# Koi no Kanroni(Sweetened Boiled Carp) ｜ Our Regional Cuisines

**Cuisine Name**: Koi no Kanroni(Sweetened Boiled Carp)

**Region**: Our Regional Cuisines

## Main Lore Areas
Aizu Area

## Main Ingredients Used
Carp

## History, Origin, and Related Events
Koriyama City in Fukushima Prefecture flourishes in carp production. In the Meiji Period, water was drawn from Inawashiro Lake to make ponds, and families of samurai lineage began raising carp in reservoirs in various places, multiplying the production output. Additionally, since silkworm culture was also flourishing, "silkworm pupae", which were the food for carp, were also easy to obtain, which became another reason for increased production. Carp raised in the clean water of Inawashiro Lake had less of a bad smell, and were frequently shipped outside the prefecture to places like Yamagata, Akita and Nagano. While carp is used in many dishes such as karaage and ankake, "koi no kanroni" (sweetened boiled carp) is made by stewing a great deal of sugar, syrup, soy sauce and sake together for a salty-sweet taste which covers any of the carp's bad smell and makes for a dish packed with flavor.

## Opportunities and Times of Eating Habits
Originally enjoyed as part of a meal for special days, it is now eaten throughout the year, and also served at restaurants and accommodation facilities.

## How to Eat
Cut the trimmed carp into chunks and add to a pot with boiling water, soy sauce, sake, sugar, syrup etc., and allow to stew for a few hours while removing the scum. Afterwards, turn off the flame and while letting it cool, it is important that you baste the carp in broth to keep it saturated in it. If left overnight and reheated the next day, the flavor will have absorbed even more for further deliciousness.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is typically made at home. It is also served in restaurants and lodgings as a local specialty. Also, as part of the "Koi ni Koi suru Koriyama Project" in Koriyama, an active effort is being made to convey information about Koriyama carp while dispelling rumors about this local specialty, including promoting awareness of carp dishes like sweetened boiled carp.

## Ingredients
- Carps: 4-5 fish (20-25 cuts)
- 【Sauce】Sake: 180ml
- 【Sauce】Soy sauce: 270-290ml
- 【Sauce】Water: 1.8L
- 【Sauce】Granulated sugar: 650g

## Recipe
1. 1. Prepare the carp for cooking. After hitting the head of the live carp with a knife to make it lose consciousness, insert the knife from the gills to cut off the head. Remove the gall bladder by hand. With the knife, slice into five round slices.
2. 2. In a pressure cooker, add 1 and the 【sauce】ingredients. Insert a bamboo basket to prevent the carp from charring at the bottom of the cooker.
3. 3. Boil for 1 hour 40min-1 hour 50min. (If boiling by pot, start off on high heat, and once boiling, stew on low heat for 5-6 hours.)
4. 4. Remove carp from 3, reduce the remaining sauce for 20min on low heat.
5. 5. Pour the sauce on the carp, and the dish is finished. Sprinkle on Japanese pepper as you like.

## Provider Information
provider : Recipe provided by: Shogatsu-So (Koriyama City, Fukushima Prefecture)

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