Nagano Prefecture


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Ingredients (For 5-6 persons)

  • Carp slices 5 slices and carp head
  • sugar 1 tsp.
  • sake 100 ml
  • Miso paste 100g
  • cooked rice 20g
  • Water 1500-2000ml

How to cook

  • 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.

provider : "Saku City Rural Life Meister's Association Recipe Collection: A Taste of Saku Passed Down from Mother to Child and Grandchildren" (Saku City Rural Life Meister's Association)

* Recipes vary depending on the region and home.