Again, Ikanago is in season =)
"Ikanago no Kugini" (いかなごのくぎ煮) is my favorite Tsukudani (food boiled down in soy sauce) made with Ikanago (sand eel/sand lance).
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 again, with some local sweets :)
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Wednesday, March 19, 2014
Ikanago no Kugini 2014
I am a Japan based YouTuber (a mother of 2 kids). I share easy-to-follow Japanese HOME cooking that you can try right away 👍
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