You pass through the noren curtain of an Izakaya and order a beer to start. After the first toast, you open the menu. Often, your eyes will land on “Grilled Eihire.” It is not a flashy main dish. However, its simple appearance and savory aroma have a mysterious charm that captures the hearts of drinkers. It goes perfectly with Sake, Shochu, and Highballs. Tearing the lightly grilled fin little by little while sipping your drink is a moment of pure bliss. Today, we will introduce the deep world of Eihire, a symbol of Izakaya culture.
Basic Information about Grilled Eihire
“Eihire” is, as the name suggests, the dried fin of a stingray or skate. Generally, rays like the Thornback Ray are used. The preparation looks simple, but the seasoning is key. It is seasoned with mirin, sugar, and soy sauce before drying. This process condenses a unique, deep richness inside the ingredient.
In an Izakaya, it is served lightly grilled over an open flame or charcoal. The heat caramelizes the sugar slightly, creating an appetizing, savory scent. The classic style is to eat it with mayonnaise, soy sauce, and shichimi (seven-flavor chili pepper). The more you chew, the more flavor comes out. It is a dish you can enjoy slowly, much like dried squid.
Aroma of the Coals
The smell hits you first. As the eihire hits the flame, it releases a sweet, smoky scent that fills the air. Honestly, it smells a bit like the ocean, but in a warm, inviting way. If you are sensitive to fishy odors, you might worry it’s fishy, but it’s not. The caramelized sugar from the marinade creates a fragrance that is strangely comforting.
Texture and Taste
Picking it up, the fin is surprisingly chewy. You have to work for it a little. At first, the texture is tough, but as you chew, it gives way. The flavor is a deep, sweet and salty punch, with a rich, savory depth. It’s not fishy at all. The more you chew, the more this deep umami comes out, making you want another bite.
A Note on the Bones
Fair warning: you will find cartilage. The fin has these soft, crunchy “bones” running through it. Don’t be alarmed. You just chew on them a bit to get the flavor out, then spit them out, like with grilled fish. It feels a bit rustic, but that process is part of the charm. It’s a perfect, slow snack with a cold beer.
Features of Grilled Eihire
The biggest feature is undoubtedly its unique texture. Immediately after grilling, it is fluffy and soft. As it cools slightly, it returns to a firm, chewy texture. This change is part of the fun. The thick parts are chewy, while the thin edges are crispy and savory. You can enjoy two textures in one ingredient.
Also, Eihire is known for being rich in collagen. It is delicious to eat and contains ingredients that are good for the skin, which is a nice point. The seasoning is often sweet and salty. When this chars slightly, the aroma intensely stimulates the desire for alcohol.
Adding mayonnaise adds a mellow richness. The spicy kick of the chili pepper provides an accent. Because you can eat it bit by bit, it is a very cost-effective snack that accompanies long conversations and drinking sessions.
History and Background of Grilled Eihire
No one knows exactly when people began to eat Eihire, but records suggest it existed in the Edo period. At that time, refrigeration technology did not exist. Therefore, people developed techniques for processing seafood as preserved food. Rays are fish that can easily develop an ammonia smell. However, people discovered that by seasoning and drying the fins, they could preserve them long-term and eliminate the smell.
Originally, fishermen and commoners enjoyed it as a cheap and nutritious preserved food. As time passed through the Meiji and Taisho eras, bars adopted it as a clever appetizer. No one knows when the modern style of “grilled with mayonnaise” emerged. However, during the rapid economic growth of the Showa era, Izakaya chains increased. Due to its ease of serving and high preservation, it likely cemented its status as a standard menu item during this period.
Recommended Izakayas for Grilled Eihire
Isomaru Suisan Shinjuku 3-chome Branch (磯丸水産 新宿3丁目店)
This is a seafood Izakaya known for being open 24 hours. The biggest feature here is that you can grill the Eihire yourself using the “stove” placed at each table. The fun of finishing it to your preferred doneness is exceptional. You can eat it piping hot, capturing the savory moment just before it burns. It has a lively atmosphere, and conversation with friends is sure to be lively.
Echigoya Yasokichi Higashi-Ginza (越後屋 八十吉)
This Japanese-style Izakaya has a reputation for delicious charcoal-grilled dried fish. Artisans carefully grill the Eihire over charcoal until it becomes crispy on the outside and surprisingly juicy on the inside. The charcoal adds a faint scent, creating an authentic taste you cannot produce at home. We recommend this place when you want to spend a mature time with carefully selected Sake in a calm atmosphere.
Uokin Main Store Shinbashi (魚金 総本店)
This is a popular store often called “The place for fish in Shinbashi.” The fresh sashimi is famous, but appetizers like Eihire are also made without compromise. They use thick, high-quality Eihire, so the chewiness and depth of flavor are different. You can enjoy high-value cuisine and alcohol in a vibrant store, experiencing the quintessential Japanese Izakaya vibe.
Summary
Grilled Eihire is a unique Japanese appetizer where you can enjoy a deep flavor and savory aroma despite a simple cooking method. It has roots as a historic preserved food and has now become a standard menu item loved in many Izakayas. It goes perfectly with alcohol. You can also enjoy changes in flavor with your favorite condiments like mayonnaise and chili pepper. Next time you go to an Izakaya, please order this “unsung hero” and taste the slowly passing time.
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