Local specialties
Ikanago no Kugini
- 28Hyogo
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- 28Hyogo
Dish log

A tsukudani from Harima, Settsu, and Awaji in which young ikanago (sand lance) are simmered down with soy sauce, sugar, and ginger to a sweet-savory finish.
Dish profile
About this dish
- Main ingredients
- Young ikanago (shinko), soy sauce, sugar, ginger
- History and origin
- It is called kugini ('nail simmer') because the finished fish look like rusty, bent nails. Kobe is said to be its birthplace. It was originally home cooking in fishing families, but it became widely known from the 1980s onward, partly because women of a fishing cooperative in Akashi created a recipe for ordinary households and spread it through cooking classes.
- When it is eaten
- Its season is the roughly one month after shinko fishing opens in late February to early March, and it is a spring tradition of the Seto Inland Sea area, where it is said that 'when you smell ikanago, spring is coming.' Many households also used to send their homemade kugini to acquaintances and to relatives living far away.
- How it is eaten
- Eaten as a side dish or as a snack with drinks. Besides ginger, some versions vary the flavor with green sansho berries, takanotsume chili, or yuzu.
Sources
- イカナゴのくぎ煮 兵庫県 | うちの郷土料理:農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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