Tsumire Ni

Tsumire-ni simmers fish balls made from ground silver whiting, horse mackerel, or flying fish mixed with burdock and carrot, a dish eaten widely across Shimane. The version made with silver whiting, known locally as "okigisu," is said to be a particular local favorite; since each fish is only about 20 centimeters long and not very filling on its own, mincing several together into fish balls both saves effort and makes for a more satisfying dish.

Silver whiting, horse mackerel, or similar fish are finely minced with a knife and combined with seasonal vegetables such as carrot and burdock to form fish balls. Mincing the fish finely enough means small bones go unnoticed. Ginger juice is sometimes added for a cleaner flavor, and grated mountain yam sometimes serves as a binder, with the balls either steamed or poached in dashi. Beyond fish balls, the same mixture is also shaped into flat cakes for frying or eaten raw as a seasoned mince called "namero."

Shimane's coastline stretches 1,026 kilometers, and the Tsushima Current flowing offshore is said to create favorable fishing grounds. Silver whiting, horse mackerel, and flying fish, caught by methods ranging from purse seine and bottom trawl to set nets and pole-and-line fishing, are reported to have long been ground into paste and eaten as fish balls. Officially named "nigisu," silver whiting is available year-round and reasonably priced, which is said to be why it became a familiar, everyday fish on local tables.