Hokkaido Prefecture


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Ingredients (For 4 persons)

  • Herring, cut into pieces 3 pieces
  • Boiled kelp 50g
  • Kampyo (dried gourd) 2 pcs.
  • Mirin (sweet cooking rice wine) 1/4 cup
  • sugar 1 1/2 cups
  • soy sauce 1/2 to 2/3 cup
  • vinegar 1/2 tbsp.
  • salt 1/6 tsp.
  • Rice rinsing liquid to taste

How to cook

  • 1. Wipe the kombu with a dish towel and cut into 15 cm pieces. Soak the kipper overnight in rice water, wash clean, and cut to the width of the kombu.

  • 2. Place the kipper on the kombu, roll it up, and tie it with washed kanpyo.

  • 3. Lay the kombu rolls flat in a pan, pour in plenty of water, simmer for a few hours, then add sugar, mirin, soy sauce, and vinegar and cook until the flavors are absorbed.

Recipe Arrangements

In addition to kipper, you can also use chica (herring), salmon ice head, or shishamo (Japanese shishamo eel).

provider : "A Taste of Hokkaido" (by Akiko Nanbu)

* Recipes vary depending on the region and home.