Tataki, Karaage, Hot Pot… Moray Eel Is Kochi’s Secret Ingredient [Miraculous Gastronomy]
The Miracle of Fine Dining People in Kochi commonly eat it. It is hardly eaten in other regions. Do you know about a mysterious ingredient? From our viewpoint as locals People often say that I never thought I would eat it. I really want you to try it. I really like the chewy and bouncy texture. Skipjack tuna, lined up Isn’t it a specialty of Kochi Yes, the protagonist of gastronomy this time is Utsubo Starting with a small fish with a huge body of 1 m They eat everything from crabs to shrimp and crustaceans My favorite food of all is octopus. As a result I once read a warning not to be eaten by the eel bastard called Tako Monk. Due to its ferocious appearance and aggressive nature Utsubo, who is called the gang of the sea Kochi has a tradition of eating moray eels that dates back a long time. I never expected the skin to be so tasty. The texture is really good. The area between the skin and the meat If you eat it with your eyes closed, you will mistake it for chicken Because of this horrifying look What kind of delicious dish will it be reborn? And with a surprising idea to enjoy it deliciously Huh? I’ll put this in This time, we explore the mysterious and little-known food culture of the utsubo that even Kochi locals are unaware of. The moray eel that has been caught for many years in Tosa Bay A subtle and refined flavor that has been cherished by the people of Kochi Prefecture for generations. It’s utsubo tataki (a dish made with light-seared or sliced utsubo fish). Utsubo fish tataki The skin of the puripuri is gelatinous and chewy. The meat is similar to chicken and has a light texture In addition, there is a pot in the delicatessen corner of the supermarket It’s a local gourmet Even when there are a lot of them, you can sell 40 or 50 packs without any problems After all, it feels chewy and pre-made I like it very much. I really hope customers from outside the prefecture will try it. The moray eel that is loved by the people of Kochi Prefecture Why is this so widely eaten in Kochi? When I consult with Professor Morioka of Kochi University’s Marine Science department Because it is a very lively fish It is located directly to the north while still alive. I took it to the Tonami area inland of Tosa City. It would seem Back then They were engaging in barter trade between fish and inland farm products. It is possible that there is none. After that, in the Tomami area, its deliciousness was recognized. In the 1950s The deliciousness is spreading even further to restaurants in Kochi city. It is considered to have been spreading out as it is now. In the early Showa era, in Tosa Bay Fishing for shirasu and Ise lobsters was once very active and popular The moray eel that accidentally got caught in the net Even fishermen because of their grotesque appearance It is said that there was little eating. That moray eel Because it does not weaken easily even if it is landed Even mountain residents who normally don’t eat fish It is said that they managed to transport them alive. The development of Utsubo cuisine is happening not at sea It was from the mountains And now there are various variations of Utsubo cuisine This is what the chef says: Is this the difference in texture between the meat and the skin? After all, the body is very elastic A popular restaurant in Susaki where you can enjoy freshly caught fish. A restaurant loved by local fishermen Here you can find such a pot dish Utsubo Fish Sukiyaki Make what I learned from the fisherman I am offering this The skin has collagen or something like that Since the moray eel is naturally mild in flavor The flavoring is quite rich. We’ve been eating Utsubotchuu since we were kids. Having sukiyaki for a late-night meal. In the morning, the gelatin boils and boils Add it to rice and eat it all in one go. We used to have special treats when I was a kid A vessel rich in gelatinous material The sukiyaki soup that turned into a jellied form the next day. You can put it on top of the rice It certainly looks delicious In addition, seared utsubo, fried chicken, sukiyaki, etc. A variety of utakubo dishes are available to enjoy The biggest challenge when preparing an antsubo That is a task of handling or processing In fact, it takes skill to handle the pot So, this time, we are in close contact with a Utsubo sabashi craftsman Freshly caught live bonito As fresh Ise lobsters are auctioned off Would you like a moray eel? Not very tall / expensive What kind of depression is good? After all, such a fat guy is good These are intended for tataki. The color is a little yellow, but I don’t have much right now. The yellow one has softer skin. The yellow one isn’t around right now. That’s what Kunio Hosokawa, a craftsman who makes utsubo, says Mr. Hosokawa was originally a shrimp fisherman I opened an izakaya 28 years ago. They had a general menu such as bonito tataki. From a daily customer There is a passionate request to enjoy utsubo dishes. Hosokawa-san had never cooked moray eel before. Studying how to handle things on my own. Then, I heard about the technique of making the depression Requests from various restaurants to process utubo are flooding in. And now close the tavern We rely solely on processing moray eels to compete. To be shown the technique of judgment The slime of the moray eel comes first If you don’t get this, even if time passes later The slime that causes an undesirable smell A fresh moray eel is very slimy It’s said that removing the sliminess helps prevent the unpleasant odor. Here are some amazing ideas Mr. Hosokawa, a Utsubo grinder It’s said that removing the sliminess that causes the unpleasant odor, I will throw this in. Washing machine? It was a vase placed inside a household washing machine. What on earth is going on? Is it common to do this with a washing machine? No, not in general. I’ve told other people, but no one