🍲 Ara no Sugata-Ni (Simmered Whole Ara)

The Karatsu Kunchi, which includes the "Hikiyama-Gyouji", 'Yama, Hoko, and Yatai' events, has been registered as a UNESCO Intangible Cultural Heritage. It is the autumn festival of Karatsu Shrine in Karatsu City, Saga Prefecture, and is a grand celebration with the theme of gratitude for the harvest. While men from the town of Karatsu have traditionally participated in the festival, women at home, who take care of the households, have a custom of serving dishes to those who have been helpful. These dishes are known as 'Kunchi Ryori,' and among them, the most prominent is the gigantic fish dish called 'Ara no Sugata-ni.' After World War II, merchants began showcasing large and impressive ara (about 10 kg) caught in the Genkai Sea. Ara, a local term in Kyushu, is nationally known as 'Kue,' and its translucent white flesh is not only featured in Sugata-ni but is also excellent in sashimi and hot pots. Although available throughout the year, the peak season for Ara is from October to December. November, when the Karatsu Kunchi takes place, is considered an especially delicious time for Ara.