Carp Cuisine

【Traditional food that connects the lives of pioneers】 The indomitable spirit embodied in Koriyama's 'carp cuisine'

In the Meiji era, the 'Azuma Irrigation' that brings water from Lake Inawashiro opened in the once barren land of the Azuma Highlands. Alongside its harsh pioneering history, the food culture of Koriyama's 'carp' has developed. As a precious source of protein that supports people's lives, carp is truly a symbol of 'revival and vitality' in this area, which boasts one of the highest production volumes in the country.

■ The artisan's skill shines through, the pure 'blessing of water'

Koriyama's carp is carefully raised in the clear streams of the Abukuma River and the pure waters of Lake Inawashiro. Its flesh, which has no muddy taste at all, is characterized by its firm texture and elegant fat content.

• Carp sashimi: A dish finished with the artisan's delicate knife skills, tightened in ice water. Its mild yet profound flavor is enhanced by a special vinegar miso.
• Sweet simmered carp: A traditional taste that has been simmered until soft to the bone, with a sauce passed down since the establishment. The flesh, soaked in a sweet and spicy sauce, offers a rich and luxurious flavor.

■ 'Universal nourishment' passed down to modern times

Carp has long been valued as a medicinal dish. In modern times, its high nutritional value has gained renewed attention, leading to innovative menus created with new cooking methods.

Why not experience the 'essence of Koriyama', polished through the harsh winters, with a single chopstick, while reflecting on the passion of the pioneers?