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  7. Hatahata no Yuage (Poached Japanese sandfish)

Hatahata no Yuage (Poached Japanese sandfish) ｜ Our Regional Cuisines

  • Yamagata Prefecture

    Hatahata no Yuage (Poached Japanese sandfish)

Hatahata no Yuage (Poached Japanese sandfish)

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  • Main lore areas

    Shonai region

  • Main ingredients used

    Japanese sandfish, scallion, soy sauce

  • History/origin/related events

    Japanese sandfish are a scaleless, mild-flavored fish that are favored in the Shonai region as the taste of autumn. The sandfish come to the shores of Shonai around December to lay their eggs. For this reason, the sight of fisherman congregating on Sakatakita Pier and other such places is a characteristic winter scene.

    The size of the Japanese sandfish catch declined precipitously from around the end of the Showa period until the Heisei period. However, as a result of a joint effort by Yamagata Prefecture’s fisherman to institute fishing limits and manage resources, the size of the sandfish catch is now on an upswing. Japanese sandfish will rush toward shallow water in large groups when the sea is rough and thunder sounds. For this reason, they are also known as “thunder fish.”

    “Poached Japanese sandfish” is a simple dish: poach the fish in a pot, splash on soy sauce or the like, and eat. The dish has a light flavor and is a go-to choice for cooking with sandfish. There are a wide variety of ways to cook with sandfish: in addition to poaching, it can be, among other things, fried, dried, or simmered with sauce.

    The Japanese sandfish is deeply connected to traditional events of the Shonai region. “During a celebration of the deity Daikoku-sama”, an event which takes places on December 9, there is an ongoing custom of eating sandfish with a miso glaze.

  • Opportunities and times of eating habits

    In recent years, Japanese sandfish is caught year-round. Still, while fish caught in June and July are enjoyed for their flesh, fish caught in October and November can be enjoyed for their egg sacs or milt. Because poached sandfish is a particularly simple dish, by using fish that are in-season the flavor of the ingredients can be enjoyed directly.

  • How to eat

    Add water to a pot and bring to a simmer. Add the sandfish and simmer until the point that the body splits. Plate the fish, add grated radish and soy sauce, and enjoy. Ginger also makes a tasty accompaniment.
    A nice feature of Japanese sandfish is that, because they don’t have scales, after a wash they are ready to use. When plating, it is customary to include one male and one female each.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    “Japanese sandfish” is a popular fish carried by fishmongers and even supermarkets. “Poached Japanese sandfish” is a go-to winter dish that can be easily prepared.

source : Sakamotoya Inn

RECIPE

Ingredients (4 servings)

  • Japanese sandfish 8 fish
  • Grated radish appropriate quantity
  • Ginger appropriate quantity

How to cook

  • 1. Remove the head, organs, and tail from the fish.

  • 2. Bring an ample amount of water to a simmer and add the fish.

  • 3. Once the backbone is sticking up from the front and rear of the fish and can be easily removed (about 10 minutes), carefully remove each fish one by one, running quickly under cold water.

  • 4. Remove the spine from the fish and plate.

  • 5. Garnish with grated ginger and eat. Add ginger to taste.

provider : "Tsuruoka Ouchi Gozen"

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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