Himeichi to Mikan no Karashini

The sharp bite of mustard mingles with citrus fragrance, and the white flesh, simmered until the very bones soften, falls apart at a touch, it is said. Himeichi is a small fish caught in Tosa Bay's small trawl nets, formally known as goldband goatfish. Its flesh is mild and refined, and because it was inexpensive, it is said to have often stood in for sea bream. The smallest fish in particular are said to be simmered slowly over low heat with deseeded mustard and mandarin peel, a preparation known as karashini, or mustard stew.

Himeichi, scaled and gutted, is simmered slowly over low heat together with deseeded mustard. Mandarin peel, boiled, minced, and soaked overnight, is added along with seasoning, and the dish is simmered over low heat until the liquid is gone. Cooking it with mustard is said to soften even the bones, and preparations vary by area — some use yuzu or bushukan citrus instead, others add ryukyu stem.

Because the whole fish, bones and all, can be eaten and it keeps well, it is said to have often been made as a preserved dish back when fresh himeichi was cheap and plentiful. Fish brought by traveling peddlers was not always fresh, and on those occasions it is said to have been simmered for days over a charcoal brazier. The custom of making a large batch at year's end took such hold that people are said to have remarked the year couldn't properly close without it, and it was also said to be a standard addition to boxed lunches.