🍱 Koi-no-Arai

“Koi (=Carp)“ farming began in Koriyama during the Meiji period (1868-1912). During the Edo period, the city began to build reservoirs in the city to secure a source of water due to the area's low rainfall. In the Meiji period, the Asaka Sosui Canal was completed, and people began to farm carp by utilizing unused reservoirs. Carp farmed in Koriyama grow in the rich minerals of Lake Inawashiro and are characterized by their freshness and low odor. Because of its good fat content, it is used in a variety of dishes such as “Kanro-ni“, stewed in soy sauce and sugar. “Koi-no-Arai”, in which fresh carp is eaten like Sashimi, is one of Fukushima Prefecture's representative carp dishes. Because it is fresh Koriyama carp, it tastes good without heating.