佐賀県·郷土料理
Carp Cuisine of Ogi
A pinch of thinly sliced Koi-no-arai with vinegar miso. The chilled, firm flesh has a crisp texture, leaving an elegant, mild umami on the tongue. The miso-based Koi-koku is thick and rich, warming you to your very core in winter. Ogi City is a land blessed with pure water. By letting the carp swim in cold, clear water for a while, the flesh firms up and any muddy smell is completely removed. This pure water is the secret to the deliciousness of the carp cuisine. Arai, Koku, Simmered—a single fish transforms into many different dishes. The mountain valleys are lined with carp specialty restaurants. After visiting the famous Kiyoshimizu Falls, please try a dish nurtured by that very same pure water.
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