Koi Cuisine
Koi nurtured in pristine waters acclaimed as one of Japan's 100 Famous Waters

About Koi Cuisine

Koi dishes such as "Koi no arai" (sashimi) and "Koikoku" (miso soup), made from koi raised in crystal-clear streams selected among Japan’s 100 Famous Waters, are renowned as a specialty of Ogi City.

The koi from these pure waters are free of the usual fishy smell and have a delicate flavor with a satisfying texture. To purify the koi fully, they are kept in the cold, clean streams of a first-class river without feeding for about 1 to 2 months. This process tightens their flesh, removes any unpleasant odors, and transforms them into tender and delicious "Koi no arai."

"Koi no arai" involves slicing the fish thinly, lightly rinsing it in running water or lukewarm water, and then chilling it on ice at koi restaurants in Ogi. It is elegantly served on a large plate with cabbage and ice. Another dish, "Koikoku," is a miso-braised dish where koi is simmered in miso soup. Packed with collagen, it’s not only flavorful but also believed to be great for beauty and skin care.

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