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.

Igami no Nitsuke

Wakayama

"Igami" is another name for budai

Igami no Nitsuke

Simmered whole fish caught in the Kinan Area. This is a local specialty served for special occasions such as festivals and the New Year. Nikogori is also a specialty served with Igami at times.

Recipi of cuisin

  • igami2
  • daikon1
  • sheet of bamboo leaf1
  • shoyu200cc
  • sake200cc
  • mirin200cc
  • water200cc
  • sugar70 - 100g
1.
Remove scales and guts from Igami, and make cuts.
2.
Cut daikon into 2cm thick into round slices.
3.
In a pan, heat sake to a boil, add shoyu, mirin, water and sugar and simmer.
4.
Place daikon on a bamboo leaf, then daikon, carefully lift the bamboo leaf and put it into the pan with the simmered sauce. (put daikon inside igami)
5.
Simmer it over high heat. Keep pouring the sauce on the fish occasionally.

Information provided by : 和歌山県 農林水産部農業生産局 果樹園芸課

Nimono

Local cuisine

Sakana

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