is doing it. I used to scrub with a metal scrubber before. Since there aren’t just one or two (entities). Because approximately 100 to 200 creatures are expected to arrive If you do that, that’s all there is to it. I can’t work because my back is hurting. I thought I could do something about it, so I tried it in the washing machine Mr. Hosokawa’s original idea of a Utsubo washing machine Using a washing machine is said to effectively remove sliminess completely. If this removes the slime cleanly and makes it slippery No longer Once the slime is removed, it’s time to grind Opening from the back makes it hard to handle smoothly. This bone is tilted or something like that. We’re holding it here to keep it straight. Then the knife stops Carefully remove the internal organs and thick spinal bones. This is where the spine was just removed The important part starts now You must not film from this point onward. Even if I touch it now, there are no bones anywhere. There is a contractor who says that the technique of taking it will be in trouble if it is photographed. In fact, the body is full of small bones about 2 cm long It is said that there are more than 100 of them attached to the thick skin But because it is not a straight bone Pouring something thinly and delicately is a very challenging feat. Removing that Special techniques that only a select few craftsmen can perform And if you remove all the bones, The shining white flesh like this Having been professionally handling (the work) for about 14 years. I don’t think I liked it in any way. To somehow reach a level of understanding. I think it’s about as good as it gets. Mr. Hosokawa’s pots are reputed to be thick and odorless are processed foods like karaage and tataki Displayed in restaurants and supermarkets In addition, at this cafeteria in Susaki City, Mr. Hosokawa’s Utsubo makes a surprising dish It’s Utsubo ramen, and it’s a pot-roasted ramen It’s fragrant that it’s pounded like an eel There is no smell at all, and the pot is a pot You can enjoy it fully and deliciously. I hope you become more popular. I’m happy Utsubo, Kochi’s traditional food culture However, there is a crisis that is now We’ve been catching this in these waters for about 20 years now, you know. It’s been decreasing lately. Utsubo from Kochi Prefecture is becoming extremely rare. Next time, the culture of depression in crisis Following people who are striving to pass on messages to the future It’s all the way from outside the prefecture It got to the point where I decided to go to Kochi to eat Utsubo want Because of a fierce appearance and an aggressive nature The moray eel known as the gang of the sea Although it widely inhabits the sea of Japan The culture of eating utsubo has become well-established. Only in certain areas Especially in Kochi Prefecture, as a popular ingredient Has been loved and cherished for many years By the way, if you ask people on the streets of Tokyo to eat Utsubo Shark like salmon? Fish? The correct answer is Utsubo, eh! It’s bonito after all. Eel or something? Catfish? Utsubo! I see that’s the case over there. By the way, have you ever eaten it in a bowl? I don’t have a chance to eat. Fish pots that are not familiar in Tokyo But in a tavern in Kochi Everyone eats it for generations, so it’s natural to eat it. If Katsuo did Sakamoto Ryoma, Utsubo would be Okada Izo After all, Utsubo is for the people of Kochi Prefecture A must-have soul food Moreover, there is plenty of collagen, which can be expected to have a beauty effect However, now in such a depression A crisis is approaching. In Kochi Prefecture, Utsubo is eaten throughout the year The best time to enjoy it is from November through March To begin egg-laying in early spring At this time of year, the pot stores nutrients. It’s the fattiest. The area where fat mainly accumulates is beneath the skin. The chewy, springy gelatinous part between the skin and the meat That area has a tendency to store fat. We also recognize from our investigation. Moreover, the gelatinous subcutaneous fat part Contains an essential ingredient for beauty in large amounts The collagen content is extremely high. We also understand from our results. It contains a large amount of collagen. Approximately 1. It seems that it contains 5 times more In addition, it is a nourishing tonic It also contains a lot of taurine, which is effective in preventing high blood pressure. According to proverbs from Kochi Prefecture There is a tradition or belief that pregnant women should eat moray eel, so much so that it has been passed down through generations. The current problems with such a Utsubo. It’s a little less now When it comes to fish that are generally available Because someone recently passed away. It doesn’t usually show up in places like supermarkets. I think it’s a bit too little. People say that the amount caught each year has been decreasing gradually. However, why is it that it is not possible to catch a pot in Kochi now? Regarding the ecology of the moray eel, It is naturally adapted to live and settle in the rocky reef zones along the coast. It’s not a fish that moves much. If you focus your efforts at one location The fish are gone. In the past, fishermen used to do it every few years. They were fishing while moving between different fishing grounds. However, it is a very slow-growing fish. If you catch a large amount, you will run out of resources So Once you’ve collected enough. The recovery will take several years. Maybe I overdid it and now it’s gone down a bit. It is said that the catch is decreasing, and the opportunities to be on the table are decreasing Therefore I ask my parents or similar people for help or favors. Maybe our generation is quite small. I ate it for the first time. I was unaware of its existence. Moray eel sashimi? I’ve never thought about eating it before. Young people distancing themselves from depression Susaki Fish Market is dealing with a moray