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  7. Yanagawa-nabe (stewed loach with egg)

Yanagawa-nabe (stewed loach with egg) ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Yanagawa-nabe (stewed loach with egg)

Yanagawa-nabe (stewed loach with egg)

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  • Yanagawa-nabe (stewed loach with egg)
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    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Chikugo Region (Yanagawa City)

  • Main ingredients used

    Loach, Gobou(=Burdock root), Egg

  • History/origin/related events

    Yanagawa City, which is located in the southwestern part of the Chikugo region, is almost entirely included in the Chikushi Plain and has a flat land profile. In the past, it was a marshy area, but by digging ditches (channels), the city has been able to secure water for daily use by improving the drainage of the land. The city is also known as the "City of Water" because of the ditches that run through the city. One of the specialties of Yanagawa City is "Yanagawa-nabe" made with loach. Eels and loaches have been eaten in this area since ancient times. Loach is as nourishing as eel, and its reasonable price has made it a favorite among the common people. The loach season is from spring to early summer. It is also said that it was a dish to stay healthy in the hot summer. "Yanagawa-nabe" is a dish in which loaches are carefully prepared, boiled with burdock, etc., and a dish topped with an egg, and is often treated as a different dish from "Dozeu-nabe".

  • Opportunities and times of eating habits

    It is said that a live loach is good to use. In recent years, farmed and frozen loach have become available and can be eaten throughout the year. In preparation for winter, loach dive into rice paddies to overwinter, and those caught just before that time are said to be especially tasty and fatty.

  • How to eat

    The loach is small and slimy on the surface and has many small bones, so you have to prepare it well. After the loach has been cleaned and opened, the small bones should be carefully removed to make it more palatable. In an earthenware pot, place the Akunuki burdock and shiitake mushrooms, arrange the open loach in a radial pattern, add the Warishita, let it simmer, add the beaten egg, and finally garnish with Yakumi. The tender loach meat, fluffy egg, and sweet and spicy flavor combine to make a dish that goes well with both rice and sake.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is served at Japanese restaurants and other eateries, where you can enjoy delicious "Yanagawa-nabe" with a twist.

RECIPE

Ingredients (for 2 persons)

  • Loach Around 4 (if not available Anago 100g)
  • Gobou(=Burdock root) 100g
  • Shiitake mushrooms 4
  • Mitsuba leaves 20g
  • Eggs 2
  • Sansho powder To taste
  • [Seasoning A] Dashi (=Japanese soup stock) 200 ml
  • [Seasoning A] Mirin(=sweet rice wine) 50ml
  • [Seasoning A] Light soy sauce 50ml
  • [Seasoning A] Sake 30ml

How to cook

  • 1. Open loach, rid the meat of its smell, add them to a sauce made of dashi (= Japanese soup stock), mirin(=sweet rice wine), light soy sauce, and sugar, and bring to a boil.

  • 2. In a shallow-bottomed earthenware pot, lay out the cleaned shaving Gobou(=Burdock root) and sliced shiitake mushrooms, arrange the loach neatly on top, and add the sauce from step 1.

  • 3. After cooking for a minute, pour in the beaten egg, sprinkle with Mitsuba, turn off the heat when the egg is half-cooked, and finish cooking in the residual heat.

  • 4. Sprinkle a little powdered sansho on top, if desired.

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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