# Koi no Ito-zukuri ｜ Our Regional Cuisines

**Cuisine Name**: Koi no Ito-zukuri

**Region**: Our Regional Cuisines

## Main Lore Areas
Matsue City

## Main Ingredients Used
Carp, carp roe, etc.

## History, Origin, and Related Events
Shinjiko is a brackish lake with a mixture of freshwater and seawater, connected to Nakaumi between the Shimane and Tottori prefectures. It is home to an abundance of marine life, including basket clams, pond smelt, ice fish, sea bass, greasyback shrimp, carp, and eel, which are known as "Shinjiko Shicchin," or the Seven Delicacies of Lake Shinji.Shinjiko's relatively low salinity enables a large catch of freshwater carp, some of which are said to weigh nearly 20 kg. They are generally eaten in "Koikoku (miso soup)" or as Arai (sashimi). "Koi no Ito-zukuri" was a noble cuisine eaten by emperors and shoguns from the Kamakura period to the Meiji period. Today, it is a winter regional cuisine of Matsue City, which gained prosperity as a castle town. The carp is divided into three pieces and cut into long, thin threads, then sprinkled with roasted carp roe. This technique is said to have been learned from the "Shijo-ryu," a school of Japanese cuisine dating back to the Heian period. It is served by sprinkling roasted carp roe on top of long, thinly sliced pieces of carp sashimi.

## Opportunities and Times of Eating Habits
Carp are mainly caught during the cold season from December to March. The flavor is best during the spawning season in April to May, when the fish has accumulated the most nutrients. After this, the fish lose weight and the flavor becomes diminished. Legend has it that eating carp can increase the production of breastmilk in postpartum women, and it was valued in the past as a nutritious ingredient. It used to be an essential dish for celebrations, but it is not served as often today due to changes in eating habits.

## How to Eat
The carp are divided into three pieces, abdominal bones and pin bones are removed, and vertical cuts are made along the body. Then, they are thinly sliced horizontally to make long, thin threads. Before sprinkling on the carp sashimi, the carp roe is salt-rubbed, rinsed, then placed in a pot. If carp roe is not available, herring roe or scrambled eggs are sometimes used instead. One of the defining features of "Koi no Ito-zukuri" is the "Irizake" (reduced sake) in the sauce. "Jidenshu," which has a rich sweetness, was used to make Irizake in the past, but it is difficult to obtain today because of the limited supply. Instead, Irizake is recreated today by mixing sake, mirin, soy sauce, salt, and other ingredients such as roasted rice and roasted plums.

## Efforts for Preservation and Succession
Because it requires a great deal of technique to make, it is rarely made at home and is instead eaten as a celebratory meal in traditional Japanese restaurants and other restaurants in Matsue City.

## Ingredients
- Carp: Half fish
- Carp roe (if unavailable, use egg yolk or herring roe): As needed
- Sake: 4 tbsp.
- Mirin: 2 tbsp.
- Soy sauce: 2 tbsp.
- Rice: As needed
- Pickled plum: 1 piece
- Bonito flakes: As needed

## Recipe
1. 1. Descale the carp, remove the head and guts, then cut into 3 pieces.
2. 2. With the carp skin facing down, cut a paper-like shape about 2mm thick, then cut vertically into thin strips.
3. 3. Put the carp roe into a bowl and rub with salt to clean, then rinse with water and boil.
4. 4. After boiling, drain the water and dry-roast to remove the moisture, then sprinkle onto the carp strips.
5. 5. Boil the peeled skin on high heat, cut into thin strips and serve on the side of the carp strips.
6. 6.  Combine the sake, mirin, soy sauce, and salt, wrap the roasted rice and grilled pickled plum in cheesecloth and add to the liquid, and boil until it is reduced to about half. Add the bonito flakes just before turning off the heat, then strain.

## Provider Information
provider : Recipe source: Kiyokazu Nakamoto, Executive Vice President of the Shimane Culinary Association

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