# Ishimochi Jako no Karaage ｜ Our Regional Cuisines

**Cuisine Name**: Ishimochi Jako no Karaage

**Region**: Our Regional Cuisines

## Main Lore Areas
Seto Inland Sea Coast

## Main Ingredients Used
Ishimochi Jako (Baby White Crocker Fish)

## History, Origin, and Related Events
Ishimochi Jako is a small fish caught in the Seto Inland Sea from spring to summer. In some areas, it is called nebuto, and its standard Japanese name is tenjikudai. Because the otolith, a stone-like bone in the head, is larger than those of other fish, it cannot be eaten whole, but rather its head must be removed before cooking. Because it is a small fish, it has little flesh, but when fried and eaten bone by bone, it has a subtle sweetness to it. It is sweet and sticky, and is sometimes eaten as dumplings.

## Opportunities and Times of Eating Habits
It is often eaten from spring to summer, when the Ishimochi Jako are caught.

## How to Eat
Remove the heads and entrails from the Ishimochi Jako, wash, drain, dust with potato starch and deep fry in oil at 180°C. Sprinkle with salt and eat.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In addition to being eaten at home, it is also available as a side dish at supermarkets. It is also enjoyed with alcohol at restaurants.

## Ingredients
- Ishimochi Jako (Baby White Crocker Fish): 300g
- Salt: as needed
- Pepper: as needed
- Katakuriko (=potato starch): as needed
- Mirin (=sweet rice wine): as needed

## Recipe
1. 1. Remove the head and guts off Ishimochi Jako.
2. 2. Season with salt, pepper, and mirin.
3. 3. Coat lightly with katakuriko (potato starch).
4. 4. Deep fry in oil at 170℃.

## Provider Information
provider : Fisheries Division, Department of Agriculture, Forestry and Fisheries, Okayama Prefecture

![Image](Not found)