Hatahata and Shottsuru Nabe: Where to Eat (Akita)

Hatahata, the sandfish, is Akita prefectural fish. Depending on the sea area, it surges toward shallow rocky seaweed beds to spawn around November and December. Salted and fermented, its strained liquid becomes the fish sauce called shottsuru. Simmering hatahata with vegetables and tofu 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 in the Akita dialect, is another delight. The mellow saltiness and depth unique to shottsuru heighten the fish natural umami. Locals also enjoy it many other ways, such as salt-grilled, dried, as dengaku, simmered in sweet sauce, or as izushi fermented sushi.

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. In particular, the season when schools crowd the coast to spawn, known as seasonal hatahata, is a famous winter sight in Akita.

Practical Travel Notes

The Oga Peninsula is reached from JR Oga Station, where coastal eateries and inns serve this regional flavor. Many shops offer shottsuru nabe only in winter, so it is best to visit in season. Salt-grilled fish, dried fish, and bottled shottsuru are easy to find as souvenirs and can be enjoyed year-round. Beyond hot pots, shottsuru is a versatile seasoning that adds a hidden depth to udon or stir-fried vegetables.

A Quick Tip

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

Practical Information for Your Visit

• Season: According to the Ministry of Agriculture, Forestry and Fisheries' "Our Local Cuisine," the season runs from November to December. In Oga, it is said that the fish is sometimes enjoyed in a soup made with hatahata (sandfish) alone, without any other ingredients.
• Points to note: According to materials from the Akita Prefectural Fisheries Promotion Center, the prefecture's hatahata catch has been declining ever since its peak of 3,055 tons in the Heisei 16 (2004) fishing season, and in the Reiwa 6 (2024) fishing season it totalled 17 tons, made up of 15 tons offshore and 2 tons inshore. The inshore fishery in the Reiwa 7 (2025) fishing season is also due to begin with trial operations, so fresh locally caught hatahata tends to be in short supply and expensive.
• Public facilities where you can buy it: Roadside Station Oga "Ogale" (1-19 Shinhama-cho, Funakawa, Funakawaminato, Oga City / 0185-47-7515). The products hall is open 9:00-17:00 (until 17:30 in July and August) and closed on January 1 and 2. Three minutes on foot from JR Oga Station.

* Opening hours and prices at individual restaurants vary from shop to shop.

(Sources: Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine: Shottsuru Nabe (Akita Prefecture)"; Akita Prefectural Fisheries Promotion Center, "On the management of and measures for Akita Prefecture's hatahata stocks in the Reiwa 7 (2025) fishing season"; Roadside Station Oga official website)

Information Sources

This article is compiled from tourist information provided by Oga City and Akita Prefecture, together with information published by the individual establishments. Prices and menus differ from shop to shop and are subject to change, so please check the official information of each establishment for details.

Sightseeing Checklist

• Budget guide: From the 1,000-yen range for a set meal; hot pots and sushi vary widely by restaurant
• Where to eat it: Local cuisine restaurants and izakaya in coastal areas such as Oga and Akita City
• Recommended time of day: The season is winter; savor shottsuru nabe at a leisurely pace in the evening
• Avoiding the crowds: It is popular when in season, so booking ahead or going on a weekday is more relaxed
• Enjoy it together with: The Namahage of Oga, Cape Nyudozaki, and local sake