北海道·特産品
Ishikari Salmon
In autumn, the schools of salmon swimming upstream in the Ishikari River are a seasonal hallmark of this region. Ishikari has been a land of thriving salmon fishing since the Edo period. It is said that during its peak in the Meiji era, annual catches recorded over one million fish. Alongside this salmon, a diverse food culture has flourished in Ishikari. There are countless dishes where salmon takes center stage, such as miso-based Ishikari Nabe and Chanchan-yaki, which features salmon and vegetables grilled generously. Furthermore, salt-cured Shinmaki-zake (rolled salmon) and Saketoba (dried salmon with roe), where the flavor is concentrated through drying, have been valued since ancient times as preserved foods. They supported people's lives as essential winter provisions. This is truly the origin of a food culture deeply intertwined with the life of Ishikari.
Record it after reading
