# Aiso no Kanroni(candied japanise dace) ｜ Our Regional Cuisines

**Cuisine Name**: Aiso no Kanroni(candied japanise dace)

**Region**: Our Regional Cuisines

## Main Lore Areas
Nakagawa River basin, Kinugawa River and middle reaches of Omoigawa River

## Main Ingredients Used
Aiso(=japanise dace)

## History, Origin, and Related Events
"Aiso no Kanroni(candied japanise dace)" is a local dish of Tochigi Prefecture, in which "Aiso(=japanise dace)" caught in early spring at big river like Nakagawa River , Kinugawa River, are stewed in a sweetened broth.It is often softened and sweetened because of its slightly bony taste.In Tochigi Prefecture, which is located inland, it was not until refrigerators became widely available that people were able to eat an abundance of fresh seafood. Before that time, dried fish and salted salmon were the main products. Against this background, familiar river fish was used as a valuable source of protein.Traditional small-net fishing began with the creation of a suitable spawning ground, and there are still areas in the prefecture where fishermen catch the "Aiso(=japanise dace)" that come to spawn there.

## Opportunities and Times of Eating Habits
The season for "Aiso(=japanise dace)" is from March to May, but when the spawning season arrives in spring, red spots appear on their bodies, which are called "Aiso". The ones caught in early spring are still small and tender, making them easy to eat. They were often caught during this season and boiled in sweetened soy sauce, or skewered for preservation.

## How to Eat
Simmer over low heat for about 3 hours to tenderize the bones, but instead of simmering them all at once, turn off the heat after about 2 hours at night and simmer for about 1 hour the next morning to soak up the flavor. At this time, leave the lid of the pot open to help remove the odor. You may add ginger, Mirin(=sweet rice wine), or syrup to taste. Once the pot is simmering, do not shake the pot or use chopsticks to prevent it from falling apart. The fish will not keep for a long time, so it should be eaten as soon as possible after cooking.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Traditional cooking classes are held as an opportunity to learn about local food culture, traditions, and local production for local consumption at citizens' lectures hosted by civic groups in Utsunomiya City, and "Aiso no Kanroni(candied japanise dace)" is introduced as part of the menu.

## Ingredients
- Aiso(=japanise dace) (lightly roasted over fire): 1kg
- [Simmered soup] Grain sugar (or sangen sugar): 300-350g
- [Simmered soup] Soy sauce: 200g
- [Simmered soup] Sake: 200cc
- [Simmered soup] Dried plum: 5 to 7 grains
- [Simmered soup] Hot water: as needed

## Recipe
1. 1. In a pot large enough to hold "Aiso(=japanise dace)" comfortably, add seasonings and bring to a boil once.
2. 2. While removing the scum, check the sweetness and spiciness. It should be slightly sweet.
3. 3. Add "Aiso(=japanise dace)" carefully.
4. 4. over with a drop-lid and simmer over low heat. Add hot water if necessary.
5. 5. Simmer over low heat for about 3 hours, until the fish is tender to the bone. Instead of simmering all at once, simmer for 2 hours at night, then turn off the heat and simmer for 1 hour the next morning to allow the flavor to soak in.
6. 6. Simmer carefully so as not to burn, and finish the cooking liquid so that there is still some liquid left.

## Provider Information
provider : "Furusato no Wagokoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

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