Koi dishes

About Koi dishes

Shimizu's koi dishes such as “koi no arai (sashimi)” and “koi koku (miso soup),” which use carp exposed to a clear stream that has been selected as one of the top 100 famous waters in Japan, are famous specialties of Ogi. Shimizu carp has no peculiar smell, and has a good chewy texture with a protein taste. In order to sufficiently clean the inside of carp, carp that has been exposed for about 1 to 2 months without feeding the abundant and cold clear streams of first-class rivers tightens up so that it can be mistaken, and the smell disappears, and it is very tasty “carp's It will be reborn as “arai”. “Koi no arai ryori” means slicing fish that has been lowered into thin slices, lightly rinsed with running water or lukewarm water, and then tightened with ice at a carp restaurant in Ogi. Served on a large plate with cabbage and ice. Also, koi koku is a miso stew dish made by simmering carp in miso soup. It has plenty of collagen and seems to be good for beauty.

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