Hatahata and Shottsuru Nabe

Hatahata, the sandfish, is Akita prefectural fish, a deep-sea species that surges toward the coast to spawn in winter. Fermented with salt, it becomes the fish sauce called shottsuru. Simmering hatahata and vegetables in shottsuru broth yields a hot pot that represents winter on the Oga Peninsula.

Highlights

Scaleless and easy to bone, hatahata falls apart tenderly when cooked. The popping texture of its roe, called buriko, is another delight. The mellow saltiness unique to shottsuru heightens the fish natural umami.

Enjoying the Seasons

Late autumn into winter, the spawning season, is the peak. Hatahata is at its fattiest then, lending even the broth a deep savoriness. Locals also enjoy it grilled or dried.

Access and Basic Information

The Oga Peninsula is reached from JR Oga Station. Coastal eateries and inns serve this regional flavor.

A Quick Tip

Finish by adding rice for a porridge. Not a single drop of the shottsuru flavor goes to waste.