Enjoying Every Part of the Fish
Kotsuyu reflects the resourceful spirit of fishermen who knew how to make the most of their catch. Rather than discarding the remaining parts of the fish, they enjoyed the meat around the bones, including the collar, cheeks, forehead, and other small pieces of flesh.
Even the fish eyes are considered a delicacy. As hot water is poured over the bones, the natural umami and flavor remaining in the fish gradually dissolve into the broth, creating a simple but deeply satisfying soup.
A Traditional Example of Sustainable Cooking
Kotsuyu is more than just a quick fishermen’s meal. It reflects a traditional attitude of respecting the fish that has been caught and avoiding food waste.
By using parts of the fish that might otherwise be discarded, this dish can be seen as an early example of a practical and delicious form of zero-waste cooking. Its simplicity also highlights the natural flavor of the fish rather than relying on elaborate seasoning.
The Spirit of Minamiboso’s Fishing Culture
For visitors exploring the coastal areas of Chiba, Kotsuyu offers an opportunity to experience the food culture of local fishing communities. The dish captures the ingenuity of fishermen, their appreciation for the sea, and their determination to enjoy their catch to the very last bite.
With its rich fish flavor and simple preparation, Kotsuyu is a distinctive regional dish that embodies the traditional fishing culture of Minamiboso.