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Nousaba ｜ Our Regional Cuisines

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  • Fukuoka Prefecture

    Nousaba

Nousaba

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  • Nousaba

    Image Source : Atushi Yasunaga

  • Nousaba

    Image Source : Atushi Yasunaga Sun dried Hound Sharks

  • Main lore areas

    Kanezaki Region

  • Main ingredients used

    Sun dried Hound Sharks

  • History/origin/related events

    The term "Nousaba" refers to a regional dish where dried Hoshizame (a small type of shark found in various parts of Japan, characterized by star-like white spots on its back) is soaked in a seasoning liquid and eaten. Hoshizame is known for its relatively mild flavor among sharks. In Fukuoka Prefecture, it is called "Nousaba." The name's origin has various theories, but the most plausible one suggests that it comes from "a shark caught in haenawa fishing." "Nou" is a common name for the hook used in haenawa fishing, and "saba" is said to be a distorted form of "sami," which is considered the origin of the word "shark."
    The area where "nousaba" is made, the Kanezaki region, is known as one of the leading domestic landing ports for natural blowfish. When blowfish are landed, Hoshizame are often caught in the nets and thus has become a part of the cuisine.
    In the past, when it was difficult to obtain Kazunoko (herring roe) for New Year's Osechi dishes, people used Hoshizame soaked in a seasoning liquid as a substitute. Hence, it is also affectionately known by alternative names such as "Kanezaki Kazunoko" or "Genkai Kazunoko".

  • Opportunities and times of eating habits

    In the Kanezaki region,” nousaba” is indispensable during the New Year. In preparation for the year-end, the sight of “nousaba” sun-drying along the coast becomes a winter tradition. It is typically soaked in a seasoning liquid around New Year's Eve and enjoyed alongside traditional New Year's Osechi dishes. The duration of marinating and the choice of seasoning can vary depending on individual household preferences.

  • How to eat

    The process involves opening the body of the prepared Hoshizame, removing the internal organs, and then hanging it outdoors by a string. Exposed to the dry and cold wind, It is left to sun dry for several weeks. As the time for consumption approaches, the Hoshizame is softened by immersing it in boiling water. Subsequently, it is rinsed in water while rubbing it with a metal scrubber to remove the tough skin. Once the skin feels smooth, it is then cut into easy-to-eat strips using a knife or scissors and soaked in a liquid mixed with seasonings.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Even today, in the Kanezaki region, as winter approaches, you can observe the process of drying "nousaba" under the eaves along the coastline. Local fishermen and fishing associations take the lead in production, and they also sell their products online.

RECIPE

Ingredients (For one storage container)

  • Dried Small Shark As needed
  • Soy Sauce 200ml
  • Mirin(=sweet rice wine) 45ml
  • Sake 30ml
  • Dashi (=Japanese soup stock) 50-65ml
  • Sugar A little
  • Red Chili Pepper To taste

How to cook

  • 1. Immerse the dried small shark in boiling water at 100°C for approximately 1-2 minutes, starting from the head. Once it has softened slightly, remove it from the water and, while rinsing in water, use a metal scrubber to remove the rough scales from the surface.

  • 2. Cut the shark from step 1 into lengths of about 3-4 cm (about 1.5inches), then slice into 5mm thick (0.2 inch) wide pieces. Soak these pieces in a seasoning liquid.

provider : “Fukuoka Prefecture's Local Cuisine” (written by Kikue Kusunoki, Honorary Professor of Nakamura Gakuen University, published by Dobunshoin)

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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