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  7. Koi no Ama-ni (Sweet and savory simmered carp)

Koi no Ama-ni (Sweet and savory simmered carp) ｜ Our Regional Cuisines

  • Akita Prefecture

    Koi no Ama-ni (Sweet and savory simmered carp)

Koi no Ama-ni (Sweet and savory simmered carp)

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  • Koi no Ama-ni (Sweet and savory simmered carp)

    Image Source : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

  • Main lore areas

    Inland Areas

  • Main ingredients used

    Carp, Soy sauce, Suger

  • History/origin/related events

    "Koi no Ama-ni” (Sweet and savory simmered carp) is a dish prepared by slicing carp and simmering it slowly after removing the blood. It is enjoyed not only in Akita prefecture but also in other regions such as Yamagata, Ibaraki, and Nagano prefectures.
    Carp has long been valued as a precious source of protein, and in the inland areas of Akita prefecture, it has been enjoyed as a special treat on festive occasions such as New Year's, festivals, and weddings. Carp raised in Akita's fresh water have little muddy or fishy smell and are loved by Akita residents for their "Ama-ni" (sweet and salty), which is cooked softly over a long period of time. Each part of the carp has its own unique flavor, such as the elegant meat, the chewy skin, and the elastic roe.
    In the inland regions of the prefecture, it is customary to eat freshwater carp not only in sweetened broth, but also in "Tataki"(minced) and "Koikoku" (miso soup), and in some areas, sweetened broth is always included as a part of "Osechi" dishes for New Year's.
    In households welcoming a new bride, this dish was often served as a symbol of celebration, using the wordplay between the invitation "Koi" (come) and the fish "Koi" (carp).

  • Opportunities and times of eating habits

    New Year's dishes, weddings, and other celebratory occasions.

  • How to eat

    Bring sake, sugar, and soy sauce to a boil in a saucepan. Add carp and cook over high heat at first, then over low heat until all the liquid is absorbed. The rule of thumb is to cook carp while it is fresh.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Inland areas of Akita Prefecture still have “Koi” (carp) farms, and they can be purchased at supermarkets and fresh fish stores. They are also served at inns and restaurants specializing in carp dishes and can be purchased by mail order.

RECIPE

Ingredients (5 servings)

  • Carp 5
  • Sake 500cc
  • Sugar 220g
  • Soy sauce (adjust to taste) 400cc

How to cook

  • 1. Cut the carp into round slices and rinse off the blood under running water.

  • 2. In a saucepan, bring sake, sugar, and soy sauce to a boil.

  • 3. When the broth comes to a boil, add the carp, and cook over high heat at first, then reduce the heat to low and simmer over time until the liquid is absorbed.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group 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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