A local dish (KUGINI) telling the tale of seasonal transition.

Feel the transition of season in our local foods.

Now is the season to fish IKANAGO (Ammodytes personatus)
- Japanese sand lance.
During this short period from late Feb to March,
IKANAGO fishing will be allowed.

The area the fishing will be done is in the vicinity of
Awaji, Harimanada and Osaka bay.

KUGINI (釘煮) – the local dish using the IKANAGO (イカナゴ)
to cook them with soy sauce, sugar and ginger – will be cooked
at lots of homes of these area this fishing period.

I love the indescribable mellow taste of KUGINI
– a kind of TSUKUDANI (佃煮).

I eat them as the CHAZUKE (茶漬け) putting them on the cooked rice
on which hot green tea will be served.

It’s a kind of wind of the season we can enjoy eating it.
KUGINI being a TSUKKUDANI, you can keep them
for a long period if being kept properly in the fridge.

http://kobe.travel.coocan.jp/knowledge/ikanago.htm

タグ：Kugini Ikanago Seasonal Story