Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy it in the most numerous manners!
Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!
Its roe, before processing, is called Sujiko/筋子 in Japanese, whereas the salmon roe, once treated, is called Ikura/イクラ.
Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.
It also makes for some splendid colourful creation on a plate of sushi!
As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.
Have you ever tasted Sake Gohan/Salmon Rice?
Slightly smoked the Japanese way, It is extensively used in the making of bentoes!
RECOMMENDED RELATED WEBSITES
Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
SHIZUOKA GOURMET 
All I can say is YUM!
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Well, salmon is a universal favorite! LOL
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I must say I’m not a big fan of salmon. This is very funny because as you know in Europe everyone loves salmon (unless the person hates all the fish), so I am a big exception… I would happily exchange a huge piece of salmon for one small fried horse mackerel 😉 I sometimes like only wild salmon, which has a less violent smell, more delicate taste and most of all is not so fatty.
I like a lot salmon’s egg though!
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The problem is freshness!
In Japan the salmon sashimi would be at the most one day old!
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Robert-Gilles, I’m sure the freshly caught salmon tastes better, but still I would prefer a very fresh mackerel 😉
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I tend to agree there as I prefer my salmon smoked! LOL
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great photos…i LOOOOOVE japanese food!!!! you should check out naokEats.com – she has just come back from japan and has some cool entries
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Will do! Thanks!
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