# Kuchizoko no Nitsuke(Simmered Sole fish) ｜ Our Regional Cuisines

**Cuisine Name**: Kuchizoko no Nitsuke(Simmered Sole fish)

**Region**: Our Regional Cuisines

## Main Lore Areas
Ariake Sea Coastline

## Main Ingredients Used
Kuchizoko(=Sole fish)

## History, Origin, and Related Events
The Ariake Sea, which has Japan's highest tidal range and vast mud flats, is home to a variety of unique fish and shellfish, including “Mutsugoro", “Mekaja", “Sea mushrooms", and “Wrasses". The sole fish, which lives on sandy muddy bottoms of shallow waters throughout Japan, is also found in the Ariake Sea and is called “kuchizoko" in Saga Prefecture. Its body is characterized by its leaf-shaped body, with no distinguishable dorsal or caudal fins. The name "kuchizoko" comes from a theory that it resembles the shape of the sole of a shoe, or that its small mouth is on the underside. It is closely related to the flatfish, and has both eyes on the left side of its body. “Kuchizoko" is a familiar food in the Ariake Sea coastal areas and is often stewed in a rich, slightly sweetened seasoning.

## Opportunities and Times of Eating Habits
"Kuchizoko no Nitsuke(=Simmered Sole fish)" has been and continues to be a daily fish dish on the dinner table. Kuchizoko from the Ariake Sea has a unique flavor, and the black tongue is particularly delicious. "Kuchizoko(=Sole fish)" is available all year round, but the plump, simmered "Kuchizoko(=Sole fish)" available from summer to fall is the best tasting. Smaller “Sasa-kuchizoko" can be eaten all the way down to the bones when deep-fried. It is also eaten as a fish dish for baby food and young children because it is easy to remove the meat from the fish.

## How to Eat
In a pot, bring soy sauce, Sake and Mirin(=sweet rice wine) to a boil and cook the "Kuchizoko(=Sole fish)" with the scales removed. Add vegetables and simmer in the stock. Serve the "Kuchizoko(=Sole fish)" with the vegetables.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly made at home and can also be enjoyed at restaurants in the prefecture.

## Ingredients
- Kuchizoko(=Sole fish)(lower lip): 4
- Water: 400 ml
- Sake: 200ml
- Soy sauce: 100ml
- Mirin(=sweet rice wine): 100ml
- Sugar: 4 tbsp.
- Squeezed ginger juice: 20 ml
- Vegetables of your choice, such as gobou(=burdock) or greens: as needed

## Recipe
1. 1. Remove the Kuchizoko(=Sole fish)(lower lip) scales with a scrubbing brush, and gills and entrails remove too, rinse in cold water, blot dry, and make a cut along the backbone.
2. 2. Put the seasonings in a saucepan over high heat, bring to a boil, and add step 1, cut side up. When the water comes to a boil, remove the lye, cover with a drop-lid, cover the pot with a lid, and simmer over slightly higher than medium heat for about 5 minutes. Simmer quickly over high heat as the kuchizoko will cook quickly.
3. 3. Remove the lid from step 2, add the ginger juice, tilt the pot to scoop out some of the cooking liquid, and pour it over the fish several times. Cook the vegetables in the broth. Place in a serving bowl and pour a generous amount of the broth over the top.Saga Prefecture's soy sauce is sweet, so it is often cooked with soy sauce and Sake, without sugar or Mirin(=sweet rice wine).

## Provider Information
provider : Nishikyushu University Saga Cooking & Confectionery Vocational School Tanaka

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