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Shottsuru Nabe ｜ Our Regional Cuisines

  • Akita Prefecture

    Shottsuru Nabe

Shottsuru Nabe

Related images

These images of local cuisine may not be downloaded.

  • Shottsuru Nabe

    Image Source : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

  • Shottsuru Nabe

    Image Source : Akita Prefecture Tourism Federation

  • Shottsuru Nabe

    Image Source : Miura Yonetaro Shouten

  • Main lore areas

    All of Akita Prefecture, Mainly along the Coast

  • Main ingredients used

    "Hatahata" (=Japanese sandfish), Fermented fish and squid sauce, Japanese leek, Tofu, Napa cabbage, Japanese parsley, Mizuna, Mushrooms

  • History/origin/related events

    "Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stock) made from the traditionally handed-down fermented salted fish sauce known as "Shottsuru," with the addition of "Hatahata" (=Japanese sandfish).
    This winter specialty is popular in Akita because, from November to December, the prime season for "Hatahata" (=Japanese sandfish), it is most abundant in the waters off the coast of Akita Prefecture compared to the rest of Japan. "Shottsuru" is a fish sauce made from salted fish left to stand for at least a year until the fish dissolves. It is then strained to extract "Umami (=a savory essence)," serving as a traditional seasoning in Akita Prefecture. It was developed as an alternative to soy sauce during a time when soy sauce was considered a luxury item.
    "Hatahata" (=Japanese sandfish), typically residing in deep-sea waters of 500 meters, appears near the coast during stormy weather and thunderous times, coinciding with their spawning period. Known as "Hatahata-gami" in ancient language, derived from the thunder deity, it's also called "Kaminari-uo" or Thunderfish.
    This dish combines the refined flavor of "Hatahata" (=Japanese sandfish) with the crunchy fish roe called "Brico," accompanied by a light soup and the distinctive aroma of Shottsuru, creating a harmonious taste with a smooth richness. Ingredients such as tofu, Japanese leek, and Napa cabbage are often included, but in the birthplace, Oga, enjoying a simple soup only with "Hatahata" (=Japanese sandfish) is the tradition.

  • Opportunities and times of eating habits

    Starting from November to December when "Hatahata" (=Japanese sandfish) can be caught, it refers to the winter season.

  • How to eat

    Prepare Dashi using Kombu(=kelp), adjust the flavor with miso, mirin, sake, and shottsuru, then add gutted “hatahata” (=japanese sandfish) and vegetables. After simmering, cover with a lid, let it steam for a while.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    While Iwadate Coast in Hachimori is famous for “Hatahata” (=Japanese sandfish), Hirazawa Fishing Port in Nikaho City is also thriving. In Oga City, the birthplace of "Shottsuru Nabe," it is not only consumed in every household but is also a local specialty. Therefore, restaurants invariably offer it during the winter season due to its status as a specialty.

RECIPE

Ingredients (4～5 servings)

  • "Hatahata" (=Japanese sandfish) 10
  • Water 1000cc
  • Dried Kombu(=kelp) 15cm
  • [Seasoning A] Miso 1・1／2 tbsp.
  • [Seasoning A] Sake 2 tbsp.
  • [Seasoning A] Mirin(=sweet rice wine) 2 tbsp.
  • Shottsuru 4 tbsp.
  • Japanese leek, Tofu, Napa cabbage, Japanese parsley, Mizuna, Mushrooms, and so on. As needed

How to cook

  • 1. Place water and kombu in a pot.

  • 2. Remove the head, tail, and internal organs from the "Hatahata" (=Japanese sandfish), wash it, and then drain off the water.

  • 3. Cut vegetables and tofu into bite-size pieces.

  • 4. Put the pot on the heat, and when it comes to a boil, season with [Seasoning A] and shottsuru to taste. Add items 2 and 3.

  • 5. After a brief simmer, cover with a lid and steam.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

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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