A Traditional Flavor Born in a Cutlassfish-Fishing Town
The Kii Channel, which lies off the coast of Arida City, has long been known as an excellent fishing ground for cutlassfish. Minoshima Fishing Port in particular is famous for its abundant cutlassfish landings and has developed as an important port where fresh seafood is brought ashore.
Cutlassfish can be enjoyed in many ways, including as sashimi or grilled with salt. However, the fish is also known for losing its freshness relatively quickly. Honeku was developed as a way to preserve the fish while making full use of its natural flavor.
Born from the practical wisdom of a traditional fishing community, this humble food gradually became one of the signature specialties of the Arida region and continues to be enjoyed today.
The Origin of the Name “Honeku”
The name “Honeku” is thought to come from the word “honekuri,” referring to the process of working and grinding the fish together with its bones.
In the past, local producers would carefully grind whole cutlassfish, including the bones, using a stone mortar. This traditional preparation is believed to be the origin of the name.
Although modern production methods have evolved, the traditional approach of making use of the entire fish has been preserved, allowing Honeku to continue representing the distinctive food culture of the Arida area.
How Honeku Is Made
Making Honeku begins with freshly landed cutlassfish. The heads and internal organs are removed, and the fish are carefully cleaned before being finely ground together with the bones.
Salt and other seasonings are then added, and the mixture is kneaded and ground using a stone mortar or similar equipment until it develops the desired sticky consistency. The fish paste is shaped and then slowly deep-fried in oil at approximately 180°C.
The finished Honeku has a fragrant, crisp exterior and a soft interior. Because the fish is processed together with its bones, it develops a distinctive slightly crunchy texture that is different from ordinary kamaboko or satsuma-age.
This unusual texture, combined with the rich flavor of cutlassfish, is what makes Honeku such a distinctive regional specialty.
A Nutritious Food Using the Whole Fish
Because Honeku makes use of the fish bones as well as the meat, it is a food that provides calcium and protein along with the natural nutrients found in the fish.
Its traditional preparation reflects an important principle of Japanese food culture: making effective use of valuable ingredients without unnecessary waste. This nutritional value has also contributed to its popularity as an everyday food in local households.
Its soft yet distinctive texture makes it suitable for a wide range of generations, from children to older adults, and it remains a practical and nutritious part of the region’s traditional diet.
Many Ways to Enjoy Honeku
Honeku is delicious simply eaten as it is, allowing you to enjoy the savory flavor of cutlassfish together with its fragrant fried aroma. It is also popular as a snack to accompany drinks and is a familiar item on everyday family tables in the Arida area.
It can also be added to oden, a traditional Japanese simmered dish, or used as a topping for udon noodles. As Honeku cooks in the broth, its rich fish flavor blends into the soup, creating an even deeper taste.
Because of its convenient size and satisfying flavor, Honeku is also sometimes enjoyed as a snack by children. Its versatility is one reason why it has remained popular across generations.
A Taste of Arida Worth Discovering
Honeku is a traditional food born from the combination of Arida’s abundant marine resources and the practical wisdom of generations of local people. Using fresh cutlassfish from the local waters and grinding the fish together with its bones creates a distinctive texture and flavor that is difficult to find in other Japanese fish products.
For travelers exploring Arida City, Aridagawa Town, and the surrounding area, tasting Honeku is an excellent way to experience a lesser-known aspect of Wakayama’s culinary heritage.
Try this simple yet flavorful local specialty and discover the food culture of Kishu through a dish that has been loved by local communities for generations.