Oita Prefecture

Atama ryori

Atama ryori
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  • Image Source : Takeda Saryo

  • Image Source : Oita Prefecture


Ingredients (For 12 persons)

  • Large whitefish such as nibe, ara, grouper, kuei, trout, etc. 10 kg (~60 kg)
  • Seasonal vegetables (cucumber, etc.) As needed
  • Kabosu (kabosu) As needed
  • Nihaizu (vinegar) or Sanhaizu (vinegar) As needed

How to cook

  • 1. Remove the scales from the fish and separate the body and head.

  • 2. Insert a knife under the gills and remove the pectoral fins together. Separate the head, bones, gills, and pectoral fins.

  • 3. Remove the gills and detach the upper and lower jaws. Remove the meat from the gills.

  • 4. Remove blood, stickiness, etc. from the gills and blanch with salt to clean.

  • 5. Clean the stomach (kouwata), liver, intestines, ovaries (mako), and testes (milt) with a knife and sprinkle with salt.

  • 6. Remove the fillets from the fillets.

  • 7. Boil a large pot of water with plenty of water, and drain the fillets. (Add salt.)

  • 8. [Boiling (1)] Slice the fillet, whelk, and isozuri meat, sprinkle with salt, and boil them in boiling water. (Immerse the meat in boiling water, take it out of the pot, and immediately drain it in cold water.)

  • 9. [Boiling (2)] Season the liver, stomach, and intestines with salt and leave for 30 minutes.

  • 10. [Boiling (3)] Wrap the cod and milt in bamboo skin and boil them for about 60 minutes.

  • 11. [Boiling (4)] Boil the skin, upper and lower jaw, gills and gills, and raabutae, then take them into cold water and clean off the small scales from the skin and skull before they cool. (It takes a short time to boil the skin and gills, while it takes longer to boil the upper and lower jaw and skull because they are larger.)

  • 12. Cut each pre-processed fish into bite-size pieces.

  • 13. Arrange on a platter with seasonal vegetables.

  • 14. Top with yakumi (condiments), red grated radish and red pepper, and sanbaizu (or nihaizu) vinegar. Kabosu (kabosu) is good for the vinegar.

Recipe Arrangements

Seasonal vegetables include udo, spinach, cucumber, bean sprouts, tade, wakame, chimoto, myoga, ginger, etc.

provider : Oita's Local Cuisine for the Next Generation.

* Recipes vary depending on the region and home.