Salmon yakizuke ｜ Our Regional Cuisines

Niigata Prefecture

Salmon yakizuke

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Image provider: Niigata City Agriculture, Forestry, and Fisheries Department, Food and Flower Promotion Division

Main lore areas

The northern part of Niigata Prefecture
Main ingredients used

Raw salmon and soy sauce

History/origin/related events

The Miomote River, where salmon run upstream, flows through Murakami City, which is known as “Salmon City,” and in autumn, the city is filled with salmon. It is said that there are more than 100 cooking methods in Murakami City, where the culture of eating salmon carefully from head to tail has taken root. One of these salmon dishes is “salmon yakizuke” . As the name suggests, it is a simple dish in which grilled salmon is marinated in soy sauce mixed with sake and mirin and served as is or broiled. Originally, it was made in the Edo period as a preserved food when refrigeration technology was not yet developed. It is thought that additional effort was put into preparing this dish because the salmon was a little lacking in fat when grilled and eaten as it was. You can enjoy a completely different flavor from salted salmon and simmered salmon. It does not harden even when cooled and stays fluffy.
The history of Murakami's salmon culture goes back to the Heian period, when it is said that salmon was paid to the imperial court in Kyoto as tax. It also has a history of succeeding in artificial proliferation for the first time in the world, and thanks to that, it has become a prosperous city. Therefore, as an expression of gratitude to the salmon, there is a custom of not cutting all of the salmon's belly but leaving a part of it, saying, “We must not let the salmon, which is a blessing from heaven, commit seppuku.”
Opportunities and times of eating habits

It is made with raw salmon that is available for a short time in autumn. Salmon fishing is carried out from October to November in the Miomote River using a traditional fishing method called“ iguriamiryo” .
How to eat

Grilled salmon is marinated while hot in a sauce made by adding soy sauce to boiled-down sake and mirin. The salmon is cut in a way called mochi-kiri, which is similar to the shape of cut rice cakes unique to Niigata Prefecture. It is delicious as it is, but it is also delicious broiled and warmed up in the microwave or on a net. Because it can be made in advance, it is popular as a pre-made side dish.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Some families make it at home, but you can also get it at fresh fish shops in Niigata Prefecture, supermarkets, and online stores. Niigata Station sells ekiben, such as Makunouchi bento and Omusubi bento, that include“ salmon yakizuke“.

RECIPE

Ingredients (for 4 people)

raw salmon 4 slices(60g per slice)
[Seasoning A]soy sauce 2 tablespoons
[Seasoning A]sake 2 tablespoons
[Seasoning A]mirin 2 tablespoons

How to cook

1. Put the sake and mirin for A in a small pot and bring to a boil. Add soy sauce and let cool.
2. Grill the salmon.
3. Put the grilled salmon into 1 while it is still hot and marinate.

provider : Recipe provider name: “Niigata’s Side Dishes: Local Ingredients and Dishes” (Author: Niigata Diet Improvement Promoters Council, Publisher: Kaikosha)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Salmon yakizuke ｜ Our Regional Cuisines

Niigata Prefecture

Salmon yakizuke

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for 4 people)

How to cook