Shottsuru is Akita’s ancient fish sauce, made from hatahata (sailfin sandfish) fermented for over a year into a deep, savoury umami liquid used across local cooking. Hatahata itself stars in winter hot pots (shottsuru nabe) and as salted grilled fish; its roe, buri-ko, is a delicacy found only in Akita. The hatahata season peaks November–December.
🗓️ At a Glance
| Location | Oga & coastal Akita |
| Hours | Restaurant hours |
| Admission | Varies by dish |
| Time needed | About 1 hour |
| Best time | Nov–Dec (hatahata season) |
What to Try
- Shottsuru nabe hot pot with hatahata and vegetables.
- Salted grilled hatahata (sandfish).
- Buri-ko hatahata roe, an Akita-only delicacy.
- Shottsuru fish sauce deepening many local dishes.
Combine Your Visit
- Combine with an Oga Namahage visit.
- Drive the Oga coastline .
- Pair with Akita sake .
Getting There
- In Oga & Akita City: seafood and hot-pot restaurants.
- Winter: the peak hatahata season for freshest fish.
Tips
Shottsuru nabe is a winter specialty — November to December is prime hatahata season. Look for it at Oga’s seafood restaurants and izakayas in Akita City.
