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  6. Nebuto no Karaage

Nebuto no Karaage ｜ Our Regional Cuisines

  • Hiroshima Prefecture

    Nebuto no Karaage

Nebuto no Karaage

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  • Main lore areas

    Fukuyama City

  • Main ingredients used

    Nebuto, potato starch, oil, salt

  • History/origin/related events

    Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea, and is commonly called tenjikudai. It is also called "ishimochi" or "ishikaberi" because of its hard head. Because its otolith bone is larger than those of other fish, it cannot be eaten whole from the head even though it is a small fish, so the head is removed and eaten. It is in season from May to September, and is selected as one of the "Bingo Fish" by fishermen in the Bingo area (Mihara City, Onomichi City, Fukuyama City, Hiroshima Prefecture; Kasaoka City, Okayama Prefecture) who choose representative fish of their area. Deep-fried nebuto is made by dipping nebuto in potato starch and deep frying it, making it a snackable dish. It is popular as a snack for children and as a snack for alcoholic beverages. In 2021, Fukuyama City held a "Fukutsumami General Election," a competition to determine the ranking of "Fukuzumami," snacks made from the city's specialties, and "Nebuto no Nanbanzuke" was chosen as the fourth place winner, making it one of The Big Four .

  • Opportunities and times of eating habits

    It is in season from May to September. It is a favorite snack for children and as a snack for alcoholic beverages. Nebuto is also eaten as tempura, nanbanzuke, and other dishes in addition to fried fish.

  • How to eat

    Remove the head and guts off nebuto, wash the nebuto in salted water, dust with potato starch, and deep fry in medium oil. Sprinkle salt on the fried fish.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It has been selected as "Bingo Fish," the local fish of choice by local fishermen, by the Bingo Local Fish Supporters. This organization is engaged in activities to promote the taste and cooking methods of Bigo's local fish to the younger generation, and has invented "Nebukatsu" (fried tenjikudai). Nebuto was also featured in the "Fukuyama City's General Election of Fuku Tsumami," further raising awareness of the dish. It is served at several restaurants in the city and is sometimes sold at supermarkets. In addition, "Nebuto Furikake" (sprinkled with nebuto), invented by elementary school students, has been commercialized and is served in school lunches at kindergartens and schools in the city. Nevuto-sebei," a rice cracker made from whole nebuto, is also sold.

RECIPE

Ingredients (4 servings)

  • Nebuto (Tenjikudai) 160g
  • Salt a little
  • Wheat flour as needed
  • Katakuriko(=potato starch) as needed
  • Oil for frying as needed

How to cook

  • 1. Remove the heads of the nebuto and wash them in salted water.

  • 2. Lightly dust 1 with equal parts flour and potato starch.

  • 3. Deep fry 2 in medium oil.

  • 4. Sprinkle salt over the fish while it is still hot.

provider : "A Taste of Fukuyama: Local Cuisine" (Fukuyama City Council of Dietary Improvement Promoters)

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

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