Hatahata zushi is made from taking a pickled Hatahata, soaking it in water to desalinate it, then preserving it for several weeks along with cooked rice, malted rice and vegetables to ferment it. It was originally a method to preserve the large catch of Hatahata during the wintertime, but has become a beloved staple dish in the Oga region, especially during New Years. The majority of Hatahata zushi manufacturing companies in Akita are located in Oga, which is also home to authentic sushi. Furthermore, not only is there a tradition to make Hatahata sushi at manufacturing and processing companies, but also by local people as well. The recipe differs person to person, restaurant by restaurant, so finding your favorite version from a variety of sweet, tart, soft and firm Hatahata zushi may be a nice experience.
Last Update: 2019-10-11