Kinme no Nitsuke (Stewed Red Snapper) ｜ Our Regional Cuisines

Shizuoka Prefecture

Kinme no Nitsuke (Stewed Red Snapper)

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Main lore areas

Shimoda City, Higashi-Izu-cho (Inatori)
Main ingredients used

Red Snapper, Ginger

History/origin/related events

The Izu Peninsula in Shizuoka Prefecture is a production area for Kinmedai (splendid alfonsino), and Shimoda Port is Japan's leading fishing port for the catch of Kinmedai. There are three types of Kinmedai caught in Izu: Jikinmedai (local Kinmedai, also known as Inatori Kinmedai or Himodori Kinmedai), Shimakinmedai (Island Kinmedai), and Okikinmedai (Offshore Kinmedai). Among them, Jikinmedai is considered the finest Kinmedai, known for its excellent richness and flavor. It is caught through single-line fishing, but the catch has dramatically decreased, making it a difficult-to-obtain brand of Kinmedai. The Kinmedai landed at Inatori Fishing Port in Higashi-Izu Town is this local Kinmedai, referred to as "Inatori Kinme." The representative dishes for Kinmedai include sashimi and simmered dishes. In the case of simmering, the fish, either in slices or as a whole, is sweetly simmered in soy sauce, sake, and sugar. In recent years, various menus beyond sashimi and simmered dishes have also been developed.
Opportunities and times of eating habits

From October to late March, Kinmedai is at its best, with the most flavorful and fatty meat during this season. It is enjoyed not only in home cooking but is also featured on the menus of various restaurants and eateries.
How to eat

Remove scales, gills and gutters, and cut the sea bream into 3 pieces. Pour the sauce made by combining sake, sugar, and soy sauce into a pot and bring to a boil over high heat, then add the sea bream and thinly sliced peeled ginger to the pot. Cover with a drop-lid and simmer for 10 minutes, turning off the heat when the fillets are shiny. For a special occasion, serve the fillets as a stewed dish on a platter instead of as fillets.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
New menu items such as croquettes, burgers, ramen noodles, and shumai (steamed pork dumplings) are being conceived and offered at restaurants, all with a twist of boiled goldfish.

RECIPE

Ingredients (4 servings)

Red Snapper 1 (900g)
Gobo (Burdock root) 1 (200g)
[A] Water 3 cups
[A] Cooking sake 1／2 cup
[A] Sugar 80g
[A] Soy sauce 130cc

How to cook

1. Remove the scales from the Kinmedai. Make an incision from the gill section, and remove the gills and internal organs. Peel the skin from the gobo using the back of a knife and cut it into 5 cm(2 inch) lengths.
2. In a large pot, combine [A] ingredients and mix well.
3. Add 1 to 2, and heat the mixture. Use medium heat, and when it starts boiling, cover with a drop lid. Occasionally pour the broth over the ingredients while simmering.

Recipe Arrangements

provider : "Shizuoka no Okazu" Kaikosha

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

Kinme no Nitsuke (Stewed Red Snapper) ｜ Our Regional Cuisines

Shizuoka Prefecture

Kinme no Nitsuke (Stewed Red Snapper)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook

Recipe Arrangements