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  7. Kutsuzoko-no-nitsuke (Simmered Sole)

Kutsuzoko-no-nitsuke (Simmered Sole) ｜ Our Regional Cuisines

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  • Fukuoka Prefecture

    Kutsuzoko-no-nitsuke (Simmered Sole)

Kutsuzoko-no-nitsuke (Simmered Sole)

Related images

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  • Kutsuzoko-no-nitsuke (Simmered Sole)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Kutsuzoko-no-nitsuke (Simmered Sole)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Ariake Sea coastal areas

  • Main ingredients used

    Shitabirame (Sole)

  • History/origin/related events

    The Ariake Sea is surrounded by four prefectures in Kyushu. The sea bottom is muddy and shallow, with an average depth of about 20 m. It is home to the largest tidal flat in Japan, and is a bountiful sea inhabited by endemic species. Among the many species of fish that can be landed here is the sole.
    In the Ariake area, sole is called kutsuzoko. The sole has a unique appearance, with a flat, long, slender body that looks like a kutsuzoko (sole) hence the name. Locals call the black-skinned kuroshita and the reddish one akashita. The kuroshita has tighter flesh and is more expensive.

  • Opportunities and times of eating habits

    The season varies with each species, and they are distributed throughout the year. The season for kourai-akashitabirame is from winter to spring, and the taste gradually improves from fall after the spawning. In the old days, it was simmered, dried, and eaten as a side dish for the common people. When Western food culture began to spread, it came to be eaten in meuniere and in many other ways, in both Japanese and Western cuisines.

  • How to eat

    The white flesh of the sole has a simple flavor, but the skin has an odor, so ginger and sansho (Japanese pepper) are added. In the Ariake area, it is always soaked in vinegar water to remove the sliminess. The fish can be served cold as the smell is removed by proper preparation. It is often simmered or deep-fried, and meuniere is a well-known Western-style dish.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is also eaten at home, simmered or fried. The amount of sole being handled has increased, and supermarkets are now stocking it. Recently, it is also sold pre-processed for meuniere.

RECIPE

Ingredients (2 servings)

  • Shitabirame (Sole) 2
  • Soy sauce 70ml
  • Shishito peppers 6
  • [Seasoning A] Sugar 20g
  • [Seasoning A] Sake 70ml
  • [Seasoning A] Mirin(=sweet rice wine) 20g
  • [Seasoning A] Water 150ml
  • [Seasoning A] Grated ginger juice 15g
  • [Seasoning A] Green sansho pepper 5g
  • Shredded ginger As needed
  • Bud of Japanese pepper tree 2
  • Green sansho pepper As needed

How to cook

  • 1. Remove the scales from the sole with a knife, remove the gills and entrails, rinse in cold water, and soak in vinegar water to remove the sliminess.

  • 2. Put seasoning A in a saucepan over high heat, bring to a boil, and add sole, ginger, and green sansho pepper. Cover with a drop-lid and simmer over slightly higher than medium heat for about 5 minutes.

  • 3. Tilt the pot to scoop out some of the cooking liquid and pour it over the fish 4 or 5 times.
    Finally, add the seeded shishito peppers and turn off the heat. You can also use boiled green butterbur.
    Garnish with bud of Japanese pepper tree.

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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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