Suzuki no Hoshoyaki (Washi-Wrapped Sea Bass)
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 4
About this dish
Suzuki no hoshoyaki is a Matsue, Shimane dish that steam-roasts a whole Lake Shinji sea bass inside several layers of wet hosho washi.
Read more
The fish is cleaned through the gill opening with the tsubo-nuki technique so the belly and body remain uncut. Its skin is pierced and salted, then wrapped without gaps in water-soaked mulberry paper. In the oven, moisture trapped by the wet paper gently cooks the flesh while the paper absorbs excess oil, leaving the fish moist but not heavy. Sea bass is at its best from autumn to early winter around Lake Shinji, and this preparation is still reserved for gatherings, banquets, and other celebratory meals in Matsue.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Scrape off the sea bass scales from tail toward head and remove the gills.
Rinse the surface and gill cavity under running water, then pat dry.
- 2Step
Carefully pull all the viscera and gallbladder out together through the gill opening and discard them.
Work slowly to avoid rupturing the gallbladder, then rinse the gill area and empty cavity under running water.
- 3Season
Pierce the sea bass skin shallowly in several places with a metal skewer and distribute the salt over both sides and inside the gill opening. Rest for 10 minutes.
- 4Step
Soak all three hosho sheets completely in the water until pliable, then let excess water drip off.
Wrap the fish in the first sheet and add two more in alternating directions with overlapping seams, creating three closed layers.
- 5Step
Place the wrapped fish on a rack over a baking tray and steam-roast in a 180C oven for 35 to 40 minutes.
Remove it when the paper is dry and lightly browned, the thickest flesh is opaque, and its center reaches at least 63C. Rest for 5 minutes and open the paper at the table.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- The fish is cleaned through the gills without cutting the belly.
- Finish cue
- Remove it when the paper is dry and lightly browned, the thickest flesh is opaque, and its center reaches at least 63C.
- Avoid this
- Work slowly to avoid rupturing the gallbladder, then rinse the gill area and empty cavity under running water.
- Substitution
- Widen the gill opening and draw the organs out slowly together instead of pulling hard.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 4 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes