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  7. Amago no Kanroni (Candied simmering Amago trout)

Amago no Kanroni (Candied simmering Amago trout) ｜ Our Regional Cuisines

  • Nara Prefecture

    Amago no Kanroni (Candied simmering Amago trout)

Amago no Kanroni (Candied simmering Amago trout)

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  • Amago no Kanroni (Candied simmering Amago trout)

    Image source: Nara Prefecture

  • Main lore areas

    Yoshino District, Uda District

  • Main ingredients used

    Amago trout, Hoji-cha (roasted green tea)

  • History/origin/related events

    Amago is a freshwater fish about 20 cm long (can reach 30 cm or more) and a member of the salmon family Satsukimasu. It is characterized by small oval-shaped spots called parr markings and fine vermilion dots, and is also called the "queen of mountain streams" because of its beautiful appearance. It has a mild flavor for river fish, and can be enjoyed in a variety of dishes such as tempura, grilled with salt, meuniere, and kanroni (sweetened and simmered).
    Also known as "Amenou" or "Amego", this trout is designated as Nara Prefecture's fish. "Amago no kanroni" is a traditional home-style dish.

  • Opportunities and times of eating habits

    Raw fish is rarely available in supermarkets and is often sold directly to restaurants. This dish is available as a processed food, so it can be eaten all year round.

  • How to eat

    Remove the scales and entrails of the Amago trout, wash the fish clean, and broil it. Put the grilled amago and hoji-cha (roasted green tea) in a pot and bring to a boil. Add seasonings and simmer further.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Even today, it is still made and eaten at home. "Amago no kanroni" is available in the market as a processed food, so it can be easily consumed.

RECIPE

Ingredients (4 servings)

  • Amago trout 4
  • Boiled Hoji-cha (roasted green tea) As needed
  • [Seasoning A] Mirin (=sweet rice wine) 150ml
  • [Seasoning A] Sake 150ml
  • [Seasoning A] Soy sauce 50ml
  • [Seasoning A] Sugar 1-2 tsp.

How to cook

  • 1. Gut the amago trout, rinse well, drain, and broil.

  • 2. Place 1 in a pot, pour in enough hoji-cha to cover. Cover with a paper lid, and simmer over medium heat.

  • 3. When the Hoji-cha is reduced, add the seasoning A in about three parts and simmer slowly over low heat.

  • 4. If desired, ginger (thinly sliced) and sansho (Japanese pepper) may be added to the stew.

provider : Nara Prefecture

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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