🍲 Karakaini (simmered dried stingray fin)

"Karakai" is a dry food made by drying the cartilage of kasube (stingray) fins that are caught in Hokkaido. In the past, the fish eaten in inland areas far from the sea were dried fish such as Shiobiki-zake (salted salmon), Bodara (dried cod), and Karakai. It was originally introduced from Hokkaido and called "Karage" from the expression "Juppahitokarage" (to make sweeping generalizations), but it took root in Yamagata and the name was changed to "Karakai." The name "Karage" still remains in the Shonai region. In inland areas, it is valued as a special dish served during celebrations and festivals.