新潟県·郷土料理
Murakami Salt-Cured Salmon (Shiohiki Sake)
The flesh is moist and glows with an amber luster. When you pierce it with chopsticks, it flakes apart easily, and as you chew, a deep, concentrated umami from the aged salmon slowly seeps out from beneath the saltiness. With its perfect blend of fat and salt, it is the ultimate accompaniment to freshly cooked rice. To make Murakami's Salt-Cured Salmon, autumn salmon returning to the Sanmen River are rubbed with coarse salt and left to rest for several days. The salt is then rinsed away with running water, and the fish are hung to finish aging in the cold winds of the Sea of Japan. The fermentation and aging process progresses in the freezing wind, concentrating a profound umami rich in amino acids. Rows of salmon hanging head-down from eaves are a quintessential sight of winter in Murakami. It is the finest delicacy of the salmon town, nurtured by the cold and the passage of time.
Record it after reading
