🍱 Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar)

In ancient times, sharks ("same" in Japanese) were also called "wani" or "fuka", and were an intimate part of people's lives, as can be seen in the myths, wooden message plates, and literature from that period. Sharks were eaten in many other regions outside of Mie Prefecture as well, such as Hiroshima,, Aomori,, and Miyagi Prefectures. In Mie, shark meat was used in food offerings made at Ise Grand Shrine, but there were also parts of the prefecture where this variety of shark was eaten. One of the dishes that appears in the "tebiki cuisine" served during celebrations in the Wagu region of Shima, or "sahachi cuisine" as it is called in the Koshika region, is "same namasu" (raw shark and vegetables seasoned in vinegar). The kanji character for shark in Japanese also contains the character for "keep company" or "conjoin", making the meat an essential one for happy occasions. "Tebiki" and "sahachi" are the different regional names for large platters or bowls. In the Show period, Japanese bullhead sharks and the like of around one meter that were caught with longline fishing would be kept alive in a fish preserve or frozen, and then placed in boiling water and prepared on the day of a wedding. The meat would then be used to make "same namasu", a dish served in "tebiki cuisine", where the type of food changed with each platter that was brought out to guests.