🍱 Koi no Karaage (Fried carp)

In Kasumigaura, the second largest lake in Japan in terms of area, carp farming began in the late 1960s, mainly in the Kitaura area, and today it is the area that produces the most carp in the country. Carp has long been known as a high-grade fish along with sea bream, and was favored by the imperial family and aristocracy during the Nara and Heian periods. Later, carp became widespread among the populace, and a variety of carp dishes became popular. It is said that carp become dragons when they climb up the Ryumon Falls, and they are a symbol of good fortune used as a metaphor for success in life. It was customary to serve carp on ceremonial occasions such as betrothal banquets, as well as to pregnant women, due to its rich nutrients. Carp are raised in Kasumigaura over a period of one to three years. Year-old carp are commonly used in a sashimi dish called "koi no arai" because their smaller bones do not easily hurt the mouth. Two- to three-year-old female carp have eggs, making them suitable for dishes such as "koi no kanroni" (carp stewed in sweetened soy sauce). The availability of carp of various sizes is thought to be the reason why other carp dishes such as "koikoku" (carp stewed in miso soup) and "koi no umani" (carp stewed in sugar, soy sauce, and sake) have gained popularity. Today, fried carp is one of the most popular carp dishes for both children and adults.