The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Koikoku

Toyama

Simmered carps in miso to make it easier to eat

Koikoku

A traditional local food of sliced carps simmered in miso. It was named "Koikoku" after the name of miso "Kokushou" which was used for cooking. Fish or meat with strong or peculiar flavors become very tasty when cooked with miso. This food has been widespread in the inland of Eastern Japan.

Recipi of cuisin

for ４ persons

  • carp4 slices
  • daikon (cut into quater-rounds)50ｇ
  • hakusai (cut into chunks)100ｇ
  • negi (cut into small pieces)1
  • water4 cups
  • miso70ｇ
  • seasonal vegetables if desired
1.
Soak carp in slightly salted water for 10 minutes.
2.
In a pan put water, daikon, carrots and hakusai, and heat over medium heat.
3.
Once it comes to a boil, add carp and simmer for a while. Skim off the scum.
4.
When vegetables become soft, add miso to taste, negi, remove from the heat, and dish up on a bowl.

Information provided by : 越中とやま　食の王国

Nimono

Local cuisine

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