秋田県·ご当地グルメ
Oga Shotturu Yakisoba
Oga Shotturu Yakisoba is a local gourmet dish born in 2009 in Oga, the home of Namahage. Shotturu is a fish sauce made by fermenting sandfish (hatahato) and other fish with salt, and it is recognized as one of Japan's three major fish sauces, alongside Noto's Ishiru and Kagawa's Ikanago Shoyu. To promote this traditional umami, local commerce and industry associations joined forces with noodle manufacturers to create this dish. The noodles are infused with seaweed powder and kelp dashi, giving them a subtle light green color. The recipe strictly prohibits the use of meat; instead, it must feature seafood such as squid, shrimp, and octopus to infuse the aroma of the sea. This is a dish unique to Oga, where the deep umami characteristic of fermented seasonings clings to the noodles. Please enjoy a taste packed with the food culture of this seaside town.
Record it after reading
