Shinshu Salmon Aburi with Homemade Ponzu Sauce

Special Trout Only in Nagano Prefecture

Nagano Prefecture, a region rich in nature with forests covering about 80% of its area, is home to pristine rivers where various river fish such as mountain trout and rainbow trout thrive. Shinshu salmon, a relatively new specialty of Nagano, is a unique fish bred by crossing "rainbow trout" and "brown trout." This one-generation fish does not lay eggs, making it nutrient-rich.

Shinshu salmon has less fat than the Atlantic salmon which is commonly found in supermarkets. However, it boasts a firmer texture, a deeper flavor, and a vibrant crimson color, offering a completely different taste experience.

You can often find Shinshu salmon in dishes like the "Shinshu Salmon Bowl" at local restaurants, and it's also available at local supermarkets. If you get your hands on some, be sure to try this recipe.

Umami Brought Out by Broiling, "Aburi"

Broiling, "Aburi", a popular cooking method commonly seen at Sushi restaurants, transforms the flavor of fish into something distinct and special, simultaneously enhancing its Umami. The effects of broiling are twofold: it brings out the Umami of the fat and introduces a delightful "charred" aroma. This enticing scent stimulates the appetite. While taste is perceived on the tongue the moment the food enters the mouth, the sense of smell also plays a crucial role, making the experience even more delicious.

Shinshu salmon is already delicious on its own, but adding the extra step of broiling elevates its flavor to an exceptional level, making it a perfect match with a fine drink.

Slightly Broil the Fillet to Pair with Sake

If you have a culinary torch, be sure to broil the skin (or underside) before serving. This process releases the umami of the fish fat, so when you take a bite, the aroma of the fat spreads in your mouth, creating a luxurious flavor, especially when paired with sake. If you don't have a culinary torch, heat a non-stick frying pan, then remove it from the heat and roast the fillet.

Alps Lake Cave Storage "Bingakoi Akijuku" (Hakubanishiki)

Hakubanishiki, located in Omachi City, Nagano Prefecture, pairs perfectly with Shinshu salmon.

"Alps Lake Cave Storage" refers to the sake being aged over the summer in the tunnel of Nanakura Dam, situated at an altitude of 900 meters in the Northern Alps of Omachi City. Like a wine cellar, the tunnel maintains a constant temperature year-round, making it ideal for aging.

The taste is exquisite. This sake boasts an exceptional smoothness whether served chilled or at room temperature, and the aging process enhances its umami, even in its sweetness.

To complement the rich fat of broiled Shinshu salmon, this sake can be enjoyed at any temperature—cold or warm—offering a unique experience that fully celebrates the bounty of the Northern Alps in Nagano Prefecture.