🍲 Isaza no Tamagotoji (Simmered Isaza With Egg)

Anamizu Town is situated in the heart of the Noto Peninsula. The town is famous for the "Isaza" delicacy, which is a kind of ice goby fish. Locally, it is also known as "suberi" in the Kaga region. The fish has a clear body and is quite small, measuring only between 5 cm to 6 cm in length, and belongs to the goby family. The isaza fishing season begins in spring, which is considered the season of the fish. This is because the isaza swim up from the sea to spawn and gather in large numbers in the rivers of Anamizu Town. The traditional fishing method used in the area is called "Hocho," which involves using a four-handed net. This fishing method is still a springtime tradition, and many isaza are caught using this method. The best time to catch isaza is around mid-March. During this time, the fish are eaten live and whole. From April to May, the meat of the isaza grows a little larger, making it perfect for a variety of dishes. It can be used in soups, deep-fried, steamed in a bowl, and more. One of the standard dishes made with isaza is "simmered isaza with egg." In May, the same white croaker fish is caught in the Kaga and Mikawa regions, where it is called "suberu" and consumed.