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

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.

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。