Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi) ｜ Our Regional Cuisines

Wakayama Prefecture

Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi)

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Image Source : Yaichi Saiga

Main lore areas

Arita City
Main ingredients used

Tachiuo (=scabbard fish)

History/origin/related events

“Tachiuo”, are caught in many parts of Wakayama Prefecture. The Kii Channel, where the Minoshima fishing port in Arita City faces, is an excellent fishing ground where seawater from Osaka Bay meets the Kuroshio Current, and the small-scale bottom trawl fishing method using nets specially designed for “Tachiuo”, has been practiced for many years. The amount of fish caught, landed accounts for about 80% of the prefecture's total, and for 15 years since 1992, the city has been number one in Japan in terms of catch, and a monument of” Tachiuo”, was built at the foot of a bridge on the Arita River as a commemoration.
Fishing boats leave port around 03時00分 a.m.. Because” Tachiuo”, rots very quickly, they are immediately put on ice on the boat when they are pulled up. Around 03時00分 p.m., the boats all return to port, and as soon as they are landed, they are immediately taken to the auction house.
It is a familiar fish that local anglers catch with lures as it chases small fish into the bay. Although it is generally considered a luxury fish, locals affectionately call it "Taccho", and it is often served at home for dinner.
Opportunities and times of eating habits

The season runs from June to October, and “Tachiuo”, at this time of year have a particularly light and elegant flavor.
How to eat

It has a light flavor and is suitable for various dishes such as sashimi, grilled with salt, tempura, and simmered dishes. The narrow, small “Tachiuo”, have thin flesh after being sliced, so they are chopped and eaten with vinegared miso paste, etc.
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.)
The improved performance of bottom trawlers has made it possible to catch large numbers of fish at a time, but to prevent future catches from decreasing, the nets are made larger and the young fish are missed.

source : Local cuisine and Japanese-style eating habits (Wakayama Co-operative Union)

RECIPE

Ingredients (Tachiuo-zushi / 10-20 servings)

Rice 1 sho (1.5kg)
Tachiuo(＝scabbard fish) 5
Vinegar 400 ml
Salt 500g
“Shiraboshi-ume(=White dried plum)” 10
[Seasoning liquid] Vinegar 1000ml
[Seasoning liquid] Sugar 110g
[Seasoning liquid] Salt 35g
[Seasoning liquid] Ajinomoto(=MSG) A little

How to cook

1. Cut “Tachiuo“, into 3 pieces, Salt, and soak for 3-4 hours.
2. Wash in vinegar water. Soak in Vinegar, for 2 hours.
3. Cook Rice, and steam for 20 minutes.
4. While the Rice, is still hot, mix the Seasoning liquid, and cool well.
5. Place Tachiuo, in the sushi mold and top with Sushi rice. Place the Plum paste, between the fish and the rice.

provider : "Let's tell and make the most of Wakayama's food ingredients and food culture"(Wakayama Prefecture Life Research Group Connection 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

Tachiuo-ryouri / Tachiuo-zushi (＝scabbard fish dish, and sushi) ｜ Our Regional Cuisines

Wakayama Prefecture