# Seguroiwashi no gomazuke ｜ Our Regional Cuisines

**Cuisine Name**: Seguroiwashi no gomazuke

**Region**: Our Regional Cuisines

## Main Lore Areas
Kujukuri Town

## Main Ingredients Used
Japanese anchovy, sesame, ginger, red pepper

## History, Origin, and Related Events
Sardines have been eaten since the Heian period and are a familiar fish to the Japanese. The word "yowashi" was changed from "yowashi" to "iwashi" because sardines become weak as soon as they are brought ashore. The Kujukuri-hama beach in Chiba boasts the largest catch of sardines in Japan. Sardine fishing in this region has been active since the Edo period. It is said to have spread rapidly after fishermen from Kishu, Wakayama Prefecture, immigrated to the area and began seine fishing. The Kuroshio Current flows off the coast of Kujukuri-hama, and bonito, mackerel, and sardines are carried by the Kuroshio Current around the area, making it one of the best fishing grounds in Japan. Sardines caught on Kujukuri Beach are affectionately called "seguro" by the locals. （Seguro sardines are caught in large quantities but do not last long, and one method of preserving them has been handed down from generation to generation: sesame-zuke (pickled sardines in sesame paste).

## Opportunities and Times of Eating Habits
It is made and eaten in winter, when it is in season. It is a local dish that is popular as an everyday side dish, a snack, and as an event food.

## How to Eat
This dish is made with fresh sardines. After removing the sardines' heads and entrails and rinsing them under running water, the sardines are soaked in salt and repeatedly weighed down to remove the water. The sardines are marinated for several hours, adding roasted sesame seeds and red pepper, and are ready to eat in two to three days.

## Efforts for Preservation and Succession
This local dish of Chiba Prefecture was selected as one of the "100 best local dishes of rural villages" by the Ministry of Agriculture, Forestry and Fisheries of Japan. It is actively produced on the sea side of Kujukuri-cho and Ooamishirasato City as a souvenir product. The seasoning ratio of pickled vinegar differs from store to store. Frozen products are also available.

## Ingredients
- Japanese anchovy: 500g
- Salt: 1／4 cup
- Yuzu peel: a pinch
- red pepper: a pinch
- root ginger: 1／4 piece
- sesame seeds: a pinch
- [Seasoning A] Vinegar: 1／2 cup
- [Seasoning A] Sake: 1／4 cup
- [Seasoning A] Sugar: a pinch
- [Seasoning A] Salt: 1／3 tsp.

## Recipe
1. 1. Remove the head and entrails from the sardines, rinse them under running water, and soak them in lightly salted water for 30 minutes to remove the blood.
2. 2. Drain off the sardines, place in a bowl, sprinkle with salt, and let stand for 5 hours.
3. 3. Cut red pepper into small pieces, shred root ginger and roast sesame seeds.
4. 4. Rinse 2 in cold water, drain, combine seasoning A in a bowl, and soak for 7 hours.
5. 5. Drain off the water from 4, place in a pickling bowl, sprinkle with 3, stack repeatedly and put a weight on top.
6. 6. After 2 to 3 days (adjust time according to taste), it is ready to eat.
7. 7. Garnish with strips of yuzu peel.

## Provider Information
provider : "Chiba no okazu" (Chiba Prefecture Dietary Improvement Council)

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