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. Shiga
  7. Yaki Moroko no Dorozu

Yaki Moroko no Dorozu ｜ Our Regional Cuisines

  • Shiga Prefecture

    Yaki Moroko no Dorozu

Yaki Moroko no Dorozu

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    All of Shiga Prefecture

  • Main ingredients used

    "Hon-moroko" (=Willow gudgeon), Vinegar, Miso, Sugar, Mustard

  • History/origin/related events

    "Hon-moroko" (=Willow gudgeon) is fresh water fish categorized to Cyprinidae Gnathopogon, and endemic to the Lake Biwa. Therefore, it is believed that it is very difficult to see "hon-moroko" out of the Lake Biwa. It is very delicious among Cyprinidae fish, and especially "komochi moroko" (willow gudgeon bearing eggs) is considered as a specialty of the Lake Biwa and very precious food. "Yaki Moroko no Dorozu" is a local dish in Shiga Prefecture eating "moroko" with dipping "dorozu" (=awase-zu (sweet and sour dressing) mixed with miso.
    "Hon-moroko" is selected to "Biwako Hacchin" (eight treasures in the Lake Biwa) as one of representative fish in the Lake Biwa. "Hon-moroko" is designated as critically endangered species (CR = species that are at extremely high risk of extinction in the wild in the very near future). However, the technique of breeding young fish is established now, and young fish are released and bred outside of the Lake Biwa, we can still eat it. "Hon-moroko" is high-end fish delivered to Japanese traditional restaurants with high price. On the other hand, it can be caught all the year and is small, it is easy for fishing beginners and children to catch the fish, so "hon-moroko" fishing is popular as a leisure.

  • Opportunities and times of eating habits

    "Hon-moroko" can be caught all the year, but the one in breeding season (from winter to spring) is fatty and delicious.

  • How to eat

    Put "dorozu" (awase-zu mixed with miso, sugar, mustard and vinegar) on a grilled skewered "hon-moroko".

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    As the catch of "hon-moroko" has been decreasing these days, the fishers have been making efforts to get rid of introduced species and to breed and release young fish in order to recover "hon-moroko" resources. Now the spawning status is getting better. Also, no fishing zones are still set to protect breeding.

RECIPE

Ingredients (4 servings)

  • "Hon-moroko" 160g (about 16)
  • White miso 60g
  • Sugar 30g
  • Vinegar 40ml
  • Mustard 1／2 tsp.

How to cook

  • 1. Rinse "moroko" and skewer into upper chest of fish. Grill on a gas grill, being careful not to overcook it.

  • 2. Mix white miso, sugar and vinegar, and add mustard if you like, to make "dorozu" (vinegared miso with mustard).

  • 3. Place grilled "moroko" on a plate, then put "dorozu" on the fish.

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

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