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Awaji Island Ikanago no Kugini  淡路島釘煮玉筋魚
Awaji Island Ikanago no Kugini  淡路島釘煮玉筋魚
Awaji Island Ikanago no Kugini  淡路島釘煮玉筋魚
Awaji Island Ikanago no Kugini  淡路島釘煮玉筋魚
Awaji Island Ikanago no Kugini  淡路島釘煮玉筋魚
Awaji Island Ikanago no Kugini  淡路島釘煮玉筋魚

Awaji Island Ikanago no Kugini 淡路島釘煮玉筋魚

Regular price $26.09 Sale price $28.99 Unit price per

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。