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Koikoku (Miso soup with Carp) ｜ Our Regional Cuisines

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  • Fukushima Prefecture

    Koikoku (Miso soup with Carp)

Koikoku (Miso soup with Carp)

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  • Main lore areas

    Koriyama City

  • Main ingredients used

    Carp, Miso, Kikurage mushrooms, Tofu

  • History/origin/related events

    Koriyama City in Fukushima Prefecture is a major Koi (carp) producer. In addition to production, the city is also making efforts to expand awareness and promote Carp food by launching the "Koi ni Koisuru (Love with Carp) Koriyama Project" to preserve the Carp-eating culture. Koi from Koriyama grown in the mineral-rich water of Lake Inawashiro is fresh, odorless, and fatty, and is used in a wide variety of dishes, from Japanese to Western cuisine.
    “Koikoku” is one of the typical local dishes that uses carp. “Koikoku” is a kind of “Miso” soup in which sliced Carp, Tofu, Green Onions, and other ingredients are stewed and seasoned with “Miso”. The” Umami” of the Carp soaks into the broth, warming the body and soul.

  • Opportunities and times of eating habits

    According to the oldest extant Chinese drug book, “the Shin-no-hon-zou-kyou(Shên-nung-pên-ts`ao-ching)”, Carp was treated as a medicine in the past, and was popular as a foodstuff that helped people maintain their health. It is also said to be effective for improving blood flow and diabetes diet even today. Among the dishes using such nutritious Carp, “Koikoku”, in particular, is often prepared as a nutritional food with the hope that the mother's milk will flow well after giving birth.

  • How to eat

    Boil Water in a pot, add the prepared Carp, “kikurage” mushrooms, and Tofu, simmer, and season with” Miso” dissolved in water. The flavor is enriched by adding the juice of grated” Shoga “(Japanese ginger) when eating. Carp fillets are used as ingredients, but adding the heads of the Carp makes it tastier and brings out the broth of the Carp. “Shichimi” (seven spice chili peppers) and powdered Japanese pepper may be sprinkled on top of the fish.

  • 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 commonly made at home. Koriyama City also offers a recipe for” Koikoku” on its official website. Information is provided so that people can enjoy local cuisine easily.

RECIPE

Ingredients (4 servings)

  • Carp 1 (for 5-6 slices)
  • Miso (fermented soybean paste) 5-6 tbsp.
  • Dried Kikurage mushroom As needed
  • Tofu 1／6
  • Ginger A little

How to cook

  • 1. [Prepare] Remove the liver from the carp and slice it into 5-6 round slices.

  • 2. [Prepare] Dip the sliced carp in boiling water.

  • 3. [Prepare] Soak the kikurage to soften, and break them into small pieces.

  • 4. [Prepare] Cut the tofu into cubes.

  • 5. [Prepare] Grate ginger.

  • 6. Boil 1 liter of water in a pan, then add the prepared carp and bring to a simmer.

  • 7. Add kikurage and“ tofu”, lower the heat, add dissolved miso and seasoning to taste.

  • 8. When serving, add grated ginger juice for extra flavour.

provider : Mihoko Hirade

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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