Tokishirazu – Summer season caught Salmon Japan

Have you ever heard concerning the fish referred to as “Tokishirazu” that individuals get pleasure from in Hokkaido? It’s not your typical salmon – it has a novel taste that units it aside. To those that are acquainted, it’s thought-about a top-notch ingredient from Hokkaido. On this article, the writer will dive into particulars about when it’s in season, the place they produced it, what makes it particular, the way it differs from common salmon, and a few tasty methods to savor Tokishirazu.

TOC

What’s Tokishirazu?

Tokishirazu refers back to the summer-caught salmon. Tokishirazu is a top-notch ingredient from Hokkaido that meals fans actually love. It’s been a neighborhood treasure for some time, loved as a particular salmon caught from spring to summer time. Due to phrase of mouth and TV options, it gained reputation past the native scene. It’s a sort of chum salmon, much like those in autumn, however because it’s not in its spawning season, the flesh is fatty and scrumptious with out the presence of eggs or milt.

Salmon that journey upstream to the Hokkaido coast to put eggs from autumn to early winter are generally known as “autumn salmon.” Then again, chum salmon that migrate upstream in the course of the low season from spring to summer time are referred to as “toxirazu.” In kanji, the identify is written as “tokishiran” or “tokisake,” indicating a fish caught with out realizing the precise season.

Tokishirazu Historical past

What units this salmon aside from the same old autumn salmon is the place it comes from. Whereas autumn salmon are born in Hokkaido’s rivers, toxilaz are born within the Amur River in northern Russia and make their strategy to Hokkaido throughout migration. Catching toxirazu when it’s nonetheless younger is claimed to be particularly tasty as a result of it hasn’t reached the spawning stage. This implies the entire physique is wealthy in fats and vitamins, not simply the eggs or milt. Toxilazu is a prized salmon identified for its wonderful fats content material and tender flesh, making it common nationwide. “Yakizuke Toxilaz” is a traditional Hokkaido dish that showcases toxilaz. It has been loved as a delicacy at residence for a very long time, and in the course of the Sapporo Pageant (now the Hokkaido Jingu Pageant) in June, households historically put together and savor “grilled Toxirazu” and “Sekihan.”

Why is it named Tokishirazu? 

Effectively, common Hokkaido salmon spend 4 years within the sea earlier than returning to the river to spawn within the fall, they usually’re normally caught alongside the coast of Hokkaido throughout this journey. On the flip facet, Tokishirazu comes from the Amur River in Russia and is caught off Hokkaido’s coast throughout its sea migration. They name it Tokishirazu as a result of locals catch it in an early stage from spring to early summer time, that means it’s a salmon caught with out realizing the precise timing. By the way in which, in Hokkaido, folks additionally discuss with it as “Tokizake” and “Oosuke.”

How is it totally different from common salmon?

Common salmon and Toxirazu have some key variations

[Regular Salmon] This sort of salmon is born in Hokkaido’s rivers and is caught throughout its autumn return to spawn within the river.

[Toxirazu] Born in Russia’s rivers, Toxirazu is caught whereas nonetheless within the sea, not absolutely mature but. This occurs in the course of the season from spring to summer time.

When common salmon return to spawn, their vitamins go into their ovaries and testicles, making them much less fatty. Then again, Toxirazu salmon isn’t able to spawn, so its physique is full of vitamins, making it extra fatty and tender.

Is it totally different from “Sakeiji”?

You may need heard a few actually uncommon fish referred to as “Sakeji.” It’s usually combined up with Toxirazu, but it surely’s truly a younger, not absolutely grown white salmon. Identical to Toxirazu, it comes from the Amur River in Russia. So, they’re the identical kind of fish, however Sakeji is caught alongside different salmon once they come close to the coast on the lookout for meals. It’s tremendous unusual, with just one in 10,000 of them being caught.

