# Iwashi Dango (Sardine Ball) ｜ Our Regional Cuisines

**Cuisine Name**: Iwashi Dango (Sardine Ball)

**Region**: Our Regional Cuisines

## Main Lore Areas
Central Area, Yumigahama peninsula

## Main Ingredients Used
Sardines, Gobou(=Burdock), Ki no me( a leaf of the Japanese pepper tree)

## History, Origin, and Related Events
The coastline of Tottori Prefecture is approximately 130 km long, with much of it consisting of sandy beaches. During the Edo and Meiji periods, coastal areas like the Yumigahama Peninsula were characterized by beach seining and hand-net fishing, with species like Japanese anchovy being caught. "Iwashi Dango" is a traditional local dish made with fresh anchovies. The anchovies are finely chopped with a knife, mixed with eggs and other ingredients, and cooked in a broth. Unlike some other dango recipes, there's no need for added starch or binding agents, resulting in a soft and fluffy texture. Different varieties of anchovies, such as Ma-iwashi and Urume, contribute unique flavors to the dumplings, making it an interesting and flavorful dish.

## Opportunities and Times of Eating Habits
In Tottori's local fishing ports, the period from April to May marks the peak season for anchovy fishing. During spring, anchovy dumplings with chopped wild vegetables, particularly fresh sprouts, become exceptionally delicious.

## How to Eat
This dish involves pounding anchovies and adding various ingredients before simmering. The ingredients added can include thinly sliced gobou(=Burdock), minced wild vegetables, ginger, and Japanese pepper, enhancing the flavor. In the Yumigahama Peninsula, carbonation is sometimes added at the end to reduce any fishy or astringent taste. Additionally, the mixture can be enjoyed as a type of meatball soup.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is served in school lunches within the prefecture and is also available for purchase at the deli section of supermarkets.

## Ingredients
- Iwashi (sardines): 900g (net weight: 500g)
- Miso: 10g
- Eggs: 1 medium (50g)
- Sakekasu (=sake lees): 20g
- Gobou(=Burdock): 40g
- Leaves of sansho (Japanese pepper tree), ginger, and yuzu peel: as needed
- [Seasoning A (Soup)] Sake: 30g
- [Seasoning A (Soup)] Dashi (Japanese soup stock): 600ml
- [Seasoning A (Soup)] Soy sauce: 20g
- [Seasoning A (Soup)] Mirin(Sweet rice wine): 20g

## Recipe
1. 1. Clean and prepare the Iwashi by removing the head and internal organs. Cut into chunks and finely chop with a knife. (A food processor can also be used.)
2. 2. In a suribachi (=Japanese mortar), combine the chopped Iwashi, miso, beaten egg, and sakekasu (=sake lees). Mix well.
3. 3. Soak the Gobou(=Burdock) in water to remove bitterness.
4. 4. Add the prepared gobo to the mixture from step 2, mix, and divide into 8 portions.
5. 5. In a pot, combine the ingredients for the soup [seasoning A] and bring to a boil. Once boiling, add the shaped portions from step 4 and cook until done.
6. 6. Serve in bowls, and top with seasonal garnishes such as sansho leaves, ginger, or yuzu peel.

## Provider Information
provider : Tottori Prefecture Nutritionist Association

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