Food · Fermented foods
Hatahata (Sailfin Sandfish)
はたはた (Hatahata)
Also known as: Hatahata, Sailfin sandfish, Arctoscopus japonicus, 鰰, Akita Hatahata
Looking for a Japanese supplier of Hatahata (Sailfin Sandfish)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | はたはた |
| Common Japanese notations | はたはた, 鰰, ハタハタ, 秋田はたはた |
| Origin | Sailfin sandfish (Arctoscopus japonicus); winter spawning fish in Sea of Japan; principal Japanese landing region Akita (Akita prefecture symbol fish), with Yamagata and Tottori secondary; brief winter season |
| Typical functions | Akita regional cuisine — shottsuru (fish sauce), shottsuru-nabe, hatahata-zushi (fermented sushi), Premium gift retail (Akita hatahata) |
| Regulatory status in Japan | Standard food labeling. Akita prefecture symbol fish. Fish allergen recommended. |
Hatahata (はたはた / 鰰) — sailfin sandfish (Arctoscopus japonicus) — is the Akita prefecture symbol fish with winter spawning season. Heritage Akita regional cuisine: shottsuru (fish sauce), shottsuru-nabe, hatahata-zushi (fermented sushi). Premium gift retail.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh hatahata (winter Akita seasonal)
- Shottsuru fish sauce retail
- Hatahata-zushi traditional retail
Ingredient profile
Arctoscopus japonicus sailfin sandfish, Akita symbol fish.
OEM applications
Shottsuru fish sauce production.
Shottsuru-nabe Akita regional.
Hatahata-zushi fermented sushi.
Premium Akita gift retail.
For OEM: regional Akita gift retail, shottsuru production OEM.
Regulatory classification in Japan
Standard food labeling. Akita regional brand. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Korea has its own dorumuk (도루묵) tradition. |
Market reference formulations
Example finished products will be added after verification of Akita origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- November – January (spawning run on coast)
- Peak supply
- December (peak roe — ぶりこ)
- Off-season
- February – October
Source: 水産庁 / 秋田県漁連. Akita is the historic center (魚醤しょっつる base); peak roe-bearing hatahata is highly seasonal.
Quick answers
- What is Hatahata (Sailfin Sandfish)?
- Hatahata (はたはた / 鰰) — sailfin sandfish (Arctoscopus japonicus) — is the Akita prefecture symbol fish with winter spawning season. Heritage Akita regional cuisine: shottsuru (fish sauce), shottsuru-nabe, hatahata-zushi (fermented sushi). Premium gift retail.
- What is the regulatory status of Hatahata (Sailfin Sandfish) in Japan?
- Standard food labeling. Akita prefecture symbol fish. Fish allergen recommended.
- What products typically use Hatahata (Sailfin Sandfish)?
- Fresh hatahata (winter Akita seasonal) / Shottsuru fish sauce retail / Hatahata-zushi traditional retail
- Where does Hatahata (Sailfin Sandfish) come from?
- Sailfin sandfish (Arctoscopus japonicus); winter spawning fish in Sea of Japan; principal Japanese landing region Akita (Akita prefecture symbol fish), with Yamagata and Tottori secondary; brief winter season
- What is the INCI / JSCI labeling name for Hatahata (Sailfin Sandfish)?
- JSCI: はたはた
Related ingredients — substitutes, pairings, processing chain
Often used with
Ingredients frequently paired in the same recipe or formulation.
Same category
Other ingredients in the same sub-category.
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Related guides & how-to
Related case studies
Regulatory guidance
Take the next step
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — はたはた
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.