# Shishamo kanroni (Sweetened boiled smelt) ｜ Our Regional Cuisines

**Cuisine Name**: Shishamo kanroni (Sweetened boiled smelt)

**Region**: Our Regional Cuisines

## Main Lore Areas
Iburi, Hidaka, Kushiro, Tokachi

## Main Ingredients Used
Shishamo smelt

## History, Origin, and Related Events
"Shishamo kanroni" is a local dish that uses "shishamo smelt", one of the fish that represents Hokkaido. "Shishamo" has deep roots in Hokkaido's regional cuisine: as well as "shishamo kanroni", where the fish is sweetened and boiled, it is also pickled in oil or vinegar, or made into "konbumaki (where it is dried and sliced before being wrapped in kombu kelp and boiled)"."Shishamo" is an indigenous species of Hokkaido, only inhabiting rivers on the Pacific coast. In recent years, almost all of the "shishamo" in Japan has been capelin smelt, caught in the Atlantic Ocean and imported. Only a minimal amount of actual Hokkaido "shishamo" is available. It is a migratory fish, spawned in rivers before growing to maturity in the sea. Schools of the fish swim upstream from mid-October to November, laying their eggs on the riverbed. "Shishamo" containing roe (eggs) are especially delicious, serving well as either a side dish with rice or a snack to accompany drinks.For the Ainu people indigenous to Hokkaido, fish such as "shishamo" or salmon were treasured as a precious foodstuff for getting through the winter. In kanji characters, "shishamo" is written as "willow-leaf fish": this originates from the story that the fish was created from a willow leaf by the Ainu gods.

## Opportunities and Times of Eating Habits
In the town of Mukawa, whereshishamo are caught, ”drying the fish on bamboo mats” is a distinctive feature of late fall to early winter. Families often ate the fish when the fall spawning season arrived, but shishamo catches are currently in decline, which has made it more expensive. As such, "shishamo kanroni" that uses capelin smelt instead is more widely available throughout Japan.

## How to Eat
Grill the smelt without seasoning, then simmer in a saucepan for approximately 10 minutes. Add sugar, mirin and soy sauce, before simmering down until the liquid reduces. You can also add shredded ginger root for extra flavour, if you wish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Hokkaido shishamo smelt is rare, and not often found in stores, but it is sold online. “Shishamo kanroni” is still sold at supermarkets, souvenir stores etc, but it often uses capelin smelt instead of shishamo.

## Ingredients
- Shishamo smelt: 400g
- Sake: 1／2 cup
- Sugar: 5 tbsp.
- Mirin: 3 tbsp.
- Water: 1 cup
- Soy sauce: 1／3 cup

## Recipe
1. 1. Rinse the smelt, and leave to dry in the shade. Once dried, grill the smelt unseasoned.
2. 2. Heat a saucepan, and add the sake. Add the water, then the smelt, and simmer for approximately 10 minutes. Season with the sugar, mirin and soy sauce, and gently simmer until the flavors soak in and the liquid reduces. You can also add shredded ginger root depending on your preference.

## Provider Information
provider : "A Taste of Hokkaido" by Akiko Nambu

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