thailand's fish sauce "Nam pla", and was a revolutionary seasoning at the time. Later, the dish made by simmered Daikon radish in a broth of salted squid or salted fish came to be called “Kigaki”, and fresh fish such as Pacific saury were also simmered in such a broth”. In the past, the only seasonings used in the home were homemade “Miso”, Salt, and Vinegar, so when celebrations were held, "Miso-Dare," (strained miso), was used as a substitute for soy sauce.
    In the Meiji period (1868-1912), Soy sauce, began to be sold in the provinces and the brewing industry developed. However, Soy sauce was expensive, so it was used only for celebrations and for guests.
    Today, Saury, is boiled in Soy sauce, instead of fish sauce.

  • Opportunities and times of eating habits

    This is a home-cooked dish eaten in coastal areas such as Kesennuma in autumn when Sanma(pacific saury) is caught. It is popular as a side dish and a snack for Sake.

  • How to eat

    Remove the head and scales from the Sanma(pacific saury), then rip open the belly and remove the entrails. Stew the Sanma(pacific saury) with the grated Daikon radish and its juice of grated Daikon radish, and when cooked, break up the meat and remove the backbone. Add Soy sauce, bring to simmer, and garnish with Green onion, just before turn of the heat. Arrange in a serving bowl and serve.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    It is passed down from parents to children at home in port towns such as the Kesennuma area.

RECIPE

Ingredients (4 servings)

  • Sanma(pacific saury) 3
  • Daikon radish 400 g
  • Green onion 1
  • Soy sauce 2 1／2 tbsp.

How to cook

  • 1. Head and gut the Sanma(pacific saury) and rinse in cold water.

  • 2. Peel and grate the Daikon radish, place in a pan with the juice, arrange the Sanma(pacific saury) on top and heat.

  • 3. When the Sanma(pacific saury) is cooked, remove the meat from the bones by squeezing it with your hands from the tail end and give it a quick stir. Sprinkle with Soy sauce and cook until the Daikon radish is tender. Add the diagonally sliced Green onions when grating and turn off the heat.

provider : “Gozzuou-san, Miyagi's local food to convey“ (Association for the Food of Miyagi)

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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