# Iwana no Shioyaki (Salt-grilled Char) ｜ Our Regional Cuisines

**Cuisine Name**: Iwana no Shioyaki (Salt-grilled Char)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kurihara City and environs

## Main Ingredients Used
Char

## History, Origin, and Related Events
Char is a fish only lives in the upper stream of headwater areas where clear water flows. It is very difficult to catch.Miyagi Prefecture was the first area in Japan to farm char, which is difficult to catch. Farmed char raised in clean water has no off-smells and tastes sweet. It has soft skin and is best enjoyed simply with salt-grilled. It has been popular with ordinary people since ancient times. Also char for raw consumption has been developed in Miyagi Prefecture, and ‘Date Iwana’, came from the original local species unique to the prefecture, was successfully developed by. Today, the “Date Iwana” is being farmed in Kurihara City, the birthplace of char farming, as well as in Yamato Town and Shiroishi City. ”Date Iwana” has been bred not to have eggs, which enables it not to suffer from growth stagnation or decline in quality during the spawning season. As a result, it grows to approx. 50cm in length and approx. 1kg in weight in two or three years. It is controlled under the strict brand management guidelines, and only large char over 800g can be called “Date Iwana”. ”Date Iwana”, developed to be shipped for eating raw, was bred in the strictly controlled environment and food. It enables not to have the peculiar characteristics of river fish. As such, it is used not only for eating raw, such as sashimi, also used in a wide range of dishes, including in Japanese, Western and Chinese cuisine with its high-quality white flesh.

## Opportunities and Times of Eating Habits
Summer is the best season for wild char when it is fatty and fully nourished before the spawning season. Given the stable supply of farmed char, it can be eaten all year round.

## How to Eat
Clean the char with removing guts. Skewer and sprinkle with salt, and grill it slowly over charcoal.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Miyagi Prefecture is developing several dishes and promoting “Date Iwana” to the public through various events and other activities.

## Ingredients
- Char: 1
- Salt: Approx. 3g
- Bamboo skewer: Approx. 40cm in length

## Recipe
1. 1. Clear 25cm-lemgth of char. Then skewer it.
2. 2. Sprinkle a pinch of salt (approx. 3g) on both sides of the char from 30cm-high. (Also sprinkle salt on the tail).
3. 3. Grill the char over charcoal. Rotating the skewer while it is still hot makes it easier to remove.
4. 4. Remove the skewer from the char, place it on a bowl, and garnish with ginger pepper or other seasoning.

## Provider Information
provider : Masafumi Suzuki (resident of Kurihara City/Grilling char for about 15 years)

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