【Reading】しろはたずし

【English Name】Shirohata-zushi

Shirohata-zushi is a local sushi handed down mainly in the Karo district of Tottori City, Tottori Prefecture. "Shirohata" is a Tottori dialect word for hatahata (sailfin sandfish), and it is a distinctive sushi combining this fish with okara (soybean pulp).

Differing from ordinary sushi, the major feature is the use of okara in place of vinegared rice. The hatahata is split open along the back and salt-cured, then marinated in sweet vinegar; the belly is stuffed with okara seasoned by dry-roasting and asa-no-mi (hemp seeds, also called "onomi"), and it is pickled under a weight. The pickling period is said to be several days, but it differs by household, and there is said to be no unified recipe. When eaten, mandarin orange peel or pickled red ginger may be added.

In Tottori Prefecture, spring is the season when hatahata fishing is active, with April being the peak of the catch. Spring hatahata is said to be free of eggs but well-fattened instead. At the Karo Shrine Hoenya Festival (a Tottori Prefecture Intangible Folk Cultural Property), held once every two years at the end of April, this sushi has been served as a ceremonial food along with gratitude for a good catch.

It is said to keep for about one month under refrigeration. Similar local dishes combining okara and fish exist in various regions, such as the "kara-zushi" of Shibata City, Niigata Prefecture, and the "kirasumameshi" of Usuki City, Oita Prefecture.