長野県·特産品
Saku Carp
Enjoy a slice of simmered carp, glistening with a rich, glossy glaze. The flesh, slow-cooked in soy sauce and sugar, is plump and sweet-savory, pairing perfectly with both rice and sake. For arai, enjoy the firm, crunchy texture refreshed with wasabi soy sauce. Saku Carp is a traditional ingredient raised in the clean waters of Saku. Legend has it that carp farming took root after Yodo-goi from Osaka were brought back during the Edo period. In 1746 (Enkyo 3), carp dishes were presented to the Ise Grand Shrine, and by the early Showa era, production levels were so high they boasted the highest output in Japan. Because they are raised in cold, clear water, they lack any muddy aftertaste and can be enjoyed in various ways, such as umani, koi-koku (carp soup), or arai. Recognized as a regional brand in 2008, this nutritious delicacy is the pride of Saku. It is a dish that has long graced festive dining tables.
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