🍲 Kasube no Nitsuke (Simmered Kasube)

"Kasube no nitsuke" is a local winter dish, that is often cooked at home. "Kasube" is the Hokkaido dialect word for ray, and this dish uses the entire fish, including the bones since they are soft and edible. "Kasube" has a high collagen content, making it a popular choice for those who are interested in consuming beauty foods. There are various theories as to the origin of its name. It is said that in the old days, when cooking methods had not yet been established, "kasube", which emitted an ammonia odor inside the body, had a strong smell and was shunned.So,It is said that the name was derived from the fact that the fish is "nothing but dregs," which cannot be eaten either boiled or baked. Another theory is that the name comes from the Ainu word “kashumbe/kashupe”. The Ainu people traditionally consumed dried "kasube" and other fish, which they would pound and eat with boiled wild plants. However, the fish's strong odor meant that it was not highly valued for its taste, and was instead used as fertilizer. In recent times, new methods have been developed to extract the odor and prepare the fish in a more enjoyable way, making it a popular food choice. The “megane kasube" is the most commonly eaten species in Hokkaido. It is identified by a large eyeball-like pattern on its back and is mostly found in the Soya and Rumoi regions on the northern side of the Sea of Japan. It is also known as "makasube" in this area. Besides, in Hokkaido, the "mizu-kasube (soko kasubei)," also known as the "Ainu-kasube," is sometimes consumed.