🍱 Pond smelt kanroni

In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge of Kanagawa Prefecture are flame-grilled without oil or seasonings and slowly stewed, and starch syrup is used to make it glossy. It has a strong sweet and spicy flavor, and since moisture has evaporated, it can be stored for a long time, making it a handy preserved food. Lake Ashi is a caldera lake with an altitude of 724 meters, created by the volcanic activity of the Hakone volcano. Known as a scenic spot to view Mt. Fuji upside down, it has also prospered in the fishing industry since ancient times. In 1918, pond smelt eggs were transplanted from Lake Kasumigaura in Ibaraki Prefecture, and pond smelt fishing began. Since then, they have continued to be bred for more than 100 years. The smelt raised in the clear water of Lake Ashi has a reputation for its deliciousness and is popular not only with locals but also with tourists as a specialty product of Hakone. On October 1st of every year, the ban on net fishing for smelt is lifted at Lake Ashi. On this day local fishermen set sail all at once, and the first catch of the day is presented to the Imperial Household Agency after praying at Hakone Shrine. Pond smelt can be cooked in a variety of ways, such as fried or marinated in nanban, but in particular, kanroni is a dish that has been popular in this region for a long time and is a standard dish on New Year's dinner tables.