Image: Wikimedia Commons
Akaten is a fish-paste product beloved in Hamada City, Shimane Prefecture. Red chili pepper is kneaded into surimi (minced fish) made from fish such as Alaska pollock, and the paste is coated with breadcrumbs and deep-fried; when cut, it reveals a red cross section. It is characterized by its tingling spiciness and the crispy texture of the breadcrumbs. It is said to have been devised by a kamaboko (fish cake) shop in Hamada during the food shortages after the war, and two theories have been handed down: that it was made as a substitute for ham cutlets (hamukatsu), and that it was developed to compete with popular fish sausages. It became known nationwide after being featured on television in the 1980s. In Hamada it is enjoyed by children and adults alike as a side dish at meals and in bento lunches and as a snack with drinks, and in 2015 it received the Shimane Prefecture Award at the Japan Gift Awards. Today it is made by shops such as 江木蒲鉾店 and 山本蒲鉾店.
Origin
The Ministry of Agriculture, Forestry and Fisheries' 'Nippon Dentoshoku Zukan' (an illustrated guide to Japan's traditional foods) says it began when a local kamaboko shop devised a substitute for ham cutlets using Hamada's abundant fish during the food shortages after the war. However, the guide also notes that its detailed history is unknown. 山本蒲鉾店 says it began when a customer asked for ham cutlets but ham could not be obtained, so the shop imitated their color and texture and added heat with chili pepper. 江木蒲鉾店 states that its founder, 江木芳市, developed the prototype to compete with fish sausages.
History
According to 山本蒲鉾店, it was originally called 'Furai-ten' (fried ten), and a product made by the same method was named 'Akaten' by another maker in the trade. 江木蒲鉾店 says that in January Showa 62 (1987) it was covered by TV Asahi's information program 'なうNOWスタジオ' (Nau NOW Studio), and that on that occasion the previous president named it 'Akaten' to explain it in an easy-to-understand way. Following this broadcast it became known nationwide and became established as a Hamada specialty. '赤天' (Akaten written in kanji) is a registered trademark of 江木蒲鉾店.
Features
Fish surimi is colored red, mixed with chili pepper to give it a pleasant heat, coated with breadcrumbs, and deep-fried. The main ingredients are Alaska pollock, red chili pepper, and breadcrumbs. Lightly warming it in a toaster oven or on a grill over low heat before eating brings out the aroma and texture of the coating. Locally, the standard way is to toast it and eat it with mayonnaise, and soy sauce or ginger soy sauce also goes well with it. Products with different levels of spiciness are also made.
Main Ingredients
Food Culture
Akaten is called 'the soul food of Hamada, a town of fisheries,' and besides being a side dish at home, it is widely eaten in bento lunches and as a snack with drinks. It can also be bought at places such as 日比谷しまね館, Shimane Prefecture's antenna shop (a store promoting local products) in Hibiya, Tokyo, and it is known outside the prefecture as a taste of Hamada.
Famous Shops
江木蒲鉾店
島根県浜田市下府町327-92
A kamaboko shop founded in Meiji 45 that holds the trademark '赤天.' Besides its flagship 'Nau Nau Akaten,' it also makes nagaten, maruten, and kamaboko. The direct sales shop is open from 9:00 to 17:00 and is closed on Sundays and national holidays.
View details →山本蒲鉾店
島根県浜田市高田町61-1
A long-established shop founded in the Meiji era; some sources give its founding year as Meiji 23 and others as Meiji 26. It makes 'Ganso Akaten' (the original akaten) and hand-made 'Nagaten.' Because everything is made to order, customers are advised to inquire before purchasing. It is closed on Saturdays and on days before national holidays.
View details →| 江木蒲鉾店「なうなう赤てん」 | The name comes from the TV program that spread akaten nationwide. A vacuum pack of 5 pieces costs about 1,000 yen, and it is also sold at places such as the online shop of Hagi-Iwami Airport. There are mildly spicy and extra-hot versions.Where to buy →PR |
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FAQ
Q. Does the red color of akaten come from chili pepper?
A. Chili pepper is kneaded into the surimi, but the red color comes mainly from food coloring. The chili gives only a mild, tingling heat, and akaten is eaten by both children and adults. Spiciness varies by shop and product, with milder versions and extra-hot types available.