"Ikanago no Kugini" (いかなごのくぎ煮) is my favorite tsukudani (food boiled in soy sauce) made with Ikanago (sand eel/sand lance). No wonder, it goes great with white rice! Yummy :P
Ikanago no Kugini is a famous Tsukudani in Hyogo prefecture. My grandma, who lives there cooks a few kilograms of Ikanago no Kugini every year for us in Tokyo.
It is usually cooked and eaten around the end of February or early March, when the fish is about an inch long. After its season, Ikanago goes deep in the sea where is cooler. Then it goes under the sand and aestivate.
This year she sent us in the beginning of March!
Also, she sent us Kuki wakame no tsukudani! Kuki wakame (茎わかめ) is the stem of wakame. She cooked it with enoki and shiitake mushrooms. Yummy XP
Next year, I will visit her and cook these with her! It would be nice to share the recipe and technique on YouTube since it varies from home to home ;)
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