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 draws water from Lake Inawashiro opened in the once barren land known as the Azuma Plain. Alongside its harsh history of development, the food culture of Koriyama's 'carp' has thrived. As a valuable source of protein that supports people's lives, carp in this region, which boasts one of the highest production volumes in the country, can truly be seen as a symbol of 'revival and vitality.'

■ The skill of artisans shines in the pure 'blessings 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, is characterized by firm elasticity and refined fat.

• Carp sashimi: A dish finished with the delicate knife skills of artisans, tightened in ice water. Its light flavor is enhanced by a special vinegar miso.
• Sweet simmered carp: A traditional taste simmered until tender, 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 gained renewed attention, leading to innovative menus with new cooking methods.

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