Speaking of fish from Akita Prefecture, these are the ones! Sandfish and Shottsuru Nabe

"Hatahata" (sandfish)is a fish also"Kaminariuo" (. It is mainly caught on the Sea of ​​Japan side and is a specialty product of Akita Prefecture, even appearing in songs, making it famous throughout Japan.

In Akita Prefecture, it has been a tradition to eat dishes made with the sandfish (hatahata) during the harsh, snowy winters. Although advancements in marine and preservation technologies have made it a fish that can be eaten year-round,sandfish with wintermany residents still associate

If you visit Akita, you should definitely try the sandfish. We will talk about sandfish and dishes made with it

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What kind of fish is Akita's prefectural fish, the hatahata?

The sandfish (Hatahata) is designated as the prefectural fish of Akita Prefecture. It is sung about in the Akita Ondo folk song, "Akita's specialty, Hachimori sandfish," and it also appears in documents written about Akita by Sugae Masumi, a scholar from the late Edo period. The sandfish is a fish so closely associated with Akita Prefecture that when people talk about it, they often say "Akita Prefecture, and the sandfish!"

In Akita Prefecture, the sandfish (Hatahata) is a winter fish that is caught from around November, when blizzards and thunderstorms are severe. The name Hatahata is said to come from "Hatahata," meaning "waves of the rough winter sea." Alternatively, it is said that "Hatahata" means "the rumbling sound of thunder." The winter seas of Akita are rough with waves and thunder rumbles, and the sandfish, which are caught in such conditions, are indeed a fish that evokes the winter sea and thunder. The sandfish is also known as "Kaminariuo" (thunder fish), which is also associated with winter and thunder.In Akita, it is also called "Satakeuo," which is the name of a feudal lord.

Sandfish is a scaleless fish with almost no small bones. Even the single straight bone can be easily chewed when cooked, so it is sometimes eaten bone-in. To remove the bone, loosen the flesh a little and it will come out easily. It has a light, mild taste and almost no odor. This is why sandfish is used in a variety of traditional dishes in Akita Prefecture

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Sandfish dishes and shottsuru

Sandfish is eaten in a variety of ways, such as grilled with salt, simmered, in sushi, dengaku, and kanroni. You'll likely see many processed sandfish products in souvenir shops in Akita Prefecture

Sandfish dishes are often served in Akita's izakayas throughout the year, and many tourists can be seen enjoying sandfish dishes along with the famous "kiritanpo nabe" hotpot while enjoying a drink of sake, a specialty of Akita

Among the various processed products and dishes made from sandfish, the most famous"shottsuru." Shottsurua fish sauce made by fermenting sandfish. A hot pot dish made with shottsuru is also called "shottsuru" (or "shottsuru nabe"). Shottsuru nabe is a hot pot dish in which vegetables and sandfish are simmered, and shottsuru is used for seasoning. Sometimes a seashell is used as a pot instead of a regular pot, in which case it is also called "kayaki" (shell-grilled).

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lastly

Sandfish shottsuru, a traditional dish served in many restaurants in Akita Prefecture, is a delicacy that you should try at least once if you visit Akita. Depending on the season, some restaurants will grill fresh sandfish for you, allowing you to enjoy a variety of flavors with just one fish: sandfish

As its name suggests, sandfish is an essential fish on the Akita winter table. It is a traditional and famous dish. However, be sure to try sandfish dishes, which are also home-cooked dishes. When you do, don't forget to enjoy some hot Akita sake!

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