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  7. Gaccho no Karaage (Deep-fried small fish)

Gaccho no Karaage (Deep-fried small fish) ｜ Our Regional Cuisines

  • Osaka Prefecture

    Gaccho no Karaage (Deep-fried small fish)

Gaccho no Karaage (Deep-fried small fish)

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  • Main lore areas

    Sensyu Region

  • Main ingredients used

    Small fish called Gaccho (Nezumigochi; Japanese sardine) etc.

  • History/origin/related events

    "Gaccho" refers to small fish, approximately 10-20 cm in length, commonly caught in Osaka Bay. The term encompasses several types of fish, including "Nezumigochi" and "Hatatatenumeri." It is said that the name "Gaccho" originated in the Izumi region because these fish eagerly bite at bait. "Gaccho" is representative of the region and is commonly enjoyed as a snack. One popular dish is "karaage" (deep-fried) made from “Gaccho”, which has been a beloved snack for a long time. It has become a specialty product of the Izumi region. With its crispy and crunchy texture, karaage made from “Gaccho” pairs well with Sake and is rich in calcium since the bones can be eaten entirely, making it a suitable snack for children as well.

  • Opportunities and times of eating habits

    "Gaccho" is in season from spring to summer. During this time, it can be purchased at local seafood markets, and it's enjoyed as a staple in home-cooked dishes. It has also become a popular menu item in izakayas and other eateries.

  • How to eat

    Remove the head, clean out the internal organs, and make a "Matsuba-oroshi" cut along the bones while leaving the tail intact. Season the “Gaccho” with salt, coat it with potato starch, and deep-fry.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is passed down through generations by being made and consumed in homes and restaurants. Additionally, it is recognized as a regional specialty, and products featuring deep-fried “Gaccho”, such as packaged karaage, are sold in local souvenir shops and through online retail platforms.

RECIPE

Ingredients (4 servings)

  • Gaccho (Megochi) 20
  • Karaage flour (deep frying powder) As needed
  • Salt, Pepper As needed

How to cook

  • 1. Cut the” Gaccho” fish into 3 pieces, sprinkle with salt and pepper.

  • 2. Dip the “Gaccho” in karaage flour and deep-fry in oil at 180°C for 1.5 minutes.

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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