福島県·郷土料理
Koi no Ara (Chilled Carp Sashimi)
Thinly sliced pieces of carp flesh, tightened with cold water, enjoyed with vinegared miso. With a crunchy texture and a light yet deep, fatty umami—this is Koi no Ara, deeply rooted in the dining tables of Koriyama. Carp farming began in Koriyama during the Meiji era. When the state-run 'Asaka Canal' was completed in 1882, farming expanded by utilizing irrigation ponds that were no longer in use. Carp raised in the rich, mineral-filled waters of Lake Inawashiro are characterized by their lack of odor and fresh, succulent taste. This dish has long been enjoyed as a feast for special occasions, such as weddings and celebrations. Due to its high nutritional value, it has also traditionally been eaten to help restore strength after childbirth. It is a true blessing of the clear streams, a flavor that can only be experienced when truly fresh.
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