Ruibe ｜ Our Regional Cuisines

Hokkaido Prefecture

Ruibe

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Main lore areas

Ishikari City, Hakodate City, Kushiro City and many other coastal areas
Main ingredients used

Salmon, trout

History/origin/related events

"Ruibe" is local cuisine made by freezing fish like salmon or trout, then eating them as sashimi as it thaws out. It is characterized by its frozen texture and a taste that slowly melts in your mouth.
It is said that "ruibe" is a food which began with the Ainu people. Hokkaido has an old tradition of salmon fishing and the Ainu used to catch salmon as a valuable source of protein. They say "ruibe" comes from the practice of burying salmon in the snow and freezing them to preserve them for the cold and harsh winters. They would then cut them into thin slices and eat them while still frozen. It was also effective against parasites, as those such as anisakis would sit inside the salmon’s skin and would be killed by the freezing. The name is said to be derived from the Ainu word "ruipe," which is a combination of "ru," meaning "melt," and "ipé," meaning "food. The name is also said to come from the Ainu word "luipe," which combines "lu" meaning "melt" and "ipé" meaning "food.
Ruibe generally uses salmon or trout, but ruibe refers to the style of eating thinly sliced, frozen fish or shellfish, such as squid or trout.
Opportunities and times of eating habits

Originally, it was a preserved food made by the Ainu people to make use of of the cold winter weather. They say that salmon caught in the late autumn and early winter were frozen and preserved for eating during the cold winter months. In recent years, it has become well known throughout Japan, and now that freezing technology developed, it is eaten not only in Hokkaido, but also throughout the country all year round.
How to eat

Frozen "ruibe" has its own unique texture which is different from "sashimi", and you can enjoy it as it melts in your mouth. Similar to "sashimi", you usually eat it with "wasabi" and "soy sauce", but it also tastes good with some squeezed lemon or grated radish. Depending on the region or household, it might be lightly roasted or sprinkled with some salt before eating. In recent years, "ruibe" has been used sometimes in dishes such as “ruibe zuke,” where raw salmon roe is marinated in soy sauce and seasoned before being frozen and used in salads, "aemono (a kind of Japanese salad)", or pasta dishes.
Efforts for Preservation and Succession

(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)
It has been introduced to people in many different media and is widely known throughout Japan. It is popular with tourists and you can eat it at restaurants, souvenir shops, or airports. In Hokkaido, they usually make ruibe with seafood other than salmon or trout, and even ruibe made with pork has evolved in its own special way.

RECIPE

Ingredients (for 4 person)

Salmon 300g
Wasabi as required
Soy sauce as required

How to cook

1. Wash the fresh salmon and freeze it in the freezer.
2. Peel the salmon, thinly slice it, put it into a bowl, garnish with grated wasabi, add soy sauce, and eat it as it thaws. Add lemon, grated radish, or ginger to your own preference.

provider : "A Taste of Hokkaido", by Akiko Nanbu.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Ruibe ｜ Our Regional Cuisines

Hokkaido Prefecture

Ruibe

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for 4 person)

How to cook