# Carp Miso ｜ Our Regional Cuisines

**Cuisine Name**: Carp Miso

**Region**: Our Regional Cuisines

## Main Lore Areas
Seino Region

## Main Ingredients Used
Crucian carp, soybeans, soybean miso, coarse grain

## History, Origin, and Related Events
“Carp miso,” made by simmering unglazed crucian carp with miso, coarse grain, and soybeans. Within the prefecture, Seino, the basin of the Kiso Three Rivers (the general term for the Kiso, Nagara, and Ibi rivers flowing through the Nobi Plains), is the primary locale for the dish. Outside of Gifu, it is eaten in the Owari region of Aichi Prefecture, Nagashima Town in Mie Precture’s Kuwana City, and Kisomisaki Town. “Soybean miso,” also called “Tokai red miso,” is an irreplaceable seasoning in the Tokai region and is used to make carp miso. In addition, soybean miso contains more beans than other miso, thus containing more proteins and other umami components (glutamic acid). Combined with its relatively strong smell, soybean miso is more than suitable as an ingredient in crucian carp cuisines.

## Opportunities and Times of Eating Habits
The Seino region, home to the Kiso Three Rivers, is famous for river fish dishes, and aside from crucian carp, people also eat other river fish like catfish, common carp, and moroko. In the season when many fish are caught, they are preserved and stored as food for the winter, adding color to the dining table in the cold months. Carp miso is one such dish.

## How to Eat
After removing the scales and innards, grill the carp unglazed then boil for a while with rehydrated soybeans. Then, simmer with coarse grains, soybean miso, and sake. Cooking is finished once the meat is tender and the bones are soft.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Between November and April, it can be bought at supermarkets, roadside stations, and specialty shops that sell Seino regional products.

## Ingredients
- crucian carp (medium sized): 1
- soybeans: 50g
- soybean miso: 100g
- coarse grain: 100g
- sake: 20g

## Recipe
1. 1. Remove the scales and innards from the carp. Wash thoroughly then grill unglazed.
2. 2. Reintroduce water to the soybeans and add in 1, then add enough water to cover the carp and simmer for some time.If lye is produced, remove the lye.
3. 3. Add the soybean miso, sake, and coarse grain and simmer over low heat. Simmer until thick, moving the pot occasionally to prevent the miso from burning.

## Provider Information
provider : Recipe Provider: Gifu Prefecture School Dietitian Association

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