北海道·郷土料理
Salmon Chanchan-yaki
On the iron griddle, butter melts into the salmon and vegetables, spreading the sweet aroma of the miso sauce. As you take a big bite while roughly mixing with a spatula, the savory flavor of the salmon and the richness of the miso rush over your palate. It is said to have originated in the fishing towns of the Ishikari region. In the early Showa era, it began with fishermen grilling caught salmon on iron plates made from opened oil drums on their boats. There are various theories regarding the origin of its name, all of which are simple and charming, such as 'because it is made cha-cha (quickly),' 'because Papa (otchan) grills it,' or 'because the griddle and spatula make a chan-chan sound.' It has also been selected as one of the 100 Local Dishes by the Ministry of Agriculture, Forestry and Fisheries. It is a Hokkaido griddle dish meant to be enjoyed lively while gathered around with many people.
Record it after reading
