# Memaki ｜ Our Regional Cuisines

**Cuisine Name**: Memaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Town of Fujikawaguchiko

## Main Ingredients Used
Dried arame kelp, wakasagi (Japanese pond smelt) or similar fish, soy sauce, sugar, sake, mirin

## History, Origin, and Related Events
"Memaki" is a local dish in which fish is wrapped in arame (a kelp related to kombu) and slowly simmered with soy sauce and sugar. The name "memaki" comes from the fact that it is wrapped in arame kelp. It is said that since the middle of the Edo period, the Shinto priests who provided lodging and received guests on their religious trips to Mount Fuji treated them to memaki. It has also spread throughout the region as a festive dish to celebrate the regular festival at Kawaguchi Asama Shrine in Fujikawaguchiko Town. Memaki's triangle shape is said to represent Mount Fuji, while the toothpick used to hold the arame kelp wrapping is said to signify the pilgrim's staff used to climb Mount Fuji. These may also convey the religious belief in Mount Fuji and a prayer for safety in climbing the mountain. Because the arame kelp used as an ingredient is very hard, it must be simmered for several days. However, this serves to preserve the dish, and it was once used as a convenient portable food for climbing Mount Fuji. In addition, memaki's triangle shape mimics the shape of the kimono worn by the enshrined deity, the goddess of Fuji Lady Konohanasakuyahime.

## Opportunities and Times of Eating Habits
In April, storefronts around Fujikawaguchiko Town line up arame kelp on display to be sold as an ingredient for memaki.

## How to Eat
Arame kelp is boiled and shade-dried, then used to wrap fish and make a triangle shape. Following this, it is simmered at least 10 hours until soft, then seasoned and simmered again until the flavor is absorbed.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because it is made only in some areas and requires a lengthy effort, the number of memaki producers is decreasing. However, the regional dish is cherished so much by locals that the spring festival held in April of each year at Kawaguchi Asama Shrine is known as the "Memaki Festival," and the local women of each household pass on the tradition to their children and grandchildren by making it at home.

## Ingredients
- dried arame kelp (2 bundles): 500g
- approximately 150 small fish such as wakasagi (Japanese pond smelt): 
- water: as needed (a generous amount)
- soy sauce: 400ml
- sugar: 500g
- sake: 300g
- mirin: 180g

## Recipe
1. 1. Boil arame kelp in plenty of boiling water for about 10-15 minutes, rinse well with cold water, and dry in the shade until no longer wet.
2. 2. Wrap fish fillets in arame kelp to make a triangle shape, and secure with a toothpick.
3. 3. Arrange ingredients from step 2 in a pot, add plenty of water, and simmer for at least 10 hours while skimming any scum that develops.
4. 4. When the memaki become soft, season with soy sauce, sugar, sake, mirin, and other flavorings, and simmer long enough for the flavor to soak into the center of the memaki. (Low heat)

## Provider Information
provider : Recipe provided by the "Yamanashi No Shoku Marugoto Taiken Handbook"

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