Tokishirazu/ Grilled and marinated Tokishirazu ｜ Our Regional Cuisines

Hokkaido Prefecture

Tokishirazu/ Grilled and marinated Tokishirazu

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Main lore areas

All of Hokkaido Prefecture
Main ingredients used

Tokishirazu(=kind of salmon)

History/origin/related events

Salmon that come back to the Hokkaido coast to spawn in the fall or early winter are called "fall salmon," while chum salmon that come back unseasonably in the spring or summer are called "Tokishirazu". In Chinese characters, it is written "時知不" or "時鮭", meaning that the fish is caught regardless of its season. What is different from the common autumn salmon caught in the fall is its birthplace. While fall salmon are born in the rivers of Hokkaido, "Tokishirazu" are born in the Amur River in northern Russia and are caught off the coast of Hokkaido during their migration. Caught young, "Tokishirazu" are considered exceptionally tasty because they are not yet ready to spawn and are therefore full of fat and nutrients instead of roe and milt. With its extremely high fat content and tender flesh, "Tokishirazu" is a valuable salmon and is very popular throughout Japan.
"Grilled and marinated Tokishirazu" is one of the most popular local dishes of Hokkaido, and has been served as a delicacy in households since ancient times. It has been served at home as a delicacy since ancient times, and during the Sapporo Festival (now the Hokkaido Jingu Festival) held in June, families would make and eat "Grilled and marinated Tokishirazu" and "sekihan” (=red rice).
Opportunities and times of eating habits

The fatty "Tokishirazu" that appears around June is the feast of the season. Although sold as a luxury item, it is also available at local supermarkets, so it often appears on the tables of ordinary households from spring through summer.
How to eat

"Tokishirazu" is quickly grilled in a frying pan or on the grill, and then marinated in a seasoning mixture of soy sauce, mirin (=sweet cooking sake), and sake. The fish is ready to eat after about half a day, but it is said that it tastes better if it is marinated overnight so that the flavors soak in. It goes well with rice and is popular among children as a side dish for dinner. It is also a favorite snack for adults.
Efforts for Preservation and Succession

From May to around July, it is eaten in every household as a feast. Even today, the custom of eating "Tokishirazu" during the Sapporo Festival (now the Hokkaido Jingu Festival) still remains in some parts of Japan. In recent years, it has also gained popularity nationwide as a gourmet food to order.

RECIPE

Ingredients (4 servings)

Tokishirazu(=kind of salmon) 4 slices
Vegetables for garnish As desired
Soy sauce 3 tbsp.
Sake 2 tbsp.

How to cook

1. Combine the seasonings in a plastic bag, place the salmon in the bag, close the mouth to seal, and marinate for about half a day.
2. Grill the salmon. Brush the salmon with the marinade a few times during grilling to make it shine, and serve with seasonal vegetables.

provider : “Hokkaido local cuisine that we want to eat and share” (Sachiko Hoshizawa)

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

Tokishirazu/ Grilled and marinated Tokishirazu ｜ Our Regional Cuisines

Hokkaido Prefecture

Tokishirazu/ Grilled and marinated Tokishirazu

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 (4 servings)

How to cook