# Funa Miso (Crucian carp Miso) ｜ Our Regional Cuisines

**Cuisine Name**: Funa Miso (Crucian carp Miso)

**Region**: Our Regional Cuisines

## Main Lore Areas
Owari Area, Kisosansen Area

## Main Ingredients Used
Funa (Crucian carp), Soy Bean, Red Miso

## History, Origin, and Related Events
"Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reaches of the Kiso Three Rivers, which collectively refer to the three rivers, Kiso River, Nagaragawa River, and Ibigawa River, flowing through the Nobi Plain. It is enjoyed not only in the Owari region but also in the southwestern part of Gifu Prefecture, in the Mino region, and in places like Kisosaki Town in Mie Prefecture.The Kiso Three Rivers are blessed with river fish such as crucian carp, carp, and mullet, making them an important source of protein for the local residents. River fish cuisine has a long history of development in this area. Additionally, the red miso (miso made from soybeans) used in "Funa Miso" is a representative seasoning of Aichi Prefecture. This miso is created by cultivating koji mold on soybeans, producing koji from the soybeans, and then fermenting and aging the soybean koji for an extended period. The fermentation and aging process lasts for at least one year and can extend to two or three years, resulting in a rich, complex flavor profile with a deep umami, acidity, and a unique astringency. One well-known brand of this type of miso is widely recognized as Haccho Miso.The use of red miso helps eliminate the specific odor of river fish, enhancing the umami flavor in the Funa Miso dish.

## Opportunities and Times of Eating Habits
The "Kanbuna" (cold-season crucian carp) harvested in the latter half of December to January is said to be the most delicious as it is rich in fat. Even today, the winter fishing of Kanbuna in the Kiso Three Rivers remains a seasonal tradition, and there are events open to the public where people can participate. Kanbuna, known for its firm flesh and rich fat content during this season, is particularly prized for making "Funa Miso." Female crucian carp, especially during this period, have abundant eggs, and those carrying roe are preferred for consumption.

## How to Eat
To make "Funa Miso," start by layering soybeans in a pot and placing Funa(=crucian carp) on top. Slowly cook over low heat for about 5 hours. Then, add a mixture of soybean miso (red miso) and sugar as a sauce, and continue simmering until it thickens. Although this dish takes a considerable amount of time to prepare, the result is tender fish, and you can eat it whole, including the bones.While Funa, soybeans, and soybean miso are the basic ingredients, variations may include adding root vegetables like burdock, or incorporating roasted green tea (hojicha) and ginger to mask any fishy odor. Enjoy it by serving over rice or as a side dish with sake.The key is to simmer the dish until the bones become tender, and using a pressure cooker can expedite the process. The finished "Funa Miso" can be stored as preserved food and enjoyed over an extended period.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)While the process of making it, such as simmering for an extended period, involves considerable effort, the tradition of preparing "Funa Miso" at home has decreased. However, there remains a high demand for this winter delicacy, and during the winter season, it is readily available for purchase in supermarkets and other stores.

## Ingredients
- Funa (=Crucian carp): 4 medium-sized (480g)
- Dried soybeans: 150g
- [A] Red miso: 180g
- [A] Sugar: 70g
- [A] Mirin(=sweet rice wine): 1 1／2 tbsp
- Ginger: 1

## Recipe
1. 1. Soak the dried soybeans in water overnight.
2. 2. Keep the heads of the "Funa (=Crucian carp)", remove scales and internal organs.
3. 3. In a pot, place the soaked soybeans and put the "Funa (=Crucian carp)" on top. Add water and bring to a boil. Discard the water when it boils up.
4. 4. Add water again to the pot, and when it boils, add [A]. Once the red miso is dissolved, add julienned ginger.
5. 5. Simmer over low heat, taking care not to let it burn.

## Provider Information
provider : Aichi's 50 Local Recipe Collection

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