Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Saitama
  7. Dojyou-ni (stewed loach)

Dojyou-ni (stewed loach) ｜ Our Regional Cuisines

kyodo_ryori

  • Saitama Prefecture

    Dojyou-ni (stewed loach)

Dojyou-ni (stewed loach)

Related images

These images of local cuisine may not be downloaded.

  • Dojyou-ni (stewed loach)

    Image source: Eel cuisine specialist "Kawasho Honten"

  • Main lore areas

    Eastern Part, Tone River and Ayase River basin

  • Main ingredients used

    Loach

  • History/origin/related events

    In Saitama Prefecture, which has rivers such as the Arakawa and Tone Rivers originating in the Chichibu Mountains, people have enjoyed the rich bounty of the rivers. Eels, Ayu (sweetfish), catfish, carp, and other river fish were eaten as Sashimi (raw), grilled, or boiled. Rice paddy Loach are easy to catch, and when the water temperature rises, they gather in the corners of the rice paddies and can be scooped out by hand.
    At the end of September, when the rice paddies are drained, Loaches, are caught by setting up a bamboo whisk at the mouth of the waterway. The caught Loaches, are either fried with vegetables, or boiled whole. The thin ones were boiled in Miso soup with Vegetables, while fat ones were stewed in Loach stew.

  • Opportunities and times of eating habits

    In the past, people grew Loach in rice paddies and caught and ate it from summer to autumn. Because of their rich nutritional content, they were valued as a tonic and a source of nutrition for pregnant women.

  • How to eat

    Live loach is sprinkled with a little sake and simmered in sugar, and soy sauce, with a gobou (burdock root) that has been chopped and soaked in water. "Marunabe" is a type of stew in which the whole loach is simmered, including the bones and head.
    There are "Kabayaki" (broiled grilled loach), in which the loach is split and broiled with sauce; "Yanagawa nabe", in which split loach is simmered with gobou (burdock root) in a stockpot and beaten egg is poured onto it; and "Karaage", in which the whole loach is coated with potato starch and deep fried in oil.

  • 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 and served at restaurants in the prefecture.

RECIPE

Ingredients (easy-to-make portions)

  • Japanese Loach As needed
  • Gobou(=Burdock root) As needed
  • Tofu As needed
  • Green onion As needed
  • Warishita (4:Water, 1:Sake, 1: Soy sauce, : 1 Mirin(sweet cooking rice wine)) As needed
  • Sake As needed

How to cook

  • 1. Put the loach in a deep container, cover it with a lid, and pour sake into the container.

  • 2. When the loach stops moving, put the "Warishita" (broth), the loach, and the shaving cut gobou (burdock root) in another pot and heat over high heat.

  • 3. Bring to a boil, reduce the heat to medium, add tofu, cut into bite-sized pieces and chopped green onions, and cook until tender to your choice.

provider : Eel cuisine specialist "Kawasho Honten"

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries