Hatahata is one of Tottori Prefecture’s signature seafood products, and the prefecture ranks among Japan’s leading producers of this fish. Although relatively small, hatahata has a rich, oily flavor that makes it delicious whether simmered, grilled, or dried. It has no scales, so it is also easy to clean and prepare.
In Tottori, the fish is commonly known by the local name shirohata. The regional variety is prized for its rich fat content and is a familiar feature of everyday home cooking throughout the San’in region along the Sea of Japan.
Hatahata can be prepared in several ways, including as dried fish or sashimi when suitable for raw consumption. However, one of the most common local preparations is hatahata simmered in a savory sauce. This traditional home-style dish allows the fish’s natural oils and flavor to blend with the seasoning, creating a comforting and satisfying meal.
Another popular option is overnight-dried hatahata, lightly grilled until fragrant and served as a snack or accompaniment to a meal. Drying concentrates the fish’s flavor, while grilling brings out its rich aroma.
The name shirohata is used locally to distinguish Tottori’s fish from hatahata found in other parts of Japan, including Hokkaido, which is said to be a different species or regional variety. The particularly rich, fatty fish caught off the San’in coast is especially valued by local seafood lovers.
For travelers exploring western Tottori, tasting shirohata is a simple yet rewarding way to experience the region’s fishing heritage and everyday food culture. Whether served as a traditional simmered dish or enjoyed grilled after drying, this humble fish offers plenty of flavor.