Koi no Karaage (Fried carp) ｜ Our Regional Cuisines

Ibaraki Prefecture

Koi no Karaage (Fried carp)

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Image provided by: Kasumigaura Kitaura Fisheries Promotion Council
Image provided by: Kasumigaura Kitaura Fisheries Promotion Council
Image provided by: Reiko Arata, Professor, Tokiwa University
Image provided by: Sales and Distribution Section, Sales Strategy Department, Ibaraki Prefectural Government

Main lore areas

Southern region, Kasumigaura, Namegata City, Tsuchiura City
Main ingredients used

Carp

History/origin/related events

In Kasumigaura, the second largest lake in Japan in terms of area, carp farming began in the late 1960s, mainly in the Kitaura area, and today it is the area that produces the most carp in the country. Carp has long been known as a high-grade fish along with sea bream, and was favored by the imperial family and aristocracy during the Nara and Heian periods. Later, carp became widespread among the populace, and a variety of carp dishes became popular. It is said that carp become dragons when they climb up the Ryumon Falls, and they are a symbol of good fortune used as a metaphor for success in life. It was customary to serve carp on ceremonial occasions such as betrothal banquets, as well as to pregnant women, due to its rich nutrients.
Carp are raised in Kasumigaura over a period of one to three years. Year-old carp are commonly used in a sashimi dish called "koi no arai" because their smaller bones do not easily hurt the mouth. Two- to three-year-old female carp have eggs, making them suitable for dishes such as "koi no kanroni" (carp stewed in sweetened soy sauce). The availability of carp of various sizes is thought to be the reason why other carp dishes such as "koikoku" (carp stewed in miso soup) and "koi no umani" (carp stewed in sugar, soy sauce, and sake) have gained popularity. Today, fried carp is one of the most popular carp dishes for both children and adults.
Opportunities and times of eating habits

Since there is no particular season for farm-raised carp, they are eaten throughout the year. "Koi no Karaage (Fried carp)" is popular among children because it is fried and can be eaten with the bones intact. It is also included in school lunch menus.
How to eat

Carp fillets are coated with potato starch and fried in oil. The method of preparing "Koi no Karaage (Fried carp)" varies from household to household and restaurant to restaurant. They can be seasoned with common seasonings and fried, and served with a dipping sauce.
The most important part of preparing carp is to remove the fishy smell, which can be eliminated by repeatedly rinsing the carp. As hot water will affect the flavor of the carp, it is important to use cool water when rinsing the carp. If selecting carp, make sure to use live carp, as freshness is important. It is also key to avoid damaging the internal organs. If bile or undigested food comes into contact with the flesh, it will cause it to smell and discolor, so preparation must be done with the utmost care.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
School lunch programs use cooked and frozen carp for frying. It is also served as a local dish. "Koi no Karaage (Fried carp)" is also available at supermarkets, roadside stations, and restaurants in the Kasumigaura area. A carp farmer in the Kasumigaura-Kitaura area is selling frozen carp fillets that have been pre-processed and vacuum-packed while still fresh, in an effort to make local carp dishes more readily available.
In Namegata City, carp is professionally deboned, with the small bones cut, so that the fish can be eaten with the bones intact. The carp is then prepared for drying, frozen, and served as a local dish in school lunches. “Fried carp” has become a popular menu item for school lunches.

source : Reiko Arata, Professor, Tokiwa University, Let’s Enjoy Ibaraki Cuisine, https://www.ibaraki-shokusai.net/season/fish/koi_kakouhin/

RECIPE

Ingredients (3-4 portions)

Carp fillets 200g
Potato starch 1・1／2 tbsp.
Cooking oil Appropriate quantity
【Sauce】 Soy sauce 45ml
【Sauce】 Vinegar 40ml
【Sauce】 Sugar 45g
【Sauce】 Sesame oil 1 tsp.
【Sauce】 Ginger (grated） 10g
【Sauce】 Japanese chili pepper powder 1／5 tsp.
Spring onion 20g

How to cook

1. Peel the skin and scales from the carp and slice the carp into three pieces.
2. Cut the carp into thin slices, using a knife to cut through the small bones in the meat so that they can be eaten.
3. Coat in potato starch and fry.
4. Combine the sauce ingredients in a pot, heat, and dip the freshly fried carp in the sauce.
5. Serve with shredded spring onion.

provider : Reiko Arata, Professor, "Department of Health and Nutrition", "Faculty of Human Sciences", "Tokiwa University"/Collaborators: Takemi Ebisawa (President, Kitaura Fishery Association, chef), Keiko Ebisawa, Eiko Maie (President, Ibaraki Prefecture Eating Habits Promotion Council)

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

Koi no Karaage (Fried carp) ｜ Our Regional Cuisines

Ibaraki Prefecture