Studies on Variation of Organic Acids in "Hata-hata Sushi"

Abstract

"Hata-hata Sushi" (in Akita Prefecture) is made of vinegared "Hata-hata" (Arctoscopus japonicus), cooked rice, "Koji", fresh carrot, fresh turnip and salt.
The variation of organic acids in the above mentioned materials and the fish meat in "Hatahata Sushi" was measured by means of a partition chromatography using silica gel. 13 kinds of organic acids were confirmed, of which main organic acids were acetic, lactic, pyruvic, furmaric, malic and citric acids.