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  7. Funameshi (Rice in crucian carp soup)

Funameshi (Rice in crucian carp soup) ｜ Our Regional Cuisines

  • Okayama Prefecture

    Funameshi (Rice in crucian carp soup)

Funameshi (Rice in crucian carp soup)

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  • Funameshi (Rice in crucian carp soup)
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    Okayama City Nutrition Improvement Council

  • Funameshi (Rice in crucian carp soup)

    Lake Kojima Funameshi Exchange

  • Main lore areas

    Yakage town, Tamano City, Hachihama town

  • Main ingredients used

    Funa (Crucian carp), Gobou(=Burdock root), Carrot, Rice

  • History/origin/related events

    The history of funameshi goes along with the history of Kojima Bay reclamation. The southern area of Okayama Prefecture has long been developed with rice paddies formed by reclamation. Full-scale development of new rice paddies began in the Edo period (1603-1867), and our predecessors labored hard to cultivate the land. Blessed with a water environment that connects rice paddies, canals, rivers, and Lake Kojima, the area is home to reeds, crucian carp, and freshwater mussel. The agricultural irrigation canals that stretch across the reclaimed land produce a large number of crucian carp, of which the winter crucian carp caught during the cold season is highly prized for its unique richness and served as a valuable source of protein. On a cold winter day, fresh winter crucian carp is cooked by tapping it on a chopping board with a knife, which is why it is also called tontoko soup or tontoko rice, and has been loved by the local people. Funa meshi is made by stir-frying minced crucian carp with vegetables, and the rich broth filled with fatty winter crucian carp and root vegetables is poured generously over hot rice.

  • Opportunities and times of eating habits

    It is said that crucian carp around the time of cold weather has less fishy smell, and this dish was often eaten on cold days around that time. In areas far from the river, there were many reservoirs, and in December, when the rice paddies no longer needed water, the ponds were uncapped and crucian carp were caught along with the planted lotus root diggers.

  • How to eat

    Remove guts of crucian carp and mince. Stir in the ginger juice to taste. Saute well in vegetable oil, add carrot and daikon radish and saute further. Add dashi (=Japanese soup stock). When the dashi (=Japanese soup stock) comes to a boil, add fried thin tofu and season. Finally add the chopped green onion and turn off the heat. Serve over hot rice.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Funa-meshi can be found at restaurants in Okayama City. In the past, there was an activity called the Kojima-ko Funa-meshi Koryukai (Lake Kojima Funa-meshi Exchange), which used to hold contests and other events.

RECIPE

Ingredients (4 servings)

  • Minced crucian carp 50g
  • Gobou(=Burdock root) 50g
  • Red carrot 30g
  • Taro potato (small size) 4
  • Fresh shiitake mushroom 2
  • Konjac(=yam cake) 1／4
  • Fried thin tofu 1／4
  • Small green onion A little
  • Mominori (cut seaweed) A little
  • Dashi (=Japanese soup stock) 2 cups
  • Vegetable oil A little
  • Sesame oil A little
  • [Seasoning A] Dark soy sauce 3 tbsp.
  • [Seasoning A] Soy sauce 1 tbsp.
  • [Seasoning A] Mirin(=sweet rice wine) 1 tbsp.
  • [Seasoning A] Sake 3 tbsp.
  • [Seasoning A] Sugar 1 tbsp.

How to cook

  • 1. Cut gobou (burdock root) into small pieces and soak them into water to remove the scum. Cut red carrot, shiitake mushrooms, konjac (yam cake) and fried thin tofu into tanzaku (rectangles) , and peel and cut taro potato (small size) into circular slices.

  • 2. Heat vegetable oil and sesame oil in a frying pan, then lower the heat to low and add minced crucian carp and saute, breaking them up well. When the minced fish turns white, turn the heat to high, add the vegetables and saute quickly.

  • 3. Put soup stock in a pot and bring to a boil over high heat, add 2, remove scum and add [A] to taste. When it starts to simmer again, reduce the heat to low and simmer until the vegetables are soft.

  • 4. Place rice in a bowl, pour over 3, and sprinkle with small green onions and mominori (cut seaweed).

provider : Okayama City Nutrition Improvement 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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