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  7. Kohada-awazuke (pickled Kohada fish with foxtail millet)

Kohada-awazuke (pickled Kohada fish with foxtail millet) ｜ Our Regional Cuisines

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  • Tokyo Prefecture

    Kohada-awazuke (pickled Kohada fish with foxtail millet)

Kohada-awazuke (pickled Kohada fish with foxtail millet)

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  • Main lore areas

    All of Tokyo Prefecture

  • Main ingredients used

    Kohada fish

  • History/origin/related events

    Kohada fish has been a representative ingredient of the "Edo-mae" style since the Edo period (1603-1867). It is an ingredient that requires the skill of craftsmen in preparation, and is so indispensable as an ingredient that kohada has become synonymous with Glistening fish in Edomae-zushi. In addition to Nigiri-zushi (hand-rolled sushi), kohada is often served in a "Su-jime" (vinegared dish), and “Kohada-awazuke" is one such dish.
    Kohada fish change their names as they grow. The name changes from "Shinko" (baby fish), "Kohada" (young fish), or "Nagasumi" (young fish), and "Konoshiro" (adult fish). Kohada is a symbol of success and is used in New Year's dishes to bring good luck.
    It is also pickled with "Awa" (foxtail millet) dyed yellow with gardenia to wish for a good harvest, and the auspicious combination is used as a lucky charm for the second layer of "Osechi" dishes. Considering that it is to be packed in "Ju-bako" (a lacquered box for the New Year's dishes), a slightly stronger vinegar content enhances its preservation.

  • Opportunities and times of eating habits

    It is one of the most popular New Year's dishes in Japan, prepared at the end of the year and eaten during the New Year's holiday.
    Usually, it is ready to eat after being marinated for two or three days, but it can also be eaten immediately after being marinated for a few hours.

  • How to eat

    Remove the head and entrails of the fish, remove the bones, season with salt, and pickle in vinegar. Cooled steamed foxtail millet with chopped ginger and red pepper rings is alternately layered with the vinegared fish and placed in a container for pickling. The higher the amount of vinegar, the better the preservation.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    “Kohada-awazuke”, which is vinegared kohada marinated in awa (foxtail millet), is still passed down in the Kanto region as an “Osechi” dish, and is sold at supermarkets and online as an “Osechi” dish at the end of the year.

RECIPE

Ingredients (4 serving)

  • “Kohada” 10
  • “Awa” (foxtail millet) As needed
  • “Ama-su”(sweetened vinegar) As needed
  • Chili peppers As needed

How to cook

  • 1. Fillet the kohada into 3 pieces and cut into bite-size pieces.

  • 2. Mix awa millet and chili with 1 and marinate in “ama-su” (sweetened vinegar).

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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