【Reading】もろこ

【English Name】Moroko (Willow Gudgeon)

Moroko (also written 諸子 or 諸魚) is a small freshwater fish belonging to the carp family (Cyprinidae), formally called Honmoroko. Known as an endemic species of Lake Biwa, it has long been prized as food, centered on Shiga Prefecture. Its body length is about 8–13 cm.

Its flavor is light yet faintly sweet, and because the bones are soft it can be eaten whole. Although not generally common nationwide as a sushi neta, it is sometimes served as nigiri or su-jime (vinegar-cured) at restaurants around Lake Biwa. Representative cooking methods include salt-grilling, tempura, tsukudani, and nanban-zuke, and roe-bearing individuals in particular are traded at high prices.

The season is early spring (around February–April), when the fish gather in the shallows to spawn, and in the world of haiku it is classified as a spring seasonal word (kigo). In recent years the catch in Lake Biwa has been on a declining trend, and aquaculture efforts are progressing in various places. Note that the name "moroko" is also used as a regional name for ishinagi (giant grouper), kue (longtooth grouper), and motsugo.