🍲 Shottsuru Nabe

"Shottsuru Nabe" is a hot pot dish in Akita, featuring Dashi(=Japanese soup stock) made from the traditionally handed-down fermented salted fish sauce known as "Shottsuru," with the addition of "Hatahata" (=Japanese sandfish). This winter specialty is popular in Akita because, from November to December, the prime season for "Hatahata" (=Japanese sandfish), it is most abundant in the waters off the coast of Akita Prefecture compared to the rest of Japan. "Shottsuru" is a fish sauce made from salted fish left to stand for at least a year until the fish dissolves. It is then strained to extract "Umami (=a savory essence)," serving as a traditional seasoning in Akita Prefecture. It was developed as an alternative to soy sauce during a time when soy sauce was considered a luxury item. "Hatahata" (=Japanese sandfish), typically residing in deep-sea waters of 500 meters, appears near the coast during stormy weather and thunderous times, coinciding with their spawning period. Known as "Hatahata-gami" in ancient language, derived from the thunder deity, it's also called "Kaminari-uo" or Thunderfish. This dish combines the refined flavor of "Hatahata" (=Japanese sandfish) with the crunchy fish roe called "Brico," accompanied by a light soup and the distinctive aroma of Shottsuru, creating a harmonious taste with a smooth richness. Ingredients such as tofu, Japanese leek, and Napa cabbage are often included, but in the birthplace, Oga, enjoying a simple soup only with "Hatahata" (=Japanese sandfish) is the tradition.