# Fuka no Yuzarashi ｜ Our Regional Cuisines

**Cuisine Name**: Fuka no Yuzarashi

**Region**: Our Regional Cuisines

## Main Lore Areas
Nanyo region

## Main Ingredients Used
Fuka (shark), migarashi miso, tofu, konjac

## History, Origin, and Related Events
"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, including Isabafuka, Mabuka, Hoshibuka, etc. This dish is said to have began when, in the past, fuka that were caught by fishermen but could not be sold were mixed with vinegared miso and made into a side dish. It has a pleasant texture, with firm flesh and crunchy fins. The preparation is so time-consuming that even if you start making it in the morning, it won't be ready until the evening, so it is only made by a small number of businesses. It is a dish that you never tire of eating, with a harmony between the mild-flavored fuka and light, tangy vinegar miso, and it is popular as a drinking snack or as part of a banquet platter. Fuka is eaten in many regions, including places far from the sea where it is difficult to obtain fresh fish, such as the mountainous parts of the Chugoku region. However, in Uwajima City, it is held in equally high regard as fresh sashimi.

## Opportunities and Times of Eating Habits
Hachimori ryori (banquet platter) is a representative festival cuisine of the Nanyo region. This cuisine is not concerned with the number of people, and it is a well-balanced arrangement featuring ingredients from the sea and the fields. "Fuka no Yuzarashi" is an essential element of Hachimori ryori. It is eaten with migarashi miso (seasoned miso) made from homemade miso.

## How to Eat
After quickly blanching the fuka in boiling water, remove the scales with a soft scrubbing brush, rinse in cold water, then fillet. Grind the miso in a mortar, and mix in karashi mustard, vinegar, and sugar to your liking to make migarashi miso, then use as a dipping sauce. It is usually served with konjac knots, tofu, and seasonal vegetables, and the harmony of mild flavors with sharp, spicy miso stimulates the appetite.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Fuka is very difficult to prepare so it is not often made at home, but it can be found in local restaurants and supermarkets in Ehime prefecture.

## Ingredients
- Fuka (shark): 600 to 700g
- Spinach: 100g
- Cucumber: 100g
- [Migarashi miso] Barley miso: 100g
- [Migarashi miso] Vinegar: 3-4 tbsp.
- [Migarashi miso] Sugar: 2 tbsp.
- [Migarashi miso] Karashi mustard: 1 tbsp.
- Accompaniments: appropriate quantity (tofu, konjac, scallion)

## Recipe
1. 1. Place the fuka (shark) in plenty of hot water, quickly remove, and remove the scales with a soft scrub brush.
2. 2. Rinse the fuka from step 1 with water, fillet, cut diagonally into 5-8mm wide pieces, then soak in 3L of water with a pinch of salt.
3. 3. Place the fuka from step 2 in boiling water, boil for 2 minutes, soak in cold water, then drain (do not overcook).
4. 4. Dice the tofu into 3cm pieces, blanch, then chill.
5. 5. Cut the scallion into 4cm long pieces, blanch, then chill. Blanch and chill the konjac. Blanch the spinach and cut into 4cm pieces. Peel the cucumber and cut into thin slices.
6. 6. Grind the miso in a mortar, mix together the karashi mustard, vinegar, and sugar to your desired taste, then serve in a colorful arrangement.

## Provider Information
provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)

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