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. Nara
  7. Ei no Nikogori (Stewed Ray dish)

Ei no Nikogori (Stewed Ray dish) ｜ Our Regional Cuisines

kyodo_ryori

  • Nara Prefecture

    Ei no Nikogori (Stewed Ray dish)

Ei no Nikogori (Stewed Ray dish)

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)
  • Ei no Nikogori (Stewed Ray dish)
    DOWNLOAD

    Image source: Non Profit Organization "Nara Food Culture Research Group"

  • Main lore areas

    Katsuragi Area and other Areas in Nara Prefecture

  • Main ingredients used

    Ray

  • History/origin/related events

    "Ei no nikogori" is a stewed ray dish with sweet and spicy sauce. It is a standard local dish in the Katsuragi area and other areas in the prefecture. The gelatinous substance of the ray dissolves into the broth when it is boiled, and when it cools down, it hardens into a jelly-like substance. This jelly-like dish is called nikogori, which this ray stew dish’s name came from. The Katsuragi area had long been in close contact with Osaka's Kawachi district. When fish landed in Osaka, they arrived quickly via the Takenouchi Highway, making it possible to enjoy the freshest seafood. In particular, rays, which produce an ammonia smell when they are no longer fresh, were used to make this dish.
    Ray stew was also served at autumn festivals. "Noppei" and this "Ei no nikogori" were also eaten at the Onmatsuri Festival held at the Wakamiya Shrine of the Kasuga Grand Shrine in Nara.

  • Opportunities and times of eating habits

    It has been served on special occasions such as the Onmatsuri festival held at the Wakamiya shrine of the Kasuga Grand Shrine in Nara, New Year's holidays, weddings, and other festive occasions. The ray used in "Ei no nikogori" is in season from spring to summer, but it is caught year-round, so it can be eaten all year round.

  • How to eat

    Ray liver is cut into small pieces, stir-fried, and simmered with okara (soy pulp) for a savory, rich, and delicious flavor.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Even today, it is often made at home and passed down from parent to child.

RECIPE

Ingredients (2-3 servings)

  • Ray 350g
  • Sake 1／4 cup
  • Mirin (=sweet rice wine) 2 tbsp.
  • Thinly sliced ginger 2,3 slices
  • Water 2 cups
  • Sugar 2 tbsp.
  • Soy sauce 1／4 cup

How to cook

  • 1. Cut ray into 6 cm cubes, soak thoroughly in water to remove any odor, and drain.

  • 2. Place all ingredients except ray in a saucepan, bring to a boil, then add ray and cook over medium heat.

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

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