【47 Hakko Akita】秋田のハタハタ Hatahata 〜年に一度の熱狂から生まれる秋田のシンボル食〜

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A symbol of Akita born of a yearly mania.
Along the Akita coast of the Sea of Japan, for a short period of time at the beginning of winter, hatahata (or Japanese sandfish), the “god-fish” in Japanese characters (鰰), surges forth in huge numbers. Part of the catch is cured with salt and made into a thick sauce known as shottsuru, which is then used as a seasoning. Hatahata is also processed to make into hatahata sushi together with rice or rice-malt, which is used as a preserved food. In Hachimori, in the north of Akita, local mothers and women’s associations get together in a yearly spree of pickling hatahata. In Akita, the locals have their own unique version of the “sa-shi-su-se-so” (the five fundamental seasonings of Japanese cuisine), where the “shi” is for shottsuru, the “su” is for “hatahata sushi” (and the “sa” is for “sake”).

どう作って食べるか / HOW TO MAKE & EAT

< しょっつる >

< ハタハタ寿司 >

< How to make shottsuru >
❶Clean the hatahata, and immerse it in a sea of salt inside a barrel.
❷Allow it to ferment for around year, agitating it occasionally, until the flesh of the fish has dissolved to form shottsuru.

<How to make hatahata sushi >
❶Cut off the head of and gut a hatahata. Cure the flesh in salt for a day.
❷Wash off the salt and pickle the hatahata in vinegar for a day.
❸Mix the vinegared flesh with rice, koji, carrots and ginger, then let it pickle thoroughly for around two weeks.

As an alternative to soy sauce (shottsuru)
As sushi (hatahata sushi)


食べられている地域 / Regions where it is eaten
Throughout Akita

微生物の種類 / Types of microorganisms
Lactic acid bacteria, yeast, etc.


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