Gori - Gori

It is the local name for certain freshwater gobies. Nationwide it is called Yoshinobori or Ukigori, in the Kinki region and west it is called Kawayoshinobori or Yoshinobori, in Kochi Prefecture it is called Striped goby or Himehaze, and in Wakayama and Kochi Prefecture the juveniles and young fish of Chichibu and Numa Chichibu are called Gori. However, in reality it is difficult to distinguish between gobies, so they are often simply called Gori without distinguishing between the various types. They are less than 20 centimeters long, have a dull body color ranging from brown to blackish brown, and have fused pelvic fins on the ventral surface that form suckers that attach to rocks, between rocks, and the bottom of the water to avoid being swept away by the water. There is a theory about the origin of the word Gori, which is that young fish can swim upstream about five ri from the mouth of a river.

In the Tohoku and Hokuriku regions, the freshwater sculpin is called gori. Sculpins have a single spine on their preoperculum, no scales on their body, and paired pelvic fins. During the Heian period, sculpins were called "ishibushi" or "ishibushi fish" in the Kyoto area, and gobies (gobies) with similar ecology and habits were also called "ishibushi."

As an exception, Aomori Prefecture calls medaka, and Niigata Prefecture calls the marine cardinalfish gori.

[Akira Ochiai and Kunio Amano]

Ishikawa Prefecture's goby dishes are famous, and the most widely made is tsukudani (food boiled in soy sauce). Many are sweetened and cooked in a candy-like sauce. They are also used in tempura, miso soup, and lightly boiled and dressed with kinome miso. Although they are river fish, they do not have a particular smell, and females with ripe eggs are especially delicious.

[Tomomi Kono]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

主としてある種の淡水産ハゼ類の地方名。全国的にはヨシノボリ類やウキゴリをいい、近畿地方以西ではカワヨシノボリやヨシノボリを、高知県ではスジハゼやヒメハゼを、和歌山県や高知県ではチチブやヌマチチブの幼魚や若魚を、それぞれゴリとよんでいる。しかし、実際にはハゼ類の識別はむずかしく、いろいろな種類を区別せずにまとめて、単にゴリとよんでいることが多い。体長は20センチメートル以下で、体は褐色～黒褐色の地味な色で、左右の腹びれは癒合(ゆごう)して腹面に吸盤をつくり、石の上や間、水底に吸着し、水に流されないようにして生活をする底生魚。ゴリの語源については、幼魚が河口から5里ほど上流に遡上できるから、とする説がある。

　東北地方や北陸地方では、淡水産のカジカをゴリとよぶ。カジカは前鰓蓋骨(ぜんさいがいこつ)に1本の棘(とげ)があり、体表に鱗(うろこ)がなく、腹びれは対(つい)をなしている。平安時代に京都地方ではカジカを「石伏(いしぶし)」とか「石伏魚」とよび、これと生態や習性が似たゴリ類（ハゼ類）も「石伏」とよばれた。

　例外的に青森県ではメダカを、新潟県では海産のテンジクダイをゴリという。

［落合　明・尼岡邦夫］

　ハゼ類を使った石川県のゴリ料理は有名で、もっとも広くつくられるのは佃煮(つくだに)である。甘味をきかした飴(あめ)煮風にしてあるものが多い。そのほか、てんぷらやみそ汁、さっとゆでて木の芽みそ和(あ)えなどの料理につくられる。川魚であるが特有のにおいがなく、とくに熟卵をもった雌が美味である。

［河野友美］

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