🍱 Hasunosanbai

Iwakuni City, located in the eastmost region of Yamaguchi Prefecture, is a beautiful castle city filled with a history of scenic nature and culture. The local lotus root, an Iwakuni specialty, has nine holes unlike the eight holes a lotus root generally has. Approximately 200 years ago, a cultivator by the name of Sangoro Muramoto began growing lotus roots after returning with some from present-day Oita Prefecture. An anecdote states the fact that the lotus root resembled the emblem which belonged to the Kikkawa Clan's Iwakuni Domain had brought him joy. With the increasing number of suitable environmental conditions, including Iwakuni's warm climate and long hours of sunlight, and improving farmer efforts that came to follow, the Iwakuni lotus root's signature springy and crunchy texture was born. It has since made a name for itself, and is even being distributed both within and outside the prefecture. Iwakuni sushi is a well-known folk pressed sushi dish that utilizes Iwakuni lotus root. However, hasunosanbai was the everyday meal that common folk developed a strong familiarity with. The dish is made by mixing lotus roots, carrots, shad fish and other ingredients with vinegar. Some say the name comes from sanbaizu (a mix containing equal parts vinegar, soy sauce, and mirin), while others say that it is linked to the idea that the Japanese god of the harvest was sometimes referred to as Sanbai. Enjoy the textures of the Iwakuni lotus root to the fullest with this refreshing side dish.