🐟 Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)

Sunfish are sometimes caught during the traditional fishing season along the Kumano-nada coast from the Shima region to the Nanki region. They are called the "carefree men of the sea" because they are seen lying in the waves, but there is still much that is unknown about their biology. It is chewy and has a texture similar to that of white fish or chicken meat. Because sunfish lose their flesh if they are left in boiling water for a long time, they are prepared by boiling them lightly without stewing them. Because of its somewhat peculiar taste, locals often eat it as an Aemono (chopped fish dressed with sauce), such as "mambo with vinegared miso" or "mambo with liver and miso.” The chewy small intestine (kowata) is a more refined version of jomino (premium stomach,) and is eaten as a snack to accompany alcoholic beverages as a delicacy among delicacies. Other local delicacies, such as dried small intestines, are rarely seen by city dwellers. The name "ukiki" (also written as "floating tree" or "floating turtle") is already mentioned in "Ryori Monogatari (Cooking Secrets)" published in the early Edo period (1603-1868), and the method of cooking it, marbling it and eating it with ginger vinegar, is described. It is said to have been a specialty of Mito.