山形県·郷土料理
Yonezawa Carp
The 'umani' is simmered in sake, soy sauce, and sugar until it reaches a thick, amber-colored consistency. The meat is firm with no muddy aftertaste, deeply infused with a sweet and savory flavor—this is Yonezawa Carp, a staple of the Yonezawa dining table. Its origins are said to trace back to Lord Uesugi Yozan, known as a great ruler. To provide nutrition for people living in the snow country where nutrients were often scarce, he is credited with bringing fingerlings from advanced aquaculture regions and raising them in the moats of Yonezawa Castle. The carp are raised slowly over a long period in the clean, abundant waters of the snow country. Even today, it remains an indispensable delicacy for celebratory occasions such as Obon and New Year's. It is a flavor that is deeply rooted in the lives of the people of Yonezawa.
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