eel crisis in Kochi That was until about 20 years ago. It seems that it was caught in this nearby sea It has been decreasing recently. Bring items from various regions to the market. Fishermen are currently unloading their catch from the water. That’s right, because the pot from Kochi Prefecture can hardly be taken Sourcing moray eels from areas where they are not traditionally part of the local cuisine. Approximately 60% of the utsubo currently being auctioned They are products from other prefectures like Nagasaki. The fading culture of Utsubo To preserve that tradition and culture. At the culinary school, which celebrated its 50th anniversary last year, The theme of the 50th anniversary lecture has adopted the moray eel Mr. Machito, the representative of the Utsubo Culinary Research Institute, Showcase how to prepare utsubo and related dishes I always eat this during the New Year celebration but it’s really tasty. Asking about good spots for tataki and karaage. While realizing it It looks like I will be able to enjoy it even more from now on. Mr. Machido is also a graduate of this cooking school 35 years ago, he became fascinated by Utsubo cuisine and taught himself the technique Started a moray eel cuisine research institute all by myself. Activities to spread the charm and cooking methods of Utsubo both inside and outside the prefecture Necessary In the commemorative course, the most difficult thing to do is to cook Utsubo Instruct the young generation in the art of knife skills First of all, straight here It’s buried in your body, isn’t it? That’s why you can’t tell by the look of it It is said that it is difficult to remove those bones Feel or confirm where the bones are I thought that quite a bit of technical skill was required. Not only does Mr. Machido teach Utsubo cooking, but also Develop a new cooking technique that unlocks fresh possibilities in Utsubo cuisine That is a matured moray eel. Dry aging It’s the same with meat, but how to make it absolutely delicious That means you tried the fish The pot itself has a lot of moisture, and then There is a slight fishy smell I need to find a way to deal with these two things. In order to do so, make sure to drain the water Make sure to keep the refrigerator’s temperature at about 1 degree. So while changing the water absorbent sheet every day Even if you do it and bake it with a tataki The amount of moisture removed from the surroundings. Since the drip isn’t coming out outside, Even when I insert the knife, juice oozes out from the cut surface. That’s how moisturized it is It’s delicious and watery. If you eat it, it will be completely different Removing excess moisture over a week to intensify the flavor. It is said that the smell disappears and it becomes chewy A full course of aged tsubo with such a lot of flavor Here Raw utsubo is pungent and hard to eat. However, when it is aged, it can be enjoyed as sashimi The sashimi is aged, using a piece that has been sitting for a week. The best part is definitely the section beyond the back, because it’s especially bouncy and has a great texture to bite into. It is prepared as ultra-thin sliced sashimi. In addition, liver paste using the liver of the pot Sweetly simmered and seasoned moray eel sushi The skin of the head of the pot is simmered with ginger and soy sauce mirin Kogori, etc. Mr. Machido has a full course of Japanese, Western, and Chinese Utsubo. Working as a mobile chef for the Utsubo Culinary Research Institute. I like fried chicken, so yangnyeom sauce It’s a depression that has a similar texture to a great chicken Even if the flavoring of chicken dishes is exactly the same. I thought it would be a great fit if it was a depression A matured utsubo that has uncovered new possibilities In addition, in Kochi Prefecture, it is popular as a Utsubo specialty product An initiative to promote nationwide dissemination throughout Japan At Kochi Station, we have made a lot of ingenuity. A preserved souvenir of utsubo deep-fried fish. Trust your instinct. Frozen monkfish tataki packs are a big hit In addition, even if you pay hometown taxes Pufferfish from Tosa is very popular. Kochi’s proud culinary tradition of utsubo (moray eel) dishes is It’s currently clearly evolving It’s all the way from outside the prefecture Let’s go to Kochi and have some utsubo (moray eel). I want it to be like that It’s the same with name recognition. The flavor of the dish also needs to catch up with that. After all, we want to make it so that we can go up to each other
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[Nature World Kochi: Miraculous Gastronomy]
The “moray eel,” nicknamed the “gangster of the sea,” might look fearsome, but it’s actually a gourmet delicacy.
In Kochi, winter is considered the best season to enjoy its rich, fatty meat. Its skin is packed with collagen, said to be great for beauty.
Locals enjoy it in dishes like seared moray eel (tataki) or sukiyaki-style hotpot, though it remains largely unknown outside Kochi.
Preparing moray eel requires special skills. Local artisans have developed original techniques—some even using a washing machine!
However, moray eel culture is at risk.
With declining catch volumes and a younger generation moving away, preserving this culinary heritage has become a challenge.
Efforts are underway to promote new cooking techniques like “aged moray eel” and to pass down traditional skills to the next generation.
This program academically explores the roots of Kochi’s cuisine—its ingredients, culinary development, and ways of enjoying food.
Incorporating expert scientific knowledge and stunning visuals, we showcase the wonders of “Kochi’s food culture.”
Airs every Saturday in relay on:
RKC Kochi Broadcasting / KUTV Kochi Television / KSS Kochi San-san TV
To learn more visit Nature World Kochi Miracle Gastronomy Website [Japanese]
URL：https://www.bisyokugaku.jp/
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