An ancient recipe for food preservation hailing from the Kagishima area. A crucian carp is wrapped alive in kelp, and boiled together with daikon radish for close to an entire day. The Saga/Hirano area has a wide network of canals for irrigation purposes. The canals are ‘drained’ once a year during fall, and the crucian carp caught at this time are transformed into this dish. The dish is eaten during the ‘Okunchi’ festivals and other auspicious days. At Kagoshima city, a special crucian carp market is held close to new years annually, where the fish sold are made into dishes to give to the gods of prosperity. This tradition goes back more than 300 years.