茨城県·郷土料理
Namegata Carp Cuisine
In Namegata, on the shores of Lake Kasumigaura, carp has been a staple at the dining table since ancient times. Since the 1960s, carp farming has flourished in the Kitaura area of Lake Kasumigaura, including this region, and now boasts the highest production volume in the country. In particular, 'Koi no Umani' (sweetly simmered carp) made with carp full of roe is a dish whose sweet and salty seasoning pairs perfectly with rice. It lacks the muddy odor often associated with freshwater fish, resulting in an elegant flavor that can be enjoyed by children and adults alike. As a delicacy or sweet simmered dish, it was once an indispensable ingredient for celebratory occasions. We want those who say 'I'm not a fan of carp' to try it at least once—it is a traditional taste deeply rooted in Namegata.
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