野鯉の全て

All about Wild Carp
My fishing home ground is the trunk of the Tone River.

7. Carp Dishes

◆Many places famous for carp dishes in Japan
　Many places famous for carp dishes have been introduced on TV, in magazines and so on. I’d like to talk about them starting from the north.

＊Yonezawa city in Yamagata prefecture
　 In Edo era(1600-1867), Uesugi in Yonezawa clan, encouraged his people to cultivate carp by using chrysalises of silkworms as　feed.

＊Tamatsukuri town and Itako city in Ibaraki prefecture
　They are famous for their largest amount of cultivated carp in Japan

＊Saku city in Nagano prefecture
　 This city has been cultivating carp for more than three hundred years, using clear water.

＊Along the Kiso, Nagara, Ibi　Rivers in Gifu prefecture

＊Tado town in Mie prefecture
　There is a famous carp dish restaurant which many travelers visited to get energy on their way to and from Ise Shrine in Edo era(1600-1867).

The map of Japan, but only the northern part of the main island of Japan

Carp grilled with rice wine(Sake), soy sauce and suger. The taste of carp eggs is unforgettable.

Variety of carp dishes

i)　Grill carp and then baste it with the sauce made of soy source, sugar and sake (rice wine)

ii)　Grill carp fillet marinated in the marinate of rice wine, sugar and soy souce.

iii) The common ones (Arai) are to slice thinly raw carp, and then wash the slices in ice water. Eat them with soy souce.

iv)　Also you can try other special dishes such as
roasted carp sprinkled with salt.

v)　Butterfly small carp and grill or smok it.

　At Shimizuya in Itako city, very big carp grilled with sake, soy sauce tasted as nice as usual for a long time.
　You can’t forget the taste of eggs of carp once you tried them.

Koi-koku
Carp cooked in the soup of soybean paste(Miso-soup)
Slices of raw carp (Sashimi) as a main part of hors d'oeuvre

◆ Carp dishes at my house

Carp rice：
　Slice the cleaned carp and boil it in hot water. After taking the bones and skin away, add soy sauce, sugar and sweet sake(Mirin) for seasoning, vegetables (especially mushrooms and thinly cut ginger to diminish the odor and boil them together.)
　Mix rice and these.

　You can also mix rice with carp meat and the soup which is made while you boil the carp and cook
rice　and carp meat together.

Pickled with miso(soybean paste)：

　Clean and slice the carp into 2-3 cm thickness. If the carp is big, you can cut it into half along with its mall-bone then slice Dry carp slice with paper napkin. Pickle the carp slice in the miso mixture, sugar and sake( or sweet sake).
　To pickle them be sure all carp slices are covered by miso mixture. Several days after pickling, you grill it and eat. If you don’t like mall bones of carp, take them away before pickling or after you　grilled the carp. You can also add lemon or ginger to diminish the odor if you wish.
　You should make pickled carp from the late fall to the early spring and keep it in the refrigerator
because it is raw.

　The basic rule for carp cooking is to use live carp and you should season carp a little bit sweet. You can also use wine(red or white) instead of sake or sweet sake. Besides, I think the bigger the carp is the more　delicious. It’s an angler’s privilege to cook live carp weighing from 7 to 10kg.. It is desirable to keep the fished carp in clean water for a week and then cook it if you could.

◆Carp dishes in foreign countries
Germany
　
　During my residence in Germany, I was wandering in Dusseldorf on Christmas holidays and happened to find live carp at a small supermarket. I hadn’t known that German people eat carp until then.　It was a wide, cultivated carp. I also learned that there were some ponds for cultivating carp in　Bohemian District on TV in 2004. From program I learned that very big carp live in the Rhine and Donau River.
　I wonder how they cook carp.

Carp dishes at Bamberg, Germany Bamberg

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　８．Carp in the classical books

7. Carp Dishes
◆Many places famous for carp dishes in Japan 　Many places famous for carp dishes have been introduced on TV, in magazines and so on. I’d like to talk about them starting from the north. ＊Yonezawa city in Yamagata prefecture 　 In Edo era(1600-1867), Uesugi in Yonezawa clan, encouraged his people to cultivate carp by using chrysalises of silkworms as　feed. ＊Tamatsukuri town and Itako city in Ibaraki prefecture 　They are famous for their largest amount of cultivated carp in Japan ＊Saku city in Nagano prefecture 　 This city has been cultivating carp for more than three hundred years, using clear water. ＊Along the Kiso, Nagara, Ibi　Rivers in Gifu prefecture ＊Tado town in Mie prefecture 　There is a famous carp dish restaurant which many travelers visited to get energy on their way to and from Ise Shrine in Edo era(1600-1867).
The map of Japan, but only the northern part of the main island of Japan


Carp grilled with rice wine(Sake), soy sauce and suger. The taste of carp eggs is unforgettable.
		Variety of carp dishes i)　Grill carp and then baste it with the sauce made of soy source, sugar and sake (rice wine) ii)　Grill carp fillet marinated in the marinate of rice wine, sugar and soy souce. iii) The common ones (Arai) are to slice thinly raw carp, and then wash the slices in ice water. Eat them with soy souce. iv)　Also you can try other special dishes such as roasted carp sprinkled with salt. v)　Butterfly small carp and grill or smok it. 　At Shimizuya in Itako city, very big carp grilled with sake, soy sauce tasted as nice as usual for a long time. 　You can’t forget the taste of eggs of carp once you tried them.

Koi-koku Carp cooked in the soup of soybean paste(Miso-soup)		Slices of raw carp (Sashimi) as a main part of hors d'oeuvre



◆ Carp dishes at my house
Carp rice：　Slice the cleaned carp and boil it in hot water. After taking the bones and skin away, add soy sauce, sugar and sweet sake(Mirin) for seasoning, vegetables (especially mushrooms and thinly cut ginger to diminish the odor and boil them together.) 　Mix rice and these. 　You can also mix rice with carp meat and the soup which is made while you boil the carp and cook rice　and carp meat together.

Pickled with miso(soybean paste)：　Clean and slice the carp into 2-3 cm thickness. If the carp is big, you can cut it into half along with its mall-bone then slice Dry carp slice with paper napkin. Pickle the carp slice in the miso mixture, sugar and sake( or sweet sake). 　To pickle them be sure all carp slices are covered by miso mixture. Several days after pickling, you grill it and eat. If you don’t like mall bones of carp, take them away before pickling or after you　grilled the carp. You can also add lemon or ginger to diminish the odor if you wish. 　You should make pickled carp from the late fall to the early spring and keep it in the refrigerator because it is raw. 　The basic rule for carp cooking is to use live carp and you should season carp a little bit sweet. You can also use wine(red or white) instead of sake or sweet sake. Besides, I think the bigger the carp is the more　delicious. It’s an angler’s privilege to cook live carp weighing from 7 to 10kg.. It is desirable to keep the fished carp in clean water for a week and then cook it if you could.
◆Carp dishes in foreign countries Germany 　　During my residence in Germany, I was wandering in Dusseldorf on Christmas holidays and happened to find live carp at a small supermarket. I hadn’t known that German people eat carp until then.　It was a wide, cultivated carp. I also learned that there were some ponds for cultivating carp in　Bohemian District on TV in 2004. From program I learned that very big carp live in the Rhine and Donau River. 　I wonder how they cook carp.
Carp dishes at Bamberg, Germany		Bamberg