Murakami Shiobiki Jake

Murakami has long been known as a town of salmon, and its salted salmon in particular has been passed down as a winter tradition. Salt is carefully rubbed in and the fish is dried slowly in the cold wind blowing off the Sea of Japan, producing a deep flavor with concentrated umami.

Highlights

The sight of salmon hung in rows under the eaves, swaying in the cold wind, is a winter scene unique to Murakami. The slowly aged flesh carries rich umami along with a well judged saltiness, and grilled over rice it is delicious enough for many bowls. Fillets, sake soaked slices, and rice with tea are among the many ways passed down.

Enjoying the Seasons

Salted salmon is made in the depth of winter as the cold deepens. Walking the town, you meet the scene of houses hung with salmon. From winter into early spring, when the aging has advanced, is considered the most flavorful time.

Access and Basic Information

At salmon specialty shops and townhouses in Murakami City, you can buy salted salmon and its processed products. Along the street leading from Murakami Station to the castle town, shops handling salmon dishes are scattered about, making a food walk enjoyable.

A Quick Tip

Besides simply grilling it, try sake soaked slices, cut thin and steeped in Japanese sake. The saltiness and umami stand out, letting you experience a way of tasting unique to Murakami.