Saga Prefecture


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  • Image Source : Kashima City Tourism Association


Ingredients (For 10-15 persons)

  • Crucian Carp 330g (2 medium fish)
  • Kelp 100g (2 medium sized fish)
  • Daikon radish 130g
  • Konnyaku 110g (1/2 sheet)
  • lotus root 65g
  • Burdock root 65g (1 burdock)
  • Red miso 100g (1 pound)
  • Brown sugar 100g (1 pound)
  • White sugar 50g
  • soy sauce 2 tbsp
  • Sugar flavored water 65g

How to cook

  • 1. Make suume soup by straining aka-miso (not included in the quantity) through a bag. Miso is placed in a sarashi bag and suspended, and the juice is squeezed out naturally.

  • 2. Clean the kelp by removing sand.

  • 3. Roll the crucian carp in the kelp. Tightly roll the crucian carp and tie with kanpyo (not included).

  • 4. Put radish, konnyaku, lotus root, and burdock root cut into large pieces in a pot, arrange the 3 ingredients in the pot, add 1 rinse soup and seasonings, and simmer over low heat for about 10 hours.

  • 5. When the amount of liquid in the pot is reduced, add more liquid to the pot and simmer for about 10 hours.

provider : Local cuisine of the town of Odonga

* Recipes vary depending on the region and home.