Koikoku ｜ Our Regional Cuisines

1. [Preparation]
Cut carp into round slices and soak in boiling water for 4 or 5 minutes. Remove the white part of the carp when it is soaked in water.

2. Arrange the pre-treated carp slices in a pot and add sake and water.

3. Boil over high heat, and when it begins to boil, carefully remove the scum (do not remove the tasty oil). (Do not remove the flavorful oil.)

4. After removing the scum, reduce the heat to medium so that the liquid does not become cloudy, add all of the sugar and about 1／3 of the miso, and simmer slowly. Mix in a small amount of miso and rice in a mortar and pestle, and simmer for about 3 hours.

5. Add green onions, tofu, or frozen tofu to taste, and stir in the remaining miso to taste.
After serving, sprinkle with powdered Japanese pepper and garnish with boiled Japanese parsley.

6. More broth will make more "koikoku" than enough for the number of people.