# Trout Ankake ｜ Our Regional Cuisines

**Cuisine Name**: Trout Ankake

**Region**: Our Regional Cuisines

## Main Lore Areas
Shonai Area

## Main Ingredients Used
Trout, chives, ginger, salt, sugar, and kudzu flour.

## History, Origin, and Related Events
Trout Ankake is a springtime dish representative of the Shonai area. It is made from the most delicious of all trout, “Sakuramasu” or cherry trout. When cherry trout is young, they fight for their territory. The losing fish go down to the sea and become “Sakuramasu” or cherry trout, while the winning fish stay in the river to grow to become “yamame” or landlocked trout. The name “Sakuramasu” is said to come from the blooming of the cherry blossoms, which is the same time when these fish come back to the river after preparing nutrients for their spawning during the fall. Sakuramasu is one of the most iconic fishes of Yamagata Prefecture, and it was designated as the prefectural fish in 1992.“Trout Ankake” was first eaten during the Edo period. It is believed that the tradition of cooking with “Ankake”, a thick savory sauce, came to the Shonai region after being introduced by merchant ships passing through Osaka and Hokkaido. It is still a popular dish today for celebrations and special occasions. Since Ankake sauce uses sugar and kudzu flour, which were very scarce ingredients at the time, it was most likely that trout ankake was a dish served when entertaining house guests.

## Opportunities and Times of Eating Habits
Trout ankake has become a springtime delicacy, and is made in Japanese homes similar to how grilled trout and simmered Moso soup are prepared. It is an iconic staple dish, especially during "the Sakata Festival "and" Tsuruoka Tenjin Festival" held in May. Today, it is not uncommon for families to order trout ankake from a restaurant. During such times, family members and relatives gather to eat it.

## How to Eat
Boiled trout meat is topped with chives and poured over with the starchy ankake sauce. Ginger is then placed separately on top of the fish. Unlike the ankake found in Kyoto, the ankake is served cold and tastes sweet. Some families and restaurants prepare it alongside sliced boiled eggs or somen noodles. It is a dish commonly made by caterers and is eaten during times of celebration.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is still widely prepared and eaten today. This is especially so during" the Sakata Festival "and "the Tsuruoka Tenjin Festival" in May. It can also be found served at restaurants, prepared by caterers, or as a side dish in a supermarket.

## Ingredients
- Sakura masu or cherry trout: 300 grams
- Chives: 300 grams
- Ginger: 300 grams
- Salt: A pinch
- Ankake sauce: 
- (For ankake sauce) Potato starch: 3 tablespoons
- (For ankake sauce) Sugar: 6-7 tbsp.
- (For ankake sauce) Sake: 3 tablespoons
- (For ankake sauce) Soy sauce: 3 tablespoons
- (For ankake sauce) Water: 1 1／3rds of a cup

## Recipe
1. 1. Cut the fish into three pieces, sprinkle salt, and put it in a pre-heated steamer.
2. 2. Boil the leek and cut it into 5 cm long pieces.
3. 3. Stir the sauce. How to make ankake:[Step 1] Bring sake to a boil in a pot, then add water, soy sauce, and sugar.[Step 2] Turn off the heat and gradually add potato starch, dissolve it in the water by stirring clockwise with a wooden spoon.[Step 3] Put the pot over a medium heat again and stir well until the starch becomes transparent and shiny, being careful not to burn it.[Step 4] Remove from the heat and stir well until cool.
4. 4. Arrange the fish and chives in a bowl, then pour over the ankake sauce. Lastly, garnish the fish with grated ginger.

## Provider Information
provider : Recipe provided by Tsuruoka OuchiGozen

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