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Simmered Sand Lance (ikanago) 淡路島釘煮玉筋魚

Simmered Sand Lance (ikanago) 淡路島釘煮玉筋魚

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いかなごのくぎ煮 (香川県産)

瀬戸内海の春の風物詩・・・。いかなご漁の盛んな春先のほんのわずかなひとときに、水揚げされた生のいかなごを独自のタレで飴色に煮込みました。折れ釘のように曲がった姿が新鮮さの証です。

Fish is caught at Yamaguchi prefecture and prepared in Awaji Island.

One of Awaji Island's famous item.  Our supplier has been in business for 6 generations! 

Ikanago no Kugini is a famous Tsukudani in Hyogo prefecture.  It is an old-fashioned local dish comprising of 2 - 4cm long ikanago (sand lance) that’s been simmered in sugar, soy sauce, mirin (sweet wine for cooking), and ginger. It got its name from how it looks when cooked – like a bent nail (nail is “kugi” in Japanese)! Ikanago can only be caught for a month, starting from late February each year.
By the time the open fishing season ends, which is around March, a lot of Ikanago no Kugini can be seen lining the racks of supermarkets and other shops. It is also popular as a souvenir. Try it on a bed of white rice or as a snack with alcohol!
由山口県産當地漁民捕獲,在淡路島製造

釘煮玉筋魚是日本兵庫縣的傳統當地特色美食小吃,以玉筋魚為食材的海鮮釘煮料理,曾入選《日本鄉土料理百選》。玉筋魚是一種小型海魚。是非常受人喜愛的特色海鮮食材。
每年2月末開始1個月的時間是捕獲玉筋魚的最佳季節。此時捕獲的玉筋魚體長2-4厘米,因此稱為“新子”或“小女子”。

釘煮玉筋魚的做法是將玉筋魚用日本醬油,砂糖,味淋,薑等調兌成的煮汁煮製,直至湯汁收濃。釘煮玉筋魚的吃法很多。作為下酒小菜最適合配日本清酒,作為米飯的配菜的話能更襯托出白米飯本身的香甜。

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