Hatahata-zushi (Fermented sandfish with okara)
A spring festival dish from Karo, Tottori City

About Hatahata-zushi (Fermented sandfish with okara)

Sandfish catches increase in spring, when the fish’s skin also becomes thinner. In Karo, a landing port for sandfish, people have traditionally enjoyed Hatahata-zushi as a feast for the Hoen-yasai Festival held at this time of year.

Despite its name, this sushi is made with okara (soy pulp) rather than rice. It has a pleasantly tart flavor and a tender, almost-raw texture, offering a different taste from the sandfish people usually eat. The flavor varies slightly from household to household, and there is no fixed recipe.

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