🍱 Tokishirazu/ Grilled and marinated Tokishirazu

Salmon that come back to the Hokkaido coast to spawn in the fall or early winter are called "fall salmon," while chum salmon that come back unseasonably in the spring or summer are called "Tokishirazu". In Chinese characters, it is written "時知不" or "時鮭", meaning that the fish is caught regardless of its season. What is different from the common autumn salmon caught in the fall is its birthplace. While fall salmon are born in the rivers of Hokkaido, "Tokishirazu" are born in the Amur River in northern Russia and are caught off the coast of Hokkaido during their migration. Caught young, "Tokishirazu" are considered exceptionally tasty because they are not yet ready to spawn and are therefore full of fat and nutrients instead of roe and milt. With its extremely high fat content and tender flesh, "Tokishirazu" is a valuable salmon and is very popular throughout Japan. "Grilled and marinated Tokishirazu" is one of the most popular local dishes of Hokkaido, and has been served as a delicacy in households since ancient times. It has been served at home as a delicacy since ancient times, and during the Sapporo Festival (now the Hokkaido Jingu Festival) held in June, families would make and eat "Grilled and marinated Tokishirazu" and "sekihan” (=red rice).