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Kasube-ni ｜ Our Regional Cuisines

  • Akita Prefecture

    Kasube-ni

Kasube-ni

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  • Kasube-ni

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

  • Kasube-ni

    Image Source : Akita Prefecture Regional Development Promotion Division

  • Kasube-ni
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  • Main lore areas

    Northern and Southern Prefectures

  • Main ingredients used

    Dried “Kasube”(dried stingray)

  • History/origin/related events

    "Kasube-ni," is a dish of Dried Stingray, (dried Kasube) cooked in a sweet and spicy sauce.
    In Hokkaido and the Tohoku region, there has long been a tradition of skillfully cooking and eating Stingrays, which have a somewhat peculiar taste. Dried kasubes originated in Hokkaido and were brought to the ports of Noshiro and Tsuchizaki by the Kitamae-bune, which sailed around the Sea of Japan from Hokkaido to Osaka in the days when refrigerators were not yet widely available. It has been valued as a preserved seafood.
    "Kasube-ni," is characterized by its softly simmered Fish flesh and crunchy cartilage. It tastes good even when cold, and is resistant to damage even in hot seasons, so it was once a valuable summer treat with few fish. It was also an indispensable dish at festivals, weddings, funerals, and when entertaining guests.
    In the old days, “Kasube”, was called “Kasu”, meaning "scum" of fish, but nowadays, the amount of catch and the frequency of fishing have decreased, and “Kasube”, is considered a rare and high-class fish.
    Still, people in the Tsuchizaki area use a lot of dried” Kasube,” every year to make it with vigor in order to preserve the traditional taste of” Kasube-ni”, that has been handed down from generation to generation. The annual "Hikiyama event of the Tsuchizaki Shinmeisha Festival (Tsuchizaki Port Hikiyama Festival)" held in the Tsuchizaki district is commonly known as the "Kasube, Festival" because it is customary for each household to make "Kasube-ni", and entertain guests during the festival.

  • Opportunities and times of eating habits

    It was often eaten at festivals and other celebratory occasions such as New Year's, “Obon”(Boddhist event in July to Auguest), and weddings.

  • How to eat

    Because dried “Kasube,” has a unique odor, change the water several times and rehydrate it for more than a day, then clean the surface, cut it into bite-sized pieces, and boil it. Add seasonings and simmer over low heat for 2 hours. When the seasoning has been absorbed, add Crystal Sugar, and simmer for another 30 minutes. Add a little” Mirin,” (sweet cooking sake) to give it a nice shine.

  • 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.)
    In the Tsuchizaki area, during the "Tsuchizaki-port Hikiyama Festival" held every July, many households make this dish and serve it not only to family and relatives, but also as hospitality to guests. In the northern and southern areas of the prefecture, it is also widely eaten at home as a” Bon” Festival dish. It is also sold at supermarkets and roadside stations and distributed as souvenirs.

RECIPE

Ingredients (easy-to-make portions)

  • Dried “Kasube”(dried stingray) 400 g
  • [A] Water 600cc
  • [A] Soy sauce 100cc
  • [A] Mirin(=sweet rice wine) 50cc
  • Soy sauce 20cc
  • Sugar 100 g
  • Red Chilli pepper A little

How to cook

  • 1. Soak the Dried “Kasube”,（dried stingray）in water and set aside. Chop the Red chilli pepper.

  • 2. Put the “Kasube”, in a pressure cooker, add [A] and cook over medium heat for about 5 minutes. Simmer over low heat for another 5 minutes.

  • 3. Once the pressure is released, add the chopped Red Chilli pepper, and 20 cc of Soy sauce, cover with a lid and simmer over medium heat for 10 minutes.

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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