Really useful methods to eat

Begin with essentially the most scrumptious half, the fatty harasu across the innards. Grill it merely with salt for a mouthwatering expertise. Toxirazu’s harasu boasts over 3 times the fats of standard salmon. It’s juicy, not sticky, and carries a novel, irresistible taste that enhances your rice completely. The smooth flesh stays tender even when grilled. Go for grilling with salt or yuan for a pleasant twist. For sashimi lovers, rouibe is the right alternative. Utilizing the entire fish opens up varied choices, equivalent to making a soup or pot dish by cooking it with sardines for an beautiful broth. The smooth pores and skin makes it a great fried snack with alcohol. Don’t overlook to savor the scrumptious intestines, liver, tripe, and extra, guaranteeing you get pleasure from each half with none waste.

Tokishirazu FAQ

When is Tokishirazu in season and the place does it come from? 

Tokishirazu is in season throughout spring and summer time, with those caught in early summer time being uncommon and priced excessive. It’s produced alongside the Pacific coast of Hokkaido and off the coast of Sanriku.

What are some options of Tokishirazu?

Tokishirazu is a younger salmon, so its pores and skin and scales are smooth. The entire physique has a ravishing luster, and the tail fin has silver radial markings. As a result of they catch this earlier than they’re able to spawn, vitamins usually are not absorbed into the ovaries and testicles, making them fatty and scrumptious.

Tokishirazu Recipe

The place to purchase Tokishirazu?

Kumada (サーモン丼 熊だ)

“Kumada” in Harajuku is a well-liked restaurant specializing in salmon rice bowls, the place salmon is delivered straight from the farm and ready very first thing within the morning for the day’s use. They deal with salmon from quite a lot of manufacturing areas, so along with Tokishirazu, additionally they have salmon bowls utilizing Nagano/Shinshu salmon and Shinano Yukimasu, and donburi menus that mix salmon with salmon roe.

Tackle: Sukigara Constructing B1F, 3-20-10 Jingumae, Shibuya-ku, Tokyo
Telephone quantity: 036-8046-338
Hours open: 11:30-20:30
Web site: http://kumada.tokyo/

Shake Kojima (しゃけ小島 本店)

Shake Kojima Honten is a really useful restaurant in Tokyo the place you may eat Tokishirazu. The entire menu objects are fairly priced and the restaurant has an informal environment. You possibly can get pleasure from salmon, salmon roe, sujiko, and extra at cheap costs. On the Salmon Kojima Foremost Retailer, contemporary salmon is shipped straight from Kushiro, Hokkaido, so you could find it on the menu in early summer time when the high-quality fish Tokishirazu is in season. Really useful to eat the shirazu with oil on it just by sprinkling salt flippantly and grilling it, and it’s also possible to eat it as a set meal with out grilling or shirazu.

Tackle: 1-3-15 Izumi, Suginami-ku, Tokyo Mensore Daitoba
Telephone quantity: 036-240-8409
Hours open: 17:00-23:00
Web site: https://shake-kojima.com/

Shake Stand (しゃけスタンド)

We advocate visiting the salmon stand to get pleasure from a drink with some scrumptious shirazu as a facet dish. Since they served it on the counter, it is probably not sufficient for individuals who wish to take their time and revel in Tokishirazu. Nonetheless, it’s a restaurant that’s simple to return by, so it’s endorsed for individuals who wish to check out Shirazu once they don’t usually come throughout it. 

Tackle: 1-3-15 Izumi, Suginami-ku, Tokyo
Hours open: 17:00-23:00 (LO) open on Sundays
Web site: https://www.instagram.com/shakekojima/?hl=ja

Takeaway

In conclusion, Tokishirazu holds a novel place in Japan’s culinary panorama, embodying a tasty fusion of Russian origin and Hokkaido’s coastal richness. From its distinctive style to its versatile culinary purposes, Tokishirazu gives a culinary journey for these prepared to discover. This text has aimed to make clear its distinctive traits, seasonality, and really useful preparations, inviting readers to embark on a flavorful journey.

You possibly can test some Japanese dishes beneath that we all know you want to strive too.