Akita Shottsuru Hot Pot with Sandfish
Shottsuru nabe seasons a broth with Akita fish sauce fermented from salted fish, then cooks hatahata, tofu, leeks, greens, and mushrooms. Clear versions and recipes with a little miso both...
At a glance
| Name | Akita Shottsuru Hot Pot with Sandfish (Shottsuru Nabe) |
|---|---|
| Prefecture | Akita |
| Region | Hokkaido & Tohoku |
| Type | Fish-sauce hot pot with hatahata sandfish and vegetables |
What is it?
Shottsuru nabe seasons a broth with Akita fish sauce fermented from salted fish, then cooks hatahata, tofu, leeks, greens, and mushrooms. Clear versions and recipes with a little miso both exist.
History and local context
Hatahata is Akita's prefectural fish and a winter favorite. The broader word kayaki can describe several individual hot pots, so the dish is not reduced to a single scallop-shell origin story.
How to enjoy it
Taste the broth before adding seasoning, handle the delicate fish gently, and watch for bones. Add salty shottsuru little by little when cooking.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Akita Shottsuru Hot Pot with Sandfish from?
It is associated with Akita, in the Hokkaido & Tohoku region of Japan.
What kind of food is Akita Shottsuru Hot Pot with Sandfish?
This guide classifies it as fish-sauce hot pot with hatahata sandfish and vegetables. See the overview for its defining ingredients and texture.
Can I order Akita Shottsuru Hot Pot with Sandfish online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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