Awaji Island Simmered Sand Lance (ikanago)

A beloved specialty from Awaji Island, this seasonal delicacy is crafted by a producer with over six generations of tradition.

Ikanago no Kugini is a classic tsukudani from Hyogo, made using young ikanago (sand lance) measuring just 2–4 cm. These delicate fish are slowly simmered in a rich blend of soy sauce, sugar, mirin, and ginger, allowing the flavors to fully absorb. The name “Kugini” comes from its appearance—resembling small bent nails (“kugi” in Japanese) once cooked.

Harvested for only a short period each year from late February to March, ikanago is a true seasonal ingredient, making this a limited and highly anticipated specialty. During the season, it becomes a staple across local markets and a popular souvenir.