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Hasunosanbai ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Hasunosanbai

Hasunosanbai

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  • Hasunosanbai
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    Image source: Health Promotion Sector, Health Promotion Division, Health and Welfare Department, Yamaguchi Prefecture

  • Main lore areas

    Iwakuni

  • Main ingredients used

    Lotus root, carrots, fried beancurd, sanbaizu

  • History/origin/related events

    Iwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beautiful castle city filled with a history of scenic nature and culture. The local lotus root, an Iwakuni specialty, has nine holes unlike the eight holes a lotus root generally has. Approximately 200 years ago, a cultivator by the name of Sangoro Muramoto began growing lotus roots after returning with some from present-day Oita Prefecture. An anecdote states the fact that the lotus root resembled the emblem which belonged to the Kikkawa Clan’s Iwakuni Domain had brought him joy.
    With the increasing number of suitable environmental conditions, including Iwakuni’s warm climate and long hours of sunlight, and improving farmer efforts that came to follow, the Iwakuni lotus root’s signature springy and crunchy texture was born. It has since made a name for itself, and is even being distributed both within and outside the prefecture.
    Iwakuni sushi is a well-known folk pressed sushi dish that utilizes Iwakuni lotus root. However, hasunosanbai was the everyday meal that common folk developed a strong familiarity with. The dish is made by mixing lotus roots, carrots, shad fish and other ingredients with vinegar. Some say the name comes from sanbaizu (a mix containing equal parts vinegar, soy sauce, and mirin), while others say that it is linked to the idea that the Japanese god of the harvest was sometimes referred to as Sanbai. Enjoy the textures of the Iwakuni lotus root to the fullest with this refreshing side dish.

  • Opportunities and times of eating habits

    Aside from having this everyday dish with your home-cooked meals, it can also be served together with two other Iwakuni specialties―Iwakuni sushi and Ohira―in the auspicious Ujimori set. It can also be served as part of osechi, a traditional meal served for New Year’s.

  • How to eat

    Boil thinly sliced lotus root in water with just a little vinegar added and let cool. Boil the thinly sliced carrots in salt water and let cool. Blanch the fried beancurd to remove the oil, brown on both sides, then slice into thin strips. For the vinegar sauce, mix together white vinegar, sugar, light soy sauce, and salt. Add the lotus root, carrots, and fried beancurd to the sauce and top with toasted sesame seeds.

  • Efforts for Preservation and Succession

    Aside from home-cooking, it is also served in schools.

RECIPE

Ingredients (2 people)

  • Lotus root 200g
  • Shad 1／2 fish
  • Fresh ginger 1／5 root
  • [Sauce] Sugar 1 1／3 tbsp.
  • [Sauce] Vinegar 1／4 cup
  • [Sauce] Soy sauce 1／2 tsp.
  • [Sauce] Salt Appropriate quantity
  • [Sauce] Mirin Appropriate quantity
  • [Sauce] Sake Appropriate quantity

How to cook

  • 1. Mix together all [Sauce] ingredients to create the vinegar sauce.

  • 2. Julienne the ginger and add to the vinegar sauce.

  • 3. Thinly slice the shad.

  • 4. Cut and peel one segment of lotus root. Boil in water until slightly firm, then thinly slice.

  • 5. Combine the sliced shad and lotus root with the vinegar sauce.

provider : Yamaguchi Prefectural Promotion of Dietary Improvement Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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