Catfish tempura is a dish passed down in the water-rich eastern Gunma region around Tatebayashi City and Itakura Town, where the Tone River and Watarase River flow. The area once had even more rivers, ponds, and marshes than today, and catfish, alongside eel and carp, became a familiar freshwater fish in daily life. The fish is finely minced down to the bone and deep-fried in a crisp batter, giving it a fluffy white-fish texture and mild flavor. Itakura Town was once lined with many freshwater fish wholesalers, and the dish became a local specialty served to visitors of Raiden Shrine (雷電神社) and Takatori Tenmangu (高鳥天満宮). Today, local freshwater fish restaurants still serve tempura and tataki-age (minced-and-fried catfish) made with wild-caught catfish, and Tatebayashi City promotes itself as “the town of catfish” for tourism, keeping this freshwater fish food culture centered on the Tatebayashi area alive.
Origin
Tatebayashi City and Itakura Town in eastern Gunma Prefecture lie in an area known as “Gunma's water town,” where first-class rivers such as the Tone River and Watarase River flow, and which once had even more rivers, ponds, and marshes than today. Freshwater fish such as eel and carp caught from these abundant waters have long been prized local specialties, and dishes made with catfish in particular are said to have become especially popular, marking the origin of this dish.
History
Itakura Town was once home to many freshwater fish wholesalers, and a food culture of cooking and serving catfish caught from the rivers developed there. The dish also has a history of being served as a local specialty to visitors of the nearby Raiden Shrine (雷電神社) and Takatori Tenmangu (高鳥天満宮), and several freshwater fish restaurants handling wild-caught catfish still remain in the area today. In recent years, Tatebayashi City has also worked to promote tourism by branding itself “the town of catfish,” continuing to spread this food culture representative of the region.
Features
The trick to catfish tempura is said to be finely mincing the flesh with a knife, mashing it together with the bone, and then quickly deep-frying it at a high temperature. It is known for its fluffy, tender, remarkably mild white flesh paired well with a crisp batter. It is often served as a set meal combined with tataki-age, in which the bone and flesh are mixed together and fried.
Main Ingredients
Food Culture
In Itakura Town, catfish dishes have been served as a local specialty to welcome visitors to Raiden Shrine (雷電神社) and other sites. Today, local freshwater fish restaurants still serve tempura made with wild-caught catfish, continuing a food culture that links worship and dining.
Famous Shops
小林屋
群馬県邑楽郡板倉町板倉2335
A long-established freshwater fish restaurant founded in 1836 (Tenpo 7), with a history of over 100 years. It serves a set meal of wild catfish tempura and tataki-age for around ¥900.
FAQ
Q. Why did catfish dishes become a local specialty around Tatebayashi City?
A. Tatebayashi City and Itakura Town are a water-rich area surrounded by the Tone River and Watarase River, and freshwater fish have long been a familiar food in daily life there. Tatebayashi City is also promoted as “the town of catfish,” and catfish dishes have become established as a local specialty.