Gura, also known locally as gubi, is a rare fish found around the Tango Peninsula in northern Kyoto Prefecture. Its official Japanese name is norogenge. It has a long, slender, whitish body and a distinctive slippery surface covered in a gelatinous substance.
Gura is caught in winter using bottom trawling nets, often alongside snow crabs. In recent years, however, catches have declined considerably, earning this unusual fish a reputation as a “phantom fish” that is increasingly difficult to find.
One of the best-known ways to enjoy gura is in gura-jiru, a clear soup that highlights the fish’s distinctive texture. It can also be served as sashimi, lightly dried overnight, or prepared as tempura.
When cooked, its gelatinous flesh develops a smooth, slippery texture that many seafood lovers find irresistible. This unusual mouthfeel, combined with its delicate flavor, makes gura a memorable part of Tango’s winter food culture.
December to March