# Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki) ｜ Our Regional Cuisines

**Cuisine Name**: Sakana no Jifu/Sakana no Sukiyaki (Fish Jifu/Fish Sukiyaki)

**Region**: Our Regional Cuisines

## Main Lore Areas
Higashikishu food culture area (mainly fishing villages along the Kumano Nada coast)

## Main Ingredients Used
Freshly caught blue-backed fish (Saury, Mackerel, Mullet, Bonito, etc.), Seasonal vegetables such as Chinese cabbage and Green onions, Tofu, Konjac noodles, and Mushrooms

## History, Origin, and Related Events
Generally called uosuki or okisuki, this is a hotpot dish in which seafood, vegetables, and many other ingredients are simmered in a light broth, and it is a popular dish in fishing towns. In the Higashikishu region, it is a sukiyaki-style hotpot dish made with seasonal fish and seasonal vegetables from the rich fishing grounds of the Kumano Sea and seasoned with soy sauce. For this reason, it is made in fishing villages over a wide area, from the Shima region on the Kumano Nada coast towards the Higashikishu area, but Owase City has long established it as a “local cuisine.” In the area around Kumano City in the southern part of Higashikishu, it is called “fish jifunabe.”

## Opportunities and Times of Eating Habits
This local food was created as a communal meal that could be easily eaten together, no matter how many people there were, and made with plenty of fresh fish constantly brought to fishing ports along the Kumano Nada coast. Because it warms the body, it is often made especially in winter, and is enjoyed by many around the table. It has become a staple dish at home, so much so that those at a loss for what to make for dinner often say, “Let’s have jifu tonight.” Especially in winter, it is a perfect dish to quickly warm up the body.

## How to Eat
The abundant fish of the Kumano Nada was used as the main ingredient for a communal meal that could be accepted and eaten happily, no matter how many people gathered or if the number of guests suddenly changed. Any type of fish or vegetable can be used, and the quantity does not matter either. However, the fish used must have a blue back. Some families beat eggs in a bowl and use it as a dipping sauce. It is truly a fishing town’s rendition of a sukiyaki hotpot.

## Efforts for Preservation and Succession
Even today, it is widely eaten as a standard dish at home. It is featured on school lunch menus in the prefecture, and sessions are held to let people experience the taste of the dish's name.

## Ingredients
- Frigate tuna, etc.: 2
- Chinese cabbage: 200g
- Onion (or green onion): 150g
- Konjac noodles: 200g
- Grilled tofu: 100g
- Shiitake mushrooms: 100g
- Shimeji mushrooms: 50g
- [Broth] Sake: 200g
- [Broth] Sugar: 60g
- [Broth] Soy sauce: 70ml (2 tbsp. if adding mirin)

## Recipe
1. 1. Cut the fish into bite-sized pieces and cut the other ingredients into appropriate sizes, similar to sukiyaki.
2. 2. Put the seasonings in a pot and bring to a boil to make a broth.
3. 3. Add each ingredient to the broth from 2 and simmer in the same way as for sukiyaki. Add the fish after the vegetables are almost cooked.
4. 4. Once it boils, remove the scum.
5. 5. Divide into portions for each person. Eat with a beaten egg according to your preference.

## Provider Information
provider : ”Taste of Mie: Sensai Mansai” (Mie Food Culture Research Group)

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