Suzuki Hoshoyaki

Hoshoyaki is a traditional Matsue dish in which sea bass caught in Lake Shinji is wrapped in ceremonial hosho paper and baked. Wrapping it in paper steams the flesh until it is plump, letting excess fat drip away for a refined taste. Counted among the seven delicacies of Lake Shinji, it is a dish that symbolizes the dignified food culture of Matsue.

Highlights

An anecdote about Matsudaira Fumai, a feudal lord known as a tea master, is passed down as the origin of hoshoyaki. During a hunt by the lake, a fisherman is said to have wrapped a freshly caught sea bass in hosho paper and placed it in the ashes where he was roasting sweet potatoes, then offered it to the lord. The aroma that rises the moment the paper is opened and the elegance of the moist white flesh are its charm. It is a striking presence in the banquet cuisine of Matsue.

Enjoying the Seasons

Sea bass is in season in summer, when its flesh is firm and richly flavored, making it ideal for hoshoyaki. That said, many shops serve it year round, so it can be enjoyed in any season. Savoring the bounty of the lake while gazing at the sunset over Lake Shinji is a special experience. Enjoying it together with the other delicacies is also recommended.

Access and Basic Information

Hoshoyaki can be enjoyed as part of banquet cuisine at traditional restaurants and inns in Matsue. Eateries in the city center are reachable from JR Matsue Station on foot or by bus. At inns along Lake Shinji you can savor the local flavor together with lake views. Reserving in advance is the surest way to enjoy it.

A Quick Tip

The real pleasure of hoshoyaki is the moment the paper is opened, so enjoy the show of unwrapping it at the table. Adding a little sudachi citrus or ponzu brings out the sweetness of the white flesh even more. It is a refined dish well suited to a special day.