🍱 Fuka no Yuzarashi

"Fuka" refers to sharks, and sharks of about 1m long are often caught in Nanyo, including Isabafuka, Mabuka, Hoshibuka, etc. This dish is said to have began when, in the past, fuka that were caught by fishermen but could not be sold were mixed with vinegared miso and made into a side dish. It has a pleasant texture, with firm flesh and crunchy fins. The preparation is so time-consuming that even if you start making it in the morning, it won't be ready until the evening, so it is only made by a small number of businesses. It is a dish that you never tire of eating, with a harmony between the mild-flavored fuka and light, tangy vinegar miso, and it is popular as a drinking snack or as part of a banquet platter. Fuka is eaten in many regions, including places far from the sea where it is difficult to obtain fresh fish, such as the mountainous parts of the Chugoku region. However, in Uwajima City, it is held in equally high regard as fresh sashimi.