# Koi-no-Umani ｜ Our Regional Cuisines

**Cuisine Name**: Koi-no-Umani

**Region**: Our Regional Cuisines

## Main Lore Areas
Okitama Region, Yonezawa City

## Main Ingredients Used
Koi (=Carp), Soy source, Mirin (Sweet Rice Wine), Sugar

## History, Origin, and Related Events
Koi-no-Umani is a local dish made by koi (=Carp) cut into round slices and simmering them in sugar, soy sauce, and sake. koi (=Carp) was once a valuable source of protein in inland rural areas. It is said that the practice began in 1802, when Yozan Uesugi, the ninth lord of the Yonezawa domain, proposed the promotion of koi (=Carp) farming in order to secure nourishing foodstuffs in Yonezawa, an inland area with scarce fishery resources. Yozan had a pond built near the drainage outlet of houses (the pond is called “Sesena”), where he had people raised koi (=Carp) using rice water (water left over from washing rice), leftovers, and silkworm chrysalis (called “Mayu-mi”) as food.Koi (=Carp) was a luxury food, so the common people usually ate koi (=Carp) dishes only on special occasions. Koi (=Carp) farming flourished mainly in the Okitama region and developed from the Taisho to Showa periods. Koi (=Carp) farming methods in this region included rearing them in clean spring water or groundwater to make them spit out mud.Koi (=Carp) farmed in and around Yonezawa City are said to be of high quality and firm due to the severe winter cold, and under the brand name of "Yonezawa koi (=Carp)," they are a local specialty along with Yonezawa beef and Tateyama apples. However, the number of producers has been declining in recent years.It is said that "Koi-no-Umani" became popular after the Russo-Japanese War, when sugar became more readily available. Koi (=Carp) is also eaten in other ways, such as "Koi-koku" (koi (=Carp) stewed in miso soup) and "Koi-no-Arai" (koi (=Carp) sliced into pieces and lightly washed in cold water).

## Opportunities and Times of Eating Habits
In modern times, it has an image of being eaten mainly by the elderly, but in Yamagata Prefecture, it has been handed down as a dish to be served at celebrations such as New Year's, Obon, and Weddings.Koi (=Carp) is the same pronunciation as the Japanese word "Koi" (come), so implies the joy of being welcomed. Also, koi (=Carp) is considered an auspicious food because it is associated with the image of a koi (=Carp) going up a waterfall, signifying ascent, among other things. It tends to be eaten inland rather than in the Shonai area, where fresh seafood is more readily available. In the past, "Koi-no-Umani" was often made at home, but in recent years, many people buy it easily at supermarkets.

## How to Eat
It is eaten stewed with sugar, sake, soy sauce, etc. in a salty-sweet sauce. Basically, koi (=Carp) should be cooked while fresh. All parts of the body, except the gall bladder, are edible.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Although there are fewer opportunities to make it at home, ready-made products are readily available at supermarkets and souvenir stores. It is also served at banquets where many people gather. Some communities also offer it as a local cuisine menu item in school lunches.

## Ingredients
- Koi (=Carp) (Round slice): 5pieces (200g/piece)
- Water: 800ml
- Sake: 350ml
- Sugar (Red coarse sugar): 300g
- Soy source: 150-200ml
- Starch syrup: 50g

## Recipe
1. 1. Remove the gall bladder without crushing it, and then cut the koi (=Carp) into round slice. Note that if the gallbladder is crushed, the entire meat will become bitter. Place koi (=Carp) in a pot and add Sake enough until the koi (=Carp) is covered. Then add water to 1-2 cm above the koi (=Carp).
2. 2. Put water and 1／3 of the amount of seasonings in a pot, add koi (=Carp) slices and bring to a boil.
3. 3. Remove scum, add 1／3 of the seasonings every 30 minutes, and simmer for 1 1／2 hours.
4. 4. Koi (=Carp) is ready when the moisture is gone and the surface of the meat is beautifully shiny. Let it sit overnight to absorb the flavors, then turn the heat back up to simmer.

## Provider Information
provider : Yamagata Prefecture

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