🍲 Warasubo no Misoshiru (Warasubo Miso Soup)

When it comes to rare fish in the Ariake Sea, the mudskipper (known as "Mutsugorou") is famous, but alongside it is the Warasubo, which is exclusive to the Ariake Sea in Japan. Belonging to the eel goby family, Warasubo has degenerated eyes, exposed sharp teeth, and a slimy, purple body that allows internal organs and blood vessels to be visible, giving it an appearance reminiscent of an "alien." However, locals appreciate its unique taste, which has become a beloved culinary specialty. It digs burrows in the mud at the estuary, and in tidal flats with tidal differences, the ebb and flow of the tide accumulates plenty of nutrients from the river, fostering the growth of fish and seafood, including Warasubo. Therefore, Warasubo is said to have a delicious flavor. Fishing for Warasubo is conducted from May to October, with a representative method being the use of a tool called "Subokaki." This tool, resembling a 1.3m-long sickle with a hook at the tip, is used to scrape and catch Warasubo while gliding over the mud on a sled. This sight is also a summer tradition in the Ariake Sea. Warasubo is often caught in ankou (anglerfish) nets as well. It is prepared in various ways, including miso soup, simmered dishes with sugar and soy sauce, and dried to make furikake, known as, "mokusai." When used fresh, it is typically cooked while still alive. The aggressive nature of Warasubo has earned it a reputation as a challenging ingredient, often referred to as a "source of trouble for daughter-in-laws." Fresh Warasubo is commonly used in simmered dishes and is a popular choice for "Warasubo miso soup."