Salmon Chanchan Yaki ｜ Our Regional Cuisines

Hokkaido Prefecture

Salmon Chanchan Yaki

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Main lore areas

Ishikari region
Main ingredients used

Salmon, cabbage, onions, carrots, peppers, bean sprouts, miso

History/origin/related events

“Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caught from fall to winter and seasoned with miso. It is said to have originated in a fishing town in the Ishikari region, but it has become famous nationwide, and in 2007 it was selected as one of the "100 Best Local Dishes in Rural Areas (sponsored by the Ministry of Agriculture, Forestry and Fisheries)" along with “Ishikari Nabe” and “Jingisukan” (mutton barbecue). There are many theories as to the origin of the name "Chanchan Yaki," such as "because it can be made quickly (onomatopoeia “cha cha”)," "because my dad (Oto-chan) makes it," and "because the griddle and spatula make a chunky sound when they are baking”. In Ishikari City, fishermen caught salmon in the early Showa period (around 1930) and on board grilled them on a griddle made from a drum. Salmon in Hokkaido have a long history, and the Ainu people used to catch them as a valuable food source. Hokkaido still boasts the largest salmon catch in Japan, and there are many local dishes that use salmon.
Opportunities and times of eating habits

The sauce is often made to each family's taste by combining their favorite soy sauce with sugar, soup stock, mirin, oligosaccharides, and other ingredients.
How to eat

The salmon and seasonal vegetables are covered with butter and steamed together, then seasoned with miso, sugar, mirin, and sake. The original "chanchan-yaki" is made with salmon cut into three pieces, but filleted salmon can also be used for easy preparation at home. The traditional way to cook chanchan-yaki is to grill it on a griddle, but nowadays it is more commonly cooked on a hot plate or in a frying pan. It is often baked in foil, and many younger generations prefer to put mayonnaise on it at the end.
Efforts for Preservation and Succession

It originated as a fisherman's dish in Hokkaido, but is now well known throughout Japan. Since the ingredients are readily available at supermarkets and other places, it is also made at home, not only in Hokkaido, but throughout the country.
It is often served at local festivals and events. It is also taught in cooking classes as a local dish of Hokkaido.

RECIPE

Ingredients (for 1 person)

chum salmon (Oncorhynchus keta) 50g (increase or decrease as desired)
salt a little
pepper a little
A] Miso 1／2 tbsp.
A] Sugar a little
A] Mirin (sweet cooking rice wine) a little
A] Sake a little
cabbage 30g
onion 15g
carrot 3g
Lyophyllum shimeji (species of edible mushroom) 10g
green bell pepper 5g
butter 2g

How to cook

1. Season salmon with salt and pepper.
2. Cut cabbage into chunks and onion into slices. Cut carrots into strips and green bell pepper into slightly thicker strips. Remove any stones from the shimeji mushrooms and break them into pieces.
3. Place cabbage, onion, shimeji mushrooms, carrots and green pepper on aluminum foil. Top with butter and close the foil.
4. Put water in a frying pan, add 3 and steam.

Recipe Arrangements

Ingredients can be made with seasonal ingredients. In spring, add asparagus, and in summer and fall, add pumpkin and potatoes. Several kinds of mushrooms may also be added. Miso is the most common sauce, but yogurt, mayonnaise, soy sauce, and other sauces can also be added. The amount of salmon can be increased or decreased as desired.

provider : Hokkaido University of Education and Culture, Yamagata, Mutsuko

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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 Chanchan Yaki ｜ Our Regional Cuisines

Hokkaido Prefecture