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Etsuno-nanbanzuke (Etsu fish dish) ｜ Our Regional Cuisines

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  • Fukuoka Prefecture

    Etsuno-nanbanzuke (Etsu fish dish)

Etsuno-nanbanzuke (Etsu fish dish)

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  • Etsuno-nanbanzuke (Etsu fish dish)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Etsuno-nanbanzuke (Etsu fish dish)
    DOWNLOAD

    Image source: Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Chikugo Region

  • Main ingredients used

    Etsu fish

  • History/origin/related events

    Etsu fish, also known as "phantom fish," is found only in Japan in the area around the mouth of the Chikugo River, which flows into the Ariake Sea. A member of the Japanese anchovy family, it grows to about 30 cm in about three years. Juveniles stay in the river until they are around 5 cm in length, after which they migrate to saltwater areas. From May to July, adult fish migrate up the Chikugo River and other rivers to spawn. Only during this short period is the season open for fishing. The fishing method is drift-net fishing, and since the fish are sensitive to weather and water temperature, fishermen rush out on warm days with a southerly wind. The fish that are caught in the nets bounce and die with their silver scales shaking. Beautiful things have short lives, indeed. This is the reason why it is called a "phantom fish" .
    The "Etsu Hunting Boat," held during the Etsu fish fishing season, is a popular summer event in Okawa City, offering a close-up view of Etsu fish fishing and enjoying freshly caught Etsu fish cuisine on a houseboat.

  • Opportunities and times of eating habits

    Etsu fish is only available in the market during the season from May to July. Etsu at this time of year are fatty and very tasty, as it is before the spawning season. Smaller Etsu fish that do not appear on the market are sold at direct-sale stands and are cooked in such dishes as Karaage and Nanbanzuke, which are then served at the home table.

  • How to eat

    The scales come off easily. Since the fish has many small bones, it is processed by cutting the bone with a fine knife. Tosai fish (fish born in that year) are called "Etsuko" locally, and are often deep-fried and eaten because their bones are softer than those of adult fish. It can be enjoyed in a variety of dishes such as sashimi, grilled, deep-fried, simmered, pickled, and sushi.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Etsu fish are a specialty of the Ariake Sea, so the local fishery cooperative is leading the way in coordinating the catch and protection of the fish. Many of them spawn and hatch in the Chikugo River, so efforts are also being made to preserve the environment from the Ariake Sea to the mouth of the Chikugo River. During the short period of time when the fishing season for Etsu fish is open, many people come from far and wide, not only from their hometowns, to eat the fish.

RECIPE

Ingredients (4 servings)

  • Etsu fish 8
  • Katakuriko(=potato starch) As needed
  • [Marinade broth] Soy sauce 60ml
  • [Marinade broth] Vinegar 60ml
  • [Marinade broth] Mirin(=sweet rice wine) 40ml
  • [Marinade broth] Sake 20ml
  • [Pickled vegetables] Onion 120g (1／2 large)
  • [Pickled vegetables] Carrot 60g
  • [Pickled vegetables] Green bell pepper 30g (1)
  • [Pickled vegetables] Red pepper 2

How to cook

  • 1. Combine the Marinade broth and bring to a boil.

  • 2. Cut onion, carrot and green bell pepper into thin strips.

  • 3. Remove the entrails from the Etsu fish, cut off the bones with a knife on both sides at 1mm intervals, sprinkle with Katakuriko(=potato starch), and deep fry until crispy.

  • 4. Marinate the deep-fried hot ones with vegetables in the marinade broth. Add red pepper for spiciness.

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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