# Saganbo no nitsuke ｜ Our Regional Cuisines

**Cuisine Name**: Saganbo no nitsuke

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas of Tochigi Prefecture

## Main Ingredients Used
Saganbo (Spiny dogfish)

## History, Origin, and Related Events
In Tochigi, a prefecture without a sea, people ate sharks, called saganbo (Spiny dogfish) and moro (mouse shark), as raw fish from the sea before refrigerators became widely available. This is because sharks store uric acid in their bodies, and when their lives run out, the uric acid decomposes into ammonia, which prevents decomposition and preservation.The saganbo distributed in Tochigi Prefecture were originally landed at a fishing port in Kitaibaraki, where they were sold at a higher price by removing the fins and skin and shipping the spindle-shaped meat inland to Tochigi Prefecture. The distinctive name "sagambo" comes from a dialect from Kitaibaraki to northeastern Tochigi Prefecture, where spindle-shaped icicles are called "sagabo" or "saganbo. According to the "Bussu-rui Shouko," a collection of dialects from all over Japan compiled during the Edo period, sharks are called "Sagabo" in the Utsunomiya area of Shimono-kuni, indicating that sharks have been eaten in Tochigi Prefecture for a long time.

## Opportunities and Times of Eating Habits
Spiny dogfish are caught in relatively cold regions in the seas around Japan and can be caught all year round, but those caught between December and February are particularly juicy and juicy. Saganbo no niztsuke" used to be a staple winter dish. The stewed fish is also considered delicious after being left to simmer overnight. Today, saganbo is popular throughout Tochigi Prefecture, but in the Otawara area, it is also served on New Year's Day and other "fine days".

## How to Eat
Simmer saganbo fillets in a mixture of soy sauce, sugar, mirin, and sake for about 10 minutes. Finally, top with shredded ginger.

## Efforts for Preservation and Succession
In stores in the prefecture, fillets of "Spiny dogfish" are routinely sold under the name "Saganbo" or "Muki Shark," and are eaten at home as dishes such as boiled or fried.

## Ingredients
- Saganbo (Spiny dogfish): 4 slices
- ginger: 1 sprig
- [Seasoning liquid] Soy sauce: 2 tbsp.
- [Seasoning liquid] sugar: 1 tbsp.
- [Seasoning liquid] mirin: 1 tbsp.
- [Seasoning liquid] Sake: 100cc
- [Seasoning liquid] Water: 100cc

## Recipe
1. 1. Cut half of the ginger into thin slices and the other half into thin strips.
2. 2. Combine seasoning liquid and bring to a boil in a pot.
3. 3. Add the thinly sliced ginger and saganbo fillets to the pot and simmer over medium heat for about 10 minutes.
4. 4. Serve in bowls and garnish with shredded ginger.

## Provider Information
provider : Kumiko Takahashi

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