🍱 Nousaba

The term "Nousaba" refers to a regional dish where dried Hoshizame (a small type of shark found in various parts of Japan, characterized by star-like white spots on its back) is soaked in a seasoning liquid and eaten. Hoshizame is known for its relatively mild flavor among sharks. In Fukuoka Prefecture, it is called "Nousaba." The name's origin has various theories, but the most plausible one suggests that it comes from "a shark caught in haenawa fishing." "Nou" is a common name for the hook used in haenawa fishing, and "saba" is said to be a distorted form of "sami," which is considered the origin of the word "shark." The area where "nousaba" is made, the Kanezaki region, is known as one of the leading domestic landing ports for natural blowfish. When blowfish are landed, Hoshizame are often caught in the nets and thus has become a part of the cuisine. In the past, when it was difficult to obtain Kazunoko (herring roe) for New Year's Osechi dishes, people used Hoshizame soaked in a seasoning liquid as a substitute. Hence, it is also affectionately known by alternative names such as "Kanezaki Kazunoko" or "Genkai Kazunoko".