Warasubo dishes are a Saga Prefecture specialty made from the warasubo, a rare fish found in Japan only in the Ariake Sea. A member of the goby family, the warasubo has degenerated eyes and an eel-like, elongated body with an upward-opening mouth lined with fang-like teeth, which has earned it the nickname 'Alien of the Ariake Sea' after a monster from the movies. It burrows into the soft mud of the tidal flats, and during its peak season from May to October it is served in miso soup, as sashimi, or simmered; at other times of year it is gutted, dried, and eaten deep-fried or lightly grilled. Despite its unusual looks, its white flesh carries a strong umami flavor and has long been a familiar local ingredient. In recent years, changes to the tidal flat environment such as the reclamation of Isahaya Bay have reduced catches, and the fish is now listed as Vulnerable on the Ministry of the Environment's Red List of Threatened Species.
Origin
The warasubo is a species found only in the tidal flats of the Ariake Sea. With its degenerated eyes and a distinctive upward-opening mouth lined with sharp teeth, it has long been caught and eaten by local communities. It burrows into the soft mud of the tidal flats, and fishing has traditionally relied on its habit of emerging from its burrow as the tide rises.
History
Along the Ariake Sea coast, warasubo has long been eaten as an everyday side dish in miso soup and simmered dishes. As its startling appearance began to attract media attention, it became known nationwide as a delicacy called the 'Alien of the Ariake Sea.' In recent years, its habitat has shrunk due to changes in the tidal flat environment, such as the reclamation of Isahaya Bay, and it was listed as Vulnerable (VU) on the Ministry of the Environment's 2019 Red List of Threatened Species.
Features
During its peak season from May to October, warasubo is enjoyed as sashimi, in miso soup, or simmered in sugar and soy sauce. For the miso soup, the fish is cut into chunks, thoroughly rubbed and washed with salt, then stir-fried together with its liver before being finished with dashi and miso. At other times of year, it is gutted and dried, then coated in potato starch and deep-fried, or ground into a powder used as a rice topping called 'mokusai.'
Main Ingredients
Food Culture
With its striking appearance, warasubo is also popular as a souvenir, and the grilled dried fish has become a specialty that gives tourists something to talk about. Locally, it has long been enjoyed as an everyday fish prized for its rich, umami-laden white flesh.
Famous Shops
川田食品
佐賀県鹿島市大字森8-2
Produces and sells 'seasoned warasubo' (suggested retail price around 432 yen). Also available at Michi-no-Eki Kashima, Hizen-Kashima Station, Saga Airport, and other locations.
JF佐賀有明海直販所 まえうみ
佐賀県佐賀市西与賀町大字厘外821-4
A direct-sales shop run by the Saga Ariake Sea Fisheries Cooperative. Sells warasubo along with other Ariake Sea seafood and Saga nori.
View details →FAQ
Q. Why is it called the 'Alien of the Ariake Sea'?
A. Its degenerated, barely visible eyes and its upward-opening mouth lined with bare teeth give it a look reminiscent of a movie monster, which is how it came to be known by this nickname.
Q. Can warasubo be caught anywhere?
A. No. In Japan it is found only in the Ariake Sea. Changes to the tidal flat environment, such as the reclamation of Isahaya Bay, have reduced its numbers, and it was listed as Vulnerable on the Ministry of the Environment's 2019 Red List of Threatened Species.