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  6. Gori no tsukudani

Gori no tsukudani ｜ Our Regional Cuisines

  • Shiga Prefecture

    Gori no tsukudani

Gori no tsukudani

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  • Main lore areas

    All over the prefecture, centering on Kitako

  • Main ingredients used

    Gori fish, grains of pepper, soy sauce, etc.

  • History/origin/related events

    Gori tsukudani" is a dish made by tsukudaniing gori, a small fish that lives in Lake Biwa. Gori tsukudani is a local dish that has spread throughout the prefecture. Gori tsukudani" used to be so commonly eaten that it was considered a household delicacy, but in recent years the catch has decreased and gori is becoming a luxury food.
    Gori is a species of goby called yoshinobori that lives in Lake Biwa and is also called urori in some areas. Gori is also selected as one of the "Eight Delicacies of Lake Biwa" as one of the representative fish and shellfish of the lake. Gori live mainly at depths of 5 to 6 meters, and are small fish, ranging from about 1 to 3 centimeters in length. Unlike other lake fish, they hide in the sand and do not come out until the sun rises. They are in season from early summer to early fall, so they are a seasonal fish that can only be caught during a very short period of time. Its characteristic is that its flesh is soft and clear, and it can be used in various dishes such as "gori tsukudani" (tsukudani of gori), kama-age (kama-age), and in spaghetti.

  • Opportunities and times of eating habits

    Gori is caught from early summer to early fall, so dishes using fresh gori are only available for a short period of time. However, "gori tsukudani" is also sold as a processed food, so it can be easily purchased and eaten all year round. Gori tsukudani" is delicious and goes well with rice, so processed food products made from gori tsukudani are popular as souvenirs.

  • How to eat

    In a pot, add seasonings and bring to a boil. When it comes to a boil, add gori, and when it comes to a boil, add sansho (Japanese pepper) and cook further. Add mirin (sweet cooking sake) and strain the cooking liquid over all.

  • Efforts for Preservation and Succession

    Although it is still made at home, it is now also sold as a processed food, and since it is now easily available, more and more households are buying it. It is also served as school lunch and is popular among the younger generation, and is also available at roadside stations and restaurants.

RECIPE

Ingredients (For 1 pot)

  • Gori fish 500g
  • Sugar (medium granulated sugar) 250g
  • Soy sauce 150 ml
  • Sake 150ml
  • Mirin (sweet cooking sake) 30ml
  • Japanese pepper to taste

How to cook

  • 1. Put sugar, soy sauce and sake in a saucepan and bring to a boil.

  • 2. Bring to a boil, add the Japanese pepper and simmer over medium heat for 20 minutes.

  • 3. Add mirin (sweet cooking sake) and turn it all around, then strain the cooking liquid to finish.

provider : Shiga Dietary Culture Study Group

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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