Funa kanroni

About Funa kanroni

The local dish “funa kanroni” from Koga City, Ibaraki Prefecture, is a traditional dish that has continued since the Edo period, and is still loved by the local community. Koga City is blessed with water systems such as the Watarase River and the Tone River, and is known as an area where you can catch plenty of boats. In funa kanroni, ungrilled funa is first arranged in a pot, slowly simmered with only sugar and water for at least 8 hours, and finally added soy sauce or starch syrup and boiled down for another 2 hours to soften the bones. This careful process creates a beautiful, bright amber appearance and is soft enough to be eaten whole from head to tail.

Koga's funa kanroni is popular locally as a New Year's dish or gift, and appears in various situations such as celebrations and Buddhist rituals. Also, funa kanroni with tail is regarded as a lucky charm, and it is an essential dish for New Year's cuisine. It is rich in calcium and minerals, has high nutritional value, and is additive-free, so it is attracting attention as a health food.

In 2023, Koga City's funa kanroni was certified as a “100 Year Food” by the Agency for Cultural Affairs, and it once again came into the limelight as a traditional dish that the region is proud of. This is an evaluation of traditional manufacturing methods that have been handed down since the Edo period and the culture that has continued to be protected by local people. When you visit Koga City in the future, be sure to enjoy this delicious funa kanroni, which the local community is proud of.

Related videos

Reviews