北海道·特産品
Freshly Simmered Shirasu Tsukudani from Suttsu
This is a simmered tsukudani made by slowly cooking young fish caught in Suttsu Bay. A unique feature of this shirasu is that it uses young sand lance (ikanago), making it a seasonal tradition of Suttsu that arrives every spring. From around April to May, fishing takes place where lights are turned on in the night sea to attract the young fish. When the freshly caught fish are gently simmered with maltose, sugar, and soy sauce, a sweet aroma drifts through the town, signaling the arrival of spring. Its sweet and savory flavor and the umami of the tiny bodies pair perfectly with warm rice. It is a simple yet irresistible dish that encapsulates the brief spring of Suttsu.
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