# Utsubo (moray eel) cuisine/utsubo tsukudani ｜ Our Regional Cuisines

**Cuisine Name**: Utsubo (moray eel) cuisine/utsubo tsukudani

**Region**: Our Regional Cuisines

## Main Lore Areas
Southern Wakayama Prefecture

## Main Ingredients Used
Utsubo, soy sauce, sugar, etc.

## History, Origin, and Related Events
Known as the “gangster of the sea”, the utsubo (moray eel) has an unpredictable temperament as well as sharp upper and lower teeth. The fierce-looking utsubo only consumed in several regions, including the southern region of Wakayama Prefecture. There are about 200 recognized species of utsubo, most of which are 1-1.5 meters long and weigh 1-5 kilograms. Utsubo are in season from November to March, but those caught during the cold season are more delicious because they are fatty and do not smell as much. The flesh of utsubo is white, translucent, and elastic, with a light flavor. In addition to being rich in protein, calcium, and iron, the gelatin between the flesh and skin is rich in collagen.In Wakayama Prefecture, utsubo are often dried before being eaten, and the sight of large quantities of cut open utsubo being dried is common during the fall and winter fishing seasons in the southern part of the prefecture. Utsubo tsukudani, made by frying dried utsubo and boiling it in soy sauce, is a particular regional specialty. In addition to tsukudani, utsubo is also used in hot pots, sashimi, seared utsubo dishes, fried dishes, etc. Its white flesh, which does not have a strong flavor, goes well with all kinds of dishes and can be eaten in various ways, making it a favorite delicacy in the fall and winter since ancient times.

## Opportunities and Times of Eating Habits
Utsubo is in season from fall to winter and is eaten during the cold season. In addition to utsubo tsukudani, utsubo sashimi, and fried utsubo, processed utsubo is also sold, making them easy to eat. Processed fried utsubo is also a popular gift as it goes well with alcohol.

## How to Eat
For tsukudani, combine soy sauce, sugar, and mirin with water to make a sauce and simmer until thickened. Once done, quickly combine the crispy fried utsubo with the sauce.

## Efforts for Preservation and Succession
Utsubo have many bones that are difficult to remove, so they are rarely cooked at home. Seared utsubo and utsubo tsukudani are widely available as they are sold at supermarkets and served at restaurants.

## Ingredients
- Dried moray eel: 1
- Frying oil: As needed
- Sauce ratio: 2 parts sugar, 1 part soy sauce, 1／3 part mirin, 1 part water (adjust amount to taste): 

## Recipe
1. 1. Heat the oil at medium heat and deep fry the moray eel until golden brown. (The utsubo will taste bitter if fried for too long and raw if fried for not long enough)
2. 2. Combine the ingredients for the sauce, heat and simmer until thickened, and quickly add the sauce to the utsubo in 1.
3. 3.  The bottom part of the cut and dried utsubo contains many bones. Pound it with a hammer and cut into 2.5cm x 1cm strips.

## Provider Information
provider : Recipe provided by: “Nishimuro Regional Specialties and Flavors” (Nishimuro Region Livelihood Improvement Friendship Association (now Nishimuro Region Livelihood Research Group Liaison Council))

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