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. Saganbo no nitsuke

Saganbo no nitsuke ｜ Our Regional Cuisines

  • Tochigi Prefecture

    Saganbo no nitsuke

Saganbo no nitsuke

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    All areas of Tochigi Prefecture

  • Main ingredients used

    Saganbo (Spiny dogfish)

  • History/origin/related events

    In Tochigi, a prefecture without a sea, people ate sharks, called saganbo (Spiny dogfish) and moro (mouse shark), as raw fish from the sea before refrigerators became widely available. This is because sharks store uric acid in their bodies, and when their lives run out, the uric acid decomposes into ammonia, which prevents decomposition and preservation.
    The saganbo distributed in Tochigi Prefecture were originally landed at a fishing port in Kitaibaraki, where they were sold at a higher price by removing the fins and skin and shipping the spindle-shaped meat inland to Tochigi Prefecture. The distinctive name "sagambo" comes from a dialect from Kitaibaraki to northeastern Tochigi Prefecture, where spindle-shaped icicles are called "sagabo" or "saganbo. According to the "Bussu-rui Shouko," a collection of dialects from all over Japan compiled during the Edo period, sharks are called "Sagabo" in the Utsunomiya area of Shimono-kuni, indicating that sharks have been eaten in Tochigi Prefecture for a long time.

  • Opportunities and times of eating habits

    Spiny dogfish are caught in relatively cold regions in the seas around Japan and can be caught all year round, but those caught between December and February are particularly juicy and juicy. Saganbo no niztsuke" used to be a staple winter dish. The stewed fish is also considered delicious after being left to simmer overnight. Today, saganbo is popular throughout Tochigi Prefecture, but in the Otawara area, it is also served on New Year's Day and other "fine days".

  • How to eat

    Simmer saganbo fillets in a mixture of soy sauce, sugar, mirin, and sake for about 10 minutes. Finally, top with shredded ginger.

  • Efforts for Preservation and Succession

    In stores in the prefecture, fillets of "Spiny dogfish" are routinely sold under the name "Saganbo" or "Muki Shark," and are eaten at home as dishes such as boiled or fried.

RECIPE

Ingredients (For 4 persons)

  • Saganbo (Spiny dogfish) 4 slices
  • ginger 1 sprig
  • [Seasoning liquid] Soy sauce 2 tbsp.
  • [Seasoning liquid] sugar 1 tbsp.
  • [Seasoning liquid] mirin 1 tbsp.
  • [Seasoning liquid] Sake 100cc
  • [Seasoning liquid] Water 100cc

How to cook

  • 1. Cut half of the ginger into thin slices and the other half into thin strips.

  • 2. Combine seasoning liquid and bring to a boil in a pot.

  • 3. Add the thinly sliced ginger and saganbo fillets to the pot and simmer over medium heat for about 10 minutes.

  • 4. Serve in bowls and garnish with shredded ginger.

provider : Kumiko Takahashi

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