| Report |
The Shotsuru is such a precious existence that it is rare for the Akita
native to also eat. A Shotsuru pan is representation as to how it eats.
It will be "Hachimori" if it is called Shotsuru. Speaking of
"Hachimori", "Hachimori" is in the Akita folk song.
The manufacture method of the Shotsuru puts salt into a fish, and soaks
it in it. It is made to fully ferment. After three year passes, a bone
melts and a form is lost, it saves through fire. It is the same thing as
"Ishiru" of Ishikawa prefecture Noto, the nuoc mam of Vietnam,
the nampla of Thailand, etc.
A Shotsuru pan was eaten at the hotel of the Oga peninsula. Contents were sand fish, Chinese cabbage, long green onion, konnyaku noodles, tofu, a mushroom, and garland chrysanthemum. Because it overcooked, the egg of sand fish has become hard. It is the touch which is eating only the husks of the egg.
This soup is transparent and the taste resembles mixed stew. If sand fish
is said simply, I can consider it in the taste similar to flatfish. The
Akita native said as follows. This which does not resemble flatfish something
is a taste of sand fish. The feel of an egg is good. Roast fish will be
nice if the sand fish itself is eaten.
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Japanese : Shotsuru-nabe
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Shottsuru raw materials : Salt such as "Konago" and a horse mackerel,
sardine（There seems to be the thing of sandfish 100%, too） |
| The Japan Sea, Akita |
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Shotsuru 
