【47 Hakko Hokkaido】北海道の山漬け Yamazuke 〜北海道のルーツがまるごと発酵したサケ〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


Salmon fermented in the roots of Hokkaido.
Yamazuke is the flavor of Hokkaido. The name comes from the stage during the maturation process where the salmon being fermented is piled high like a mountain (“yama” in Japanese). In recent years it has become popular to eat grilled, though originally it was gnawed at raw. In Higashi-Shibetsu, Hokkaido, where the environment made agriculture difficult, eating raw fish allowed people to ingest a source of vitamins, while cutting out the innards removed the risk of parasites and disease-causing bacteria. Raw yamazuke was a clever and practical recipe for the people at the time. It really is a great blend of Ainu food processing techniques and Wajin (“Wajin” is the ethnic term for Japanese originating from the main island of Honshu, as opposed to the distinct native Ainu culture of Hokkaido) salt technology. The salmon innards are used to make other dishes, such as mefun, made from cured salmon kidneys, and chuu made from cured salmon stomachs. In Shibetsu, the whole salmon gets fermented…!

どう作って食べるか / HOW TO MAKE & EAT

★ 箱から出して1〜3日ほど水に漬けて塩抜きする場合も。

❶In autumn, wash and gut the salmon that come swimming up the river.
❷Rub salt into the flesh of the salmon, pile them high in a box, and weigh them down with a stone.
❸Allow the salmon to pickle thoroughly for few days to ten days, then take them out of the box and dry them.
★ Some people immerse the yamazuke in water for 1-3 days to wash salt away after taking them out of the pickling box.

輪切りにして焼く or そのまま食べる
You can either cut it into round slices and fry it, or eat it as is.

食べられている地域 / Regions where it is eaten
Hokkaido Also in parts of Niigata and Sadogashima.

微生物の種類 / Types of microorganisms
Various varieties of halophilic lactic acid bacteria


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