Sake no Kasuni (Simmered Salmon in Sake Lees) ｜ Our Regional Cuisines

Nagano Prefecture

Sake no Kasuni (Simmered Salmon in Sake Lees)

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Main lore areas

Toshin Area, Kamiina Area
Main ingredients used

Salmon, Sake lees

History/origin/related events

In Japan, as part of the preparations to welcome Toshigami (the deity of the New Year), there is a tradition of preparing a special feast called "Toshikoshi" on New Year's Eve. Toshikoshi Soba (buckwheat noodles eaten on New Year's Eve) is one such dish, symbolizing longevity and prosperity as the long and thin noodles are associated with a wish for a long and healthy life.
Fish also plays a significant role in Japanese New Year cuisine, often being offered as a sacred dish during rituals and festivals. Fish such as "Sake" (salmon) and the auspicious "Buri" (yellowtail) are considered symbols of good fortune, and they are enjoyed as celebratory dishes. The choice of New Year's fish may vary by region; for example, in Nagano Prefecture, the eastern part might use salmon (Sake), while the western part may prefer yellowtail (Buri). In regions where salmon is a specialty, dishes like "Salmon Kasu-jiru" (salmon soup with sake lees) or "Salmon Kasu-ni" (salmon simmered with sake lees) are essential components of the New Year's feast in the Toshin and Kami Ina regions.
Opportunities and times of eating habits

In the past, it used to be a special dish reserved for the New Year, prepared in large pots on New Year's Eve to be shared with family and relatives around the dining table as a special feast to welcome the New Year.
How to eat

There are variations of the dish, with some keeping it simple by simmering salmon and sake kasu (sake lees) only, while others add various vegetables for a more substantial meal. It is often prepared on New Year's Eve and enjoyed as is, and on New Year's Day, it might be turned into a zoni (soup with mochi/rice cake) by adding mochi.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Even today, in the eastern Shinano region and the upper Ina region, families continue to make it. In addition to being a New Year's dish, the warming kasujiru is also enjoyed as a regular winter meal. Sake kasu can be easily purchased at supermarkets and other stores.

RECIPE

Ingredients (4 servings )

Salmon Fillets (lightly salted) 4
"Sake Kasu" (=sake lees) 100g
Salt As needed (about 1／2 tsp.)
Water 400ml
Sugar As needed

How to cook

1. Finely chop the sake kasu and heat it in the microwave until it becomes soft.
2. In a pot, combine the softened sake kasu and water, mix well. Heat over low heat while breaking up the sake kasu until it dissolves.
3. Once the mixture in step 2 is boiling, add the salmon fillets, cover, and simmer over low heat. Adjust the sweetness with sugar, and since the saltiness may vary depending on the salmon, gradually add salt to adjust the seasoning.

provider : "Recipes Handed Down from Mother to Child, and Grandchild: The Tastes of Saku Passed Down by the Saku City Rural Life Masters" (Saku City Rural Life Masters)

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

Sake no Kasuni (Simmered Salmon in Sake Lees) ｜ Our Regional Cuisines

Nagano Prefecture