🍱 Donko-jiru

"Donko" (=dark sleepers) are brown hakelings or codlings caught along the Sanriku Coast. They are particularly delicious in the winter when the flesh of the fish become firm, and their liver becomes fatty. The white flesh is simple and refined and goes well as an ingredient for miso soups and hotpot dishes. When using fresh "donko" (=dark sleeper), the liver is also used. Women would eat this fish after giving birth as it is said that the fish is good for recovering one's strength. It is also said to be a lucky fish for saving money, as it “fills up its big mouth and is hard to get out of the small bottom.” On October 20th of the lunar calendar, "donko-jiru" with the tail and head of the fish attached is served to the gods to pray for a bountiful fishing season. This custom is still practiced today in the Kesen area. In some areas, "donko-jiru" is eaten after the harvesttime, to celebrate the arduous work of the farmers. In addition to soup, "donko" (=dark sleeper) can be enjoyed as "tataki" (=seared with a burner), "namasu" (=marinated), grilled with salt, dried, and as "dengaku" (=miso-glazed grill).