Hidaka Town and Wakayama’s Kue Culture
A Fish Deeply Connected to Local Tradition
Hidaka Town in Wakayama Prefecture has long been associated with kue and its distinctive culinary culture. Kue inhabits rocky areas offshore, where it has traditionally been caught by local fishermen.
There is a famous local saying: “Once you have eaten kue, you cannot eat any other fish.” This playful expression reflects the exceptional reputation of kue, whose flavor is sometimes said to surpass even that of prized fish such as sea bream and flounder.
Kue has also played a role in local religious and cultural traditions. It has traditionally been offered at the Kue Festival, held as part of the autumn festival at Shira-hige Shrine, a tradition that dates back to the Edo period.
From Local Inns to a Regional Culinary Attraction
From around the 1960s, local inns and traditional guesthouses in Hidaka Town began serving Kue Nabe as a special winter dish. Its reputation gradually spread beyond Wakayama, attracting visitors who wanted to experience the rare fish in its home region.
Today, kue cuisine is an important tourism attraction in Hidaka Town. During the winter season, travelers come to the area specifically to enjoy authentic dishes prepared with locally caught or carefully sourced kue.
Why Kue Nabe Is So Delicious
Delicate White Meat with Rich Umami
The flesh of kue is mild yet remarkably rich in umami. Unlike some types of white fish, it remains moist and tender when cooked rather than becoming dry or tough.
Despite its generous amount of natural fat, kue does not taste excessively heavy. Its refined sweetness and savory flavor spread gently across the palate, creating a luxurious but elegant eating experience.
Rich Gelatin in the Skin and Bones
The appeal of kue extends beyond its fillets. The skin and bony parts of the fish contain abundant gelatinous tissue. As these parts are simmered in the hot pot, their rich flavor gradually dissolves into the broth.
This gelatinous texture is one of the pleasures of eating kue. The tender skin and collagen-rich parts become soft and almost melt in the mouth after being gently cooked.
A Luxurious Broth Filled with Umami
Perhaps the greatest attraction of Kue Nabe is the deeply flavorful broth created from the fish’s bones and other parts. Kue has relatively little of the strong fishy odor associated with some seafood, allowing its elegant umami to shine through.
As the fish cooks, its natural flavors infuse the entire pot. Vegetables and tofu absorb the broth, becoming exceptionally flavorful and turning even simple ingredients into a delicious part of the meal.
How to Enjoy Authentic Kue Nabe
Start with the Natural Flavor of the Fish
Kue Nabe is often prepared in a simple mizutaki-style hot pot, in which the ingredients are simmered in water or a light broth. This approach allows the natural flavor and texture of the kue to remain the focus of the meal.
A good way to begin is to taste a piece of kue without adding anything. This allows you to appreciate its delicate sweetness, rich umami, and firm yet tender texture.
Enjoy It with Ponzu and Japanese Condiments
Kue can then be enjoyed with ponzu, a citrus-based Japanese dipping sauce. Adding ingredients such as sudachi citrus, grated daikon with chili, and chopped green onions gives the dish a refreshing acidity and gentle spiciness.
The bright flavor of the ponzu balances the richness of the fish and brings out its natural sweetness. This combination makes it possible to continue enjoying the dish without it becoming too heavy.
Do Not Miss the Skin and Bony Parts
The skin and bony parts become increasingly flavorful as they simmer. Their soft, gelatinous texture is very different from the meat itself and is considered one of the special pleasures of authentic kue cuisine.
Meanwhile, vegetables and tofu gradually absorb the rich fish broth, making every ingredient in the hot pot part of the experience.
Other Delicious Ways to Enjoy Kue
Kue Usuzukuri: Delicately Sliced Kue Sashimi
Kue usuzukuri is a beautifully prepared dish in which the fish is sliced very thinly. Its appearance and texture are sometimes compared with those of high-quality fugu.
The thin slices retain a pleasant firmness and subtle sweetness, allowing diners to appreciate the elegant character of kue in a completely different way from the hot pot.
Kue Nimono: Simmered Kue
Kue nimono is kue simmered in a rich, savory sauce. The firm white meat takes on the flavor of the seasoning while retaining its distinctive texture.
The combination of tender meat, rich umami, and a deeply seasoned sauce makes this dish an excellent accompaniment to steamed rice or Japanese sake.
Hire-zake: Kue Fin Sake
Hire-zake is a traditional Japanese drink made by placing a grilled fish fin into warm sake. Using a carefully grilled kue fin creates an especially aromatic and luxurious version.
The toasted aroma of the fin combines with the sake, producing a rich fragrance and savory depth that is particularly enjoyable on a cold winter evening.
Finish with Kue Zosui
A Perfect Ending to the Hot Pot
No Kue Nabe experience is complete without zosui, a Japanese rice porridge made using the remaining broth from the hot pot.
By adding cooked rice, beaten egg, and chopped green onions to the broth and gently simmering everything together, the remaining flavors of the kue are transformed into a comforting final dish.
The rice absorbs the concentrated umami of the fish, allowing you to enjoy the full depth of the broth until the very last bite. For many diners, this final bowl of zosui is one of the highlights of the entire meal.
A Must-Try Winter Specialty in Wakayama
Experience the “Phantom Fish” of Wakayama
If you are visiting Wakayama during the colder months, Kue Nabe is a regional specialty worth seeking out. The delicate white meat, rich skin and bony parts, and intensely flavorful broth offer an unforgettable taste of the seafood culture of Wakayama.
Areas such as Hidaka Town, Shirahama, and Tanabe are particularly well known for restaurants and traditional inns offering authentic kue cuisine. Some establishments serve elaborate seasonal courses featuring naturally caught kue or carefully selected fish.
A Luxurious Taste of Wakayama’s Sea
Kue Nabe is more than a luxurious meal. It reflects the relationship between Wakayama’s coastal communities, local fishermen, and the rich marine environment surrounding the Kii Peninsula.
Enjoying a steaming pot of kue on a cold winter day is a wonderful way to experience the region’s culinary traditions. From the first bite of delicate white meat to the final bowl of zosui, Kue Nabe offers a warm and memorable taste of Wakayama’s winter food culture.