# Suzuki no Hoshoyaki ｜ Our Regional Cuisines

**Cuisine Name**: Suzuki no Hoshoyaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Matsue City

## Main Ingredients Used
Sea bass

## History, Origin, and Related Events
Shinjiko (Lake Shinji) in the northeastern part of Shimane prefecture is said to have formed about 10,000 years ago. It is about 17 km wide and 6 km long with a circumference of about 47 km, making it the 7th largest lake in Japan. With its dignified lake surface, it was selected as one of the "100 Best Views in Japan."Shinjiko is a brackish lake with a mixture of freshwater and seawater, and this mixture changes depending on the water area and season. The local flavor is cultivated in this unique environment. Sea bass, along with basket clams, pond smelt, ice fish, greasyback shrimp, carp, and eel make up the "Shinjiko Shicchin," the seven types of seafood delicacies for which Shinjiko is known.The name of the sea bass changes as it grows older, going from koseigo, seigo, chuhan, to suzuki. In the "Kuni-yuzuri," an Izumo myth from the Kojiki, a large sea bass from Izumo was presented for the Yamato Imperial Court feast of harmony. "Suzuki no Hoshoyaki" is a specialty cuisine of Matsue City, which has flourished as a castle town since the Edo period. This dish involves steamed sea bass wrapped in hosho (Japanese paper made of mulberry). The fishermen originally steamed the bass in bonfire ashes, but Matsudaira Harusato, 7th Lord of the Matsue clan, did not approve of the ash remaining on the fish, and instead had it wrapped in hosho. This is said to be the beginning of "Suzuki no Hoshoyaki."

## Opportunities and Times of Eating Habits
The season for sea bass in Shinjiko is from autumn to early winter. When the lake water of Shinjiko becomes too rough, the sea bass do a seasonal migration to the connected Nakaumi. It is said that the sea leave Shinjiko and migrate seasonally to Nakaumi because they are afraid of the thunder falling into Shinjiko, and thus the thunder that occurs during this season is referred to as "Suzuki Otoshi.” Following their seasonal migration, the sea bass return to Shinjiko to begin spawning, and they are fertile, full of fat, and ready to eat. Even today, "Suzuki no Hoshoyaki" is eaten on special occasions such as gatherings and banquets.

## How to Eat
To avoid scarring the flesh, the guts are removed through the gills using the "tsubo-nuki" technique. Then, the skin is pierced with metal skewer and thoroughly salted. Once the salt has been absorbed, it is wrapped in hosho. The hosho is wet with sake and water to enhance the aroma and flavor when steaming. Like parchment paper, hosho is able to absorb oil to prevent the fish from being too greasy. It can be eaten with toppings such as grated daikon and chili pepper, soy sauce, or squeezed sudachi citrus. When you take a bite, the savory aroma of roasted hosho spreads throughout your mouth. Sea bass can also be enjoyed in meunière, deep-fried, or in a clear broth.

## Efforts for Preservation and Succession
It is not made often at home. It is served in traditional Japanese restaurants and other restaurants in Matsue city, but a prior reservation is usually required. As one of the Seven Seafood Delicacies of Shinjiko, students of the University of Shimane Junior College Department of Health and Nutrition learn to make it in cooking lessons.

## Ingredients
- Sea bass: 1 fish
- Japanese hosho paper: 
- Salt: As needed

## Recipe
1. 1. Remove the scales and gills from the sea bass.
2. 2. Remove the guts using the tsubo-nuki technique, then discard only the gallbladder and put the rest back.
3. 3. Sprinkle salt all over the sea bass.
4. 4. Wet the hosho paper with water, and wrap the sea bass in 2 to 3 layers.
5. 5. Bake in an oven.

## Provider Information
provider : Recipe source: Shimane Prefectural Dietary Life Improvement Promotion Council

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