秋田県·海鮮
Hatahata Sushi
As you take a bite, the sweetness of the koji and the savory depth of fermentation gently unfold. The hatahata, marinated alongside the rice, melts moistly on your tongue—this is Hatahata Sushi, an indispensable part of the New Year in Akita. This is a type of 'narezushi,' where fish is preserved through fermentation using salt, rice, and koji. True to Akita's status as a rice-producing region, it is characterized by the generous use of rice and koji. This fish is so deeply rooted in local life that people say, 'One cannot welcome the New Year without hatahata.' There are even records of it being presented to the Kubota Clan in 1602, proving its long history as a delicacy for celebratory occasions. A fermented food for special occasions, prepared slowly and carefully during the cold season.
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