“Hizu Namasu” pickled salmon head with radish and salmon roe

Murakami, dubbed “the Salmon City,” has a long history of catching and processing salmon. Over the centuries, the area has accumulated hundreds of homemade recipes that range from fermented, salted and sake-marinated salmon to salmon simmered in miso broth. When preparing fi sh, the locals make sure nothing is wasted: heads, bones and entrails are used either as main ingredients for stock or grilled to the perfect texture. During New Year’s season, many households hang rows of salmon upside down from the ceiling to dry; it’s a truly unique spectacle well worth seeing!

“Shake no Sakebitashi” sake-marinated salmon

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