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Hatahatanoyuage ハタハタの湯上げ
| Prefecture | Yamagata (山形県) |
|---|---|
| Region | Tohoku |
| Japanese name | ハタハタの湯上げ（はたはたのゆあげ） |
| Reading | Hatahatanoyuage |
| Home area | Indoor Area |
| Main ingredients | Ha-ha-ha-ha. |
History and Origins
The hagata is a plain, white taste fish with no scales and is known as the autumn taste of the interior region. Since Hatahata has arrived on an inner beach for eggs since about December, the sight of fishermen gathering in the port of Fukuda, for example, has become a winter poem. Although the catch of the hataka has been greatly reduced since the end of the Shogun season, it has been revived since the Yamagata Prefecture fishermen helped to control fishing regulations and resources. When the sea is rough and thunder is thundering, a large swarm of fish will rush into the shallows, so there's also a nickname for the Snoopy Torrent. The "Hatah Up" is a simple dish to eat with a bowl of boiled tapa-taheda oil and so on. It's a very nice meal, and it's our regular meal. There are also a wide variety of different dishes, such as boiling, drying, fried foods. Hatahata is also deeply involved in the tradition of the interior district, and so there is still the practice of eating it as "Knocka" in "The Great Black Night," although it is held on December 9th.
When It Is Eaten
In recent years it has been said that it will be flooded throughout the year, but it is said that those that come in June and July will enjoy themselves and those that come in October and November will enjoy bliscos and albinos. In particular, Hava's hot water is a simple dish, so using the early tapata can help you to enjoy the taste of the material.
How It Is Eaten
If you boil water in the pot, I'll boil it in the pot. At the moment when I'm breaking, I eat with a large lump of soy sauce. Even with the ginger, it's delicious. Since there's no scales, it's good to wash and cook them. When it comes to placing them, they say they're going to place males and females one by one.
Recipe — Serves 4
Ingredients
- 8 hatahata (sandfish)
- 大根おろし, to taste
- ginger, to taste
Method
- Take away the head, the entrail, and the tail of the Hatter.
- I'm boiling in a lot of hot water.
- If the metacarpal pops out of both head and tail and the bone breaks apart for about ten minutes, each one will be made to puff up and soak in the cool water.
- Cut out the middle bone and scale it.
- I'll eat with my big root hanging down. You like it, but I like it.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.