山形県·郷土料理
Sake no Shinkiri (Freshly Cut Salmon)
"Sake no Shinkiri" is a traditional winter preserved food passed down in Sakukawa Village, Yamagata Prefecture. Locally known as "Yo (salmon)-no-jingiri," it is a regional flavor that has been inherited for generations. Sakukawa Village, located 60km inland from the sea, is a land of deep snow and high humidity. After harvesting salmon in the autumn, the organs are removed and the fish are packed in plenty of salt. When the snow begins to fall, the salt is washed away with water, and the salmon are left to dry slowly in the cold wind for about a month and a half. This harsh cold and dryness create a slow maturation process different from coastal methods, concentrating the umami intensely. With its low fat content and concentrated savory flavor, it is exquisite when grilled and served with rice. It also pairs perfectly with hot pots or as an accompaniment to sake—a masterpiece filled with the wisdom of the snow country.
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