Akita Prefecture

Hatahata zushi

Hatahata zushi
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  • Image provided by : "Akita Gouji Fudoki" (Akita Prefecture Council of Agriculture, Forestry and Fishing Village Lifestyle Research Groups)

  • Image provided by : Miura Yonetaro Shoten

  • Image provided by : Akita Prefecture Tourism Federation


Ingredients (Easy-to-make portions)

  • Hata Hata Grouper 10kg
  • Vinegar 500cc
  • Salt 100cc
  • Yuzu and ginger As desired
  • Rice (to be cooked) 1.5kg
  • Mainly soaked in malted rice 400g
  • Salt 110g
  • Sake 1 gou
  • Mirin (sweet cooking rice wine) 1 gou
  • Sasa leaves 70 pieces (10 pieces x 7 steps)
  • Carrot 4
  • Pickled] Nanban 10pcs.
  • Pickled Funori (seaweed) 1 bag (15g)

How to cook

  • 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.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

* Recipes vary depending on the region and home.