Carp Cuisine

[Traditional food connecting the lives of pioneers] The indomitable spirit embodied in Koriyama's 'carp cuisine'

In the Meiji era, the 'Azuma Irrigation' that draws water from Lake Inawashiro opened in what was once called the barren land of the Azuma Highlands. Along with the harsh history of pioneering, the food culture of Koriyama's 'carp' has developed. As a precious source of protein supporting people's lives, carp in this region, now boasting one of the highest production volumes in the country, can truly be said to symbolize 'revival and vitality.'

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

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

• Carp sashimi: A dish finished with the artisan's delicate knife skills, tightening the flesh in ice water. Its mild yet profound flavor is enhanced by a special vinegar miso.
• Sweet simmered carp: A traditional taste simmered until soft to the bone, with 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 food. In modern times, its high nutritional value has been re-recognized, leading to the creation of innovative menus using new cooking methods.

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