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 brought water from Lake Inawashiro opened in the once barren land known as the Azuma Plain. Along with its harsh pioneering history, the food culture of Koriyama's 'carp' has developed. As a precious source of protein supporting people's lives, carp in this region, which boasts 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 '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 its firm elasticity and elegant fat content.

• Carp sashimi: A dish finished with the delicate knife skills of artisans, tightened in ice water. Its mild yet profound flavor is enhanced by a special vinegar miso.
• Sweet simmered carp: A traditional taste simmered until tender to the bone, using a sauce passed down since the establishment. The flesh soaked in the 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 been re-evaluated, leading to the creation of innovative menus using new cooking methods.

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