brand	Sweetfish Kimura
Product weight	80 grams
product shape	hole
biological source	Gori

[What is Gori? ] Mainly local names for certain freshwater gobies. Nationwide, it refers to the Yoshinobori family and Ukigori, and in the Kinki region and westward, it is called Kawayoshinobori and Yoshinobori, in Kochi Prefecture it is Sujihaze and Himehaze, and in Wakayama and Kochi prefectures Chichibu and Numachichibu juveniles and juveniles are called gori. . However, in reality, it is difficult to identify gobies, and in many cases, various types are collectively referred to simply as gori without distinguishing between them. The body length is 20 centimeters or less, and the body is a dull brown to dark brown color. The left and right ventral fins are fused to form a sucker on the abdomen, which sticks to and between stones and the bottom of the water. It is a benthic fish that lives without being washed away. As for the etymology of gori, it is widely believed that juvenile fish can swim upriver about 5 ri from the mouth of the river. In the Tohoku and Hokuriku regions, freshwater sculpins are called gori. The sculpin has a single spine on the anterior gill cover, no scales on the body surface, and paired ventral fins. In the Heian period, in the Kyoto region, Kajika was called 'Ishibushi' or 'Ishibushi fish', and the gobies (gobies), which have similar ecology and habits, were also called 'Ishibushi'.
[Speaking of Gori cuisine, tsukudani] Gori cuisine using gobies is famous, and the most widely made is tsukudani. Many of them are sweetened in a candy-boiled style. In addition, it is made into dishes such as tempura, miso soup, and lightly boiled with kinome miso. Although it is a river fish, it does not have a peculiar smell, and females with mature eggs are particularly delicious. Our company cooked it with natural dust from Lake Biwa and ginger. It is a dish that recommends rice even in the summer when appetite has fallen.
[A rare fish that is said to be one of the eight rare fishes of Lake Biwa] Gori is a type of goby called Yoshinobori that inhabits Lake Biwa, and is also called Urori in some areas. In addition, gori has been selected as one of the "Lake Biwa Eight Wonders" as one of the representative seafood of Lake Biwa. It lives mainly in water depths of 5 to 6 meters, and is a small fish with a body length of about 1 cm to 3 cm. Unlike other lake fish, it burrows in the sand, so it doesn't come out until the sun rises. In addition, it is a seasonal fish that can only be caught for a very short period of time as it reaches its season from early summer to early autumn. It is characterized by its soft and translucent flesh, and is used in a variety of dishes such as ``gori no tsukudani'', fried in a kettle, and added to spaghetti.
[Gori, a high-class fish in recent years] "Gori no Tsukudani" is a dish of gori, a small fish that lives in Lake Biwa, cooked in soy. In addition, it lives mainly in the North Lake, and is a local dish that has spread throughout the prefecture. "Gori no tsukudani" was eaten so often that it tasted like home, but in recent years the catch has decreased, and gori is becoming a luxury ingredient. Since the gori fishing season is from early summer to early autumn, dishes using fresh gori can only be eaten for a short period of time. However, "Gori no Tsukudani" is also sold as a processed food, so it can be easily purchased and eaten all year round. "Gori no Tsukudani" goes well with rice and is delicious, so the processed food of "Gori no Tsukudani" is popular as a souvenir. Our gori is slowly simmered for a long time to create the best flavor as a companion to rice. Please give it a try.
[Freshness because Lake Biwa is close! ] Our company, Ayu no Mise Kimura, has been in business for over 50 years and is located near Lake Biwa. Therefore, fish caught in Lake Biwa can be processed while they are still fresh. Experience the miraculous taste of Lake Biwa.

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brand	Sweetfish Kimura
product size	12 x 12 x 2.2cm; 80g
Product type	hole
Maker	Kimura Suisan Co., Ltd.
Product weight	80 grams

Ayu no Mise Kimura, a sweetfish specialty store that uses carefully selected sweetfish

- More than 50 years since its founding in Hikone, on the shores of Lake Biwa.
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We cherish the deliciousness of Omi, which is cultivated by the environment, time, and life by the lake, because it is handmade.
"Ayu no Mise Kimura" will deliver each and every one of them wholeheartedly.

Expert craftsmanship with a history of 50 years

Ayu no Mise Kimura has a history of nearly 50 years, specializing in the processing of marine products from Lake Biwa, including tsukudani. A skilled craftsman cooks it slowly and carefully in small pots.

Easy and convenient cup seal container included

• Easy to open, less likely to get your hands dirty
• Easy to transfer to a plate
• The container has a lid for easy storage
• Long-term storage OK without losing flavor
• The appearance is beautiful and the sense of quality is improved