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Marine produces

Isaza

Popular as an ingredient to hail the coming of spring, "isaza" is another name for a yearling species of gobies known as "ice goby". It is a beautiful fish 4cm in length, with a translucent body and transparent black spots. In March, around the time the snow melt water trickles downstream, izasa swim up the Minamigawa River.

Spring dishes such as "izasa no odorigui" and "bikkuri nabe" are delicacies in the Miketsukuni of Wakasa Obama.

Fishing season for izasa opens on March 1st. Much like the Omizuokuri ritual on March 2nd (held in advance of the Omizutori ritual at Todaiji Nigatsu-do in Nara), it is a sign that spring has come to Wakasa.

There are many footholds for tunnel net fishing lining the banks of the Minamigawa. The best time for fishing is when the snow melt flows down the stream and the river water gets cloudy. The end of March is the peak for this tunnel net fishing, which comes to an end with the blooming of the sakura.


Serve fresh isaza with wasabi, soy sauce or ponzu, and eat. The isaza "dance" in your mouth. You may feel a pang of pity for the little izasa, but the fresh flavor, like threads of dried squid, will soon spread throughout your mouth.


Pour isaza into a pot of dashi kombu, and eat with ponzu once it turns a beautiful white color. It has a light, delicious flavor.

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