# Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar) ｜ Our Regional Cuisines

**Cuisine Name**: Same Namasu (Raw Shark and Vegetables Seasoned in Vinegar)

**Region**: Our Regional Cuisines

## Main Lore Areas
The Ise-Shima Food Culture Zone

## Main Ingredients Used
The Japanese Bullhead and Other Types of Shark

## History, Origin, and Related Events
In ancient times, sharks ("same" in Japanese) were also called "wani" or "fuka", and were an intimate part of people's lives, as can be seen in the myths, wooden message plates, and literature from that period. Sharks were eaten in many other regions outside of Mie Prefecture as well, such as Hiroshima,, Aomori,, and Miyagi Prefectures. In Mie, shark meat was used in food offerings made at Ise Grand Shrine, but there were also parts of the prefecture where this variety of shark was eaten. One of the dishes that appears in the "tebiki cuisine" served during celebrations in the Wagu region of Shima, or "sahachi cuisine" as it is called in the Koshika region, is "same namasu" (raw shark and vegetables seasoned in vinegar). The kanji character for shark in Japanese also contains the character for "keep company" or "conjoin", making the meat an essential one for happy occasions. "Tebiki" and "sahachi" are the different regional names for large platters or bowls. In the Show period, Japanese bullhead sharks and the like of around one meter that were caught with longline fishing would be kept alive in a fish preserve or frozen, and then placed in boiling water and prepared on the day of a wedding. The meat would then be used to make "same namasu", a dish served in "tebiki cuisine", where the type of food changed with each platter that was brought out to guests.

## Opportunities and Times of Eating Habits
"Same namasu" is a dish served during the three celebrations of life rites in the Shima region, namely when gifts are exchanged when a couple is engaged or wedding banquets, ceremonies to ward off misfortune, and 88th birthday parties. In the Futami region of Ise, shark skin gelatin is used to make "nikogori" (jellied shark skin) for both normal life and celebratory occasions. In Uji, which is located within the Inner Shrine of Ise Grand Shrine, workers apply salt or "tamari" (a rich variety of soy sauce) to shark meat to make half-dried "same-dare" (shark sauce), a long-time favorite for use when eating grilled dishes, appetizers served with sake, and ochazuke (rice with tea poured on it). Note that locally this sauce is referred to as "samen-tare".

## How to Eat
"Same namasu" utilizes freshly-cut shark meat that has been sliced into slivers somewhat thinner than those found in sashimi. The meat is steamed once very quickly before being doused with cold water to make it firm, and then eaten with highly salty and intensely fermented miso sauce unique to the Shima region. "Nikogori" features vegetables such as thinly sliced carrots or burdock root boiled with shoyu. The seasoned vegetables are then mixed in with shark gelatin liquid, which is then heated over fire until it thickens. All the ingredients are then stirred once more and placed in a can or other mold and then left to cool and congeal before being cut into appropriate sizes and served. "Same-dare" is made from shark meat that workers have cut into pieces 30cm long,, 20cm wide, and 2cm thick. The strips of meat are then salted or soaked in a mix of mirin (sweet cooking sake) and shoyu before being left to dry partway in the sun. Pieces of the dried meat are then torn off as needed for use as an ingredient in grilled dishes, appetizers served with sake, and ochazuke (rice with tea poured on it).

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Shark often served on celebratory occasions in recent years as well. Packs of shark meat can be found on the shelves of local supermarkets, and in the Ise region one can find "same nikogori" and "same-dare" as commonly eaten foods.

## Ingredients
- Shark meat: 400g
- [Miso sauce] Homemade miso: 40g
- [Miso sauce] Sugar: 40g
- [Miso sauce] Stock: To taste

## Recipe
1. 1. Cut fresh shark meat into thin slices.
2. 2. Dip the meat in boiling water, then quickly douse with cold water to firm.
3. 3. Make the miso sauce and garnish the shark meat with it.

## Provider Information
provider : Recipe source: The Mie Food Culture Research Society

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