Uruka

Shiokara made from sweetfish. It is mainly made from the innards. The innards of the sweetfish are removed, washed with water to remove sand and mud, and then about 30% salt is added and the fish is packed into barrels, stirred every day. After a few days, the water is drained, and the fish is bottled, sealed, and left to mature. In addition, in the fall, as the spawning season approaches, "shiro uruka" and "ko uruka" are made from the mature gonads. Shiro uruka is made from the testes (milt), and ko uruka is made from the ovaries (eggs). There is also a type made with milt, eggs, and innards (bitter uruka). When the sweetfish is shredded with its innards, except for the head and tail, it is called "kikomi uruka". Uruka is made in various places, including Kinki, Chugoku, and Kyushu, and is enjoyed as a snack with sake, but the one from Gifu is particularly famous.

Because excessive salt intake is considered a problem, the salt content has been somewhat reduced, but it still contains about 17%, so it is best not to eat a lot at once. It is also rich in vitamin A, containing 2000μg per 100 grams.

[Kaneda Hisashi]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

アユからつくる塩辛。主として内臓でつくる。アユの内臓を取り出し、水洗いして砂や泥を流出させ、30％程度の食塩を加えて樽(たる)に詰め、毎日かき回し、数日後、水を切り、瓶に詰め替え、密封して熟成させる。このほか、秋になり産卵期が近づき、生殖巣の成熟したものから「白うるか」や「子うるか」をつくる。白うるかは精巣（白子）、子うるかは卵巣（卵）のみでつくる。また、白子、卵、内臓などをともにしたもの（苦うるか）もある。アユの頭部と尾部を除き、内臓ごと細切りして塩辛にしたものは「切り込みうるか」という。うるかは近畿、中国、九州など各地でつくられ酒の肴(さかな)として喜ばれるが、岐阜産のものがとくに名高い。

　食塩のとりすぎが問題とされるため、食塩量はいくぶん少なくなっているが、17％程度含むので、一度に多く食べぬほうがよい。なお、ビタミンAに富み、100グラム当り2000μgを含む。

［金田尚志］

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