Hatahata zushi ｜ Our Regional Cuisines

1. Preparation
Remove the head, entrails and tail from the grouper.

2. Wash in cold water with salt (not included) to remove the sliminess.

3. Soak in plenty of cold water for three days and nights to drain the blood. Change the water twice a day, morning and evening.

4. Cut the bleached grouper into 2 or 3 equal pieces and soak in cold water for another day and night.

5. Drain off the water and soak the grouper in a colander with a light weight (about 2 kg). Add yuzu and ginger if desired.

6. Prepare the ingredients for "Hon-zuke" (main pickling).

7. Remove the cooked rice from the heat, mix in the koji for "Hon-zuke" and keep warm for 2 to 3 hours in a warm place.

8. Spread bamboo grass leaves evenly in a vat, spread the mixture of salt, sake, mirin and 7. of the "Hon-zuke" and lay the hatahata on the vat flat.

9. Stack 8. alternately and cover with bamboo grass leaves at the end, weigh down (5-6 kg) and leave for 2 days.

10. When the water rises, add weights up to 25-30 kg.

11. Ferment in a cool place for about 3 weeks.

12. When it has matured after tasting, discard the rising water in the vat, drain completely with paper towels, divide into 200g portions, and store in the refrigerator.