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Hatahata-Zushi
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Akita Prefectural Fisheries Cooperative Association
1-5-11 Tsuchizakiminato-Nishi, Akita City, Akita, Japan

Category: Hata Hata in its entirety (500g, in a barrel)
Product Name: Sushi Rice
Raw Materials: sandfish, rice, carrots, ginger, seaweed, salt, sugar, brewing vinegar, seasoning

Hatahata-Zushi


Oga Briko in Oga, Hachimori Hatahata, Akita's specialty. In Akita, Hatahata used to be a popular fish and was caught to the point of rotting, but in recent years, due to overfishing and the climate, it has become unavailable and is now under fishing restrictions (as of 2003). As a result of this, the number of them has been gradually increasing recently.

Hatahata's eggs are called bricoes, and when the sea washed up on the beach after spawning, the residents would rush to catch them. But now they are returning the eggs to the sea to protect the resource. So, the current Brico is just a Hatahata with a child.

By the way, Hatahata lives from Hokkaido to the coast of the Sea of Japan. Hatahata, which comes to the coast of Oga Peninsula from 11 to December to spawn, is said to be the best. They are nocturnal, have no scales and dive into the sand, which is why they are called sandfish in foreign countries.


(I tried the Hatahata-Zushi.)
This sushi is made with Hatahata covered in vinegar, covered with rice, and seaweed. When you try it, you can feel the smell of vinegar in the air, and it has a unique taste. I eat it every winter, but after all, I can't stop the taste of the season.

Also, Hatahata-Zushi's Ichikizushi is the head and guts of Hatahata, which are taken from the body to the tail. You can't feel the bones from the texture, but if you look closely, the bones are still there. If you don't want to eat it as it is, you can roast it over a fire before eating it.

Afterword)
After a three-year voluntary ban on Hatahata fishing in 1992 (Akita only), regulations were gradually eased, and as of 2009, the catches have recovered considerably.

Hatahata sushi is often pickled in December at home in Happo-cho, and it is not unusual for some families to pickle more than 100 kilograms.

p.s.
As I was watching TV, I heard that Tottori Prefecture is competing with Akita Prefecture for the catch of Hatahata. Nuh, I didn't hear you say that. They say it's Hatahata from the Korean peninsula and doesn't have eggs (briko) like Akita. Oh, really? But when it comes to competition, Akita Prefecture is at a disadvantage because of its fishing regulations, or rather they don't want to compete with each other.
©Japanese Famous Foods , Update:2020/06/04