兵庫県·郷土料理
Ikanago no Kugini (Simmered Young Sand Lance)
Take a pinch of these small, glossy, amber-colored fish and place them atop your rice. The sweet and savory flavor, accented with ginger, will spread throughout your mouth. This is a local specialty of Hyogo Prefecture, made by simmering young sand lance (shinako) in soy sauce, sugar, mirin, and ginger. It is said to be called 'kugini' (nail-simmered) because the fish curl up as they cook, resembling old, rusted nails. While there are various theories regarding its origin, it has been confirmed to exist since the early Showa era. Around the end of February, when the season for catching young sand lance begins and the aroma of simmering fish starts wafting from homes, it serves as a signal that spring has arrived in Hyogo. It is a seasonal tradition where flavors are passed down through generations within each family.
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