🍲 Koi no Ama-ni (Sweet and savory simmered carp)

"Koi no Ama-ni” (Sweet and savory simmered carp) is a dish prepared by slicing carp and simmering it slowly after removing the blood. It is enjoyed not only in Akita prefecture but also in other regions such as Yamagata, Ibaraki, and Nagano prefectures. Carp has long been valued as a precious source of protein, and in the inland areas of Akita prefecture, it has been enjoyed as a special treat on festive occasions such as New Year's, festivals, and weddings. Carp raised in Akita's fresh water have little muddy or fishy smell and are loved by Akita residents for their "Ama-ni" (sweet and salty), which is cooked softly over a long period of time. Each part of the carp has its own unique flavor, such as the elegant meat, the chewy skin, and the elastic roe. In the inland regions of the prefecture, it is customary to eat freshwater carp not only in sweetened broth, but also in "Tataki"(minced) and "Koikoku" (miso soup), and in some areas, sweetened broth is always included as a part of "Osechi" dishes for New Year's. In households welcoming a new bride, this dish was often served as a symbol of celebration, using the wordplay between the invitation "Koi" (come) and the fish "Koi" (carp).