🍱 Sanma no Kigaki

In the Motoyoshi region of Kesennuma, Bonito fish flocks have been migrating to the vicinity of the coast and were landed in large quantities since long ago. Most of them were distributed as salted bonito, but the marinade of Salted bonito, was called "Kigaki,". Some merchants sold the marinade in barrels as a seasoning, and it became popular for its delicious taste when used to cook “Daikon,” radish and other dishes. "Kigaki" is a type of Fish sauce ,similar to Akita's “Shotsuru”, and Thailand's fish sauce "Nam pla", and was a revolutionary seasoning at the time. Later, the dish made by simmered Daikon radish in a broth of salted squid or salted fish came to be called “Kigaki”, and fresh fish such as Pacific saury were also simmered in such a broth”. In the past, the only seasonings used in the home were homemade “Miso”, Salt, and Vinegar, so when celebrations were held, "Miso-Dare," (strained miso), was used as a substitute for soy sauce. In the Meiji period (1868-1912), Soy sauce, began to be sold in the provinces and the brewing industry developed. However, Soy sauce was expensive, so it was used only for celebrations and for guests. Today, Saury, is boiled in Soy sauce, instead of fish sauce.