🍱 Salmon Chanchan Yaki

“Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caught from fall to winter and seasoned with miso. It is said to have originated in a fishing town in the Ishikari region, but it has become famous nationwide, and in 2007 it was selected as one of the "100 Best Local Dishes in Rural Areas (sponsored by the Ministry of Agriculture, Forestry and Fisheries)" along with “Ishikari Nabe” and “Jingisukan” (mutton barbecue). There are many theories as to the origin of the name "Chanchan Yaki," such as "because it can be made quickly (onomatopoeia “cha cha”)," "because my dad (Oto-chan) makes it," and "because the griddle and spatula make a chunky sound when they are baking”. In Ishikari City, fishermen caught salmon in the early Showa period (around 1930) and on board grilled them on a griddle made from a drum. Salmon in Hokkaido have a long history, and the Ainu people used to catch them as a valuable food source. Hokkaido still boasts the largest salmon catch in Japan, and there are many local dishes that use salmon.