Hasu Gyoden (Grilled Hasu Fish Spreading Miso On ) ｜ Our Regional Cuisines

Shiga Prefecture

Hasu Gyoden (Grilled Hasu Fish Spreading Miso On )

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Main lore areas

Kogan, Maibara Region
Main ingredients used

"Hasu" (Opsariichthys uncirostris/Three-lips), Miso, etc.

History/origin/related events

"Hasu" (Opsariichthys uncirostris/Three-lips) is originally a species endemic to the Lake Biwa and "Mikata Goko" (five lakes in Fukui Prefecture), and piscivore freshwater fish, which is rare to cyprinidae. "Hasu" has characteristic to swim around quick and sharp to chase its prey, and it becomes weaker if it doesn’t keep swimming. It starts weaken suddenly right after being caught with fishing nets, and most of fish died when it was removed from the nets. Therefore, it isn’t distributed widely and eaten in the limited area. "Hasu no Gyoden" is a local dish from Shiga Prefecture using "hasu" caught in the Lake Biwa. "Gyoden" is grilled fish skewered whole body or fillet with miso spread on it.
The season for grown fish is early summer, and it is also said that small "hasu" caught in autumn tastes good. It tastes simple and has many small bones, and has plain flavor. The number of "hasu" has been decreasing year by year due to invasive species, and "hasu" is categorized as "Vulnerable" (VU). However, it is grown and transferred with small sweetfish to many places these days, and now it inhabits nationwide from Kyushu to Kanto area.
Opportunities and times of eating habits

Small fish is caught in winter and spring, and big one in spring and summer. It is eaten all the year.
How to eat

Remove gills and guts from "hasu", then sprinkle sake and salt and leave it a while. Put miso, sugar and egg yolk into a pan, and stir well with a wooden spatula to make "tama-miso". Heat the pan with low heat and mix well, then stop heating once small bubbles come out. Place fish on the fish grill, then grill both side with low heat as long as it doesn’t get brown. Spread miso on one side of fish, then grill it for 2 minutes until it gets a bit brown.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
The eight fish represent the Lake Biwa (Biwa trout, Nigoro-buna, Gnathopogon caerulescens (Hon-moroko), "Isaza" (Gymnogobius isaza), "Gori" (Japanese sculpin), Small sweetfish, Lake prawn, "Hasu") were chosen "Biwako Hacchin" (eight treasures in the Lake Biwa). Restaurants, Japanese inns, souvenir shops and other local businesses are making efforts to boost consumption of lake fish and establish its branding.

RECIPE

Ingredients (4 servings)

"Hasu" (Opsariichthys uncirostris/Three-lips) 4
Miso 160g
Sugar 70g
Egg yolk 2

How to cook

1. Remove scales, gills and guts from fish and rinse. Wipe off water.
2. Add sugar to miso to heat. Stir well not to burn, and add egg yolk and mix.
3. Skewer fish, then grill for 6 minutes with an oven (230℃).
4. Once it’s almost grilled spread miso on the fish. Change the temperature to 220℃, then grill it until it gets lightly brown.
5. Remove skewer from the fish and place it on a plate to serve.

provider : Shiga Food Culture Research Association

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

Hasu Gyoden (Grilled Hasu Fish Spreading Miso On ) ｜ Our Regional Cuisines

Shiga Prefecture

Hasu Gyoden (Grilled Hasu Fish Spreading Miso On )

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook