# Salmon Chanchan Yaki ｜ Our Regional Cuisines

**Cuisine Name**: Salmon Chanchan Yaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Ishikari region

## Main Ingredients Used
Salmon, cabbage, onions, carrots, peppers, bean sprouts, miso

## History, Origin, and Related Events
“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.

## Opportunities and Times of Eating Habits
The sauce is often made to each family's taste by combining their favorite soy sauce with sugar, soup stock, mirin, oligosaccharides, and other ingredients.

## How to Eat
The salmon and seasonal vegetables are covered with butter and steamed together, then seasoned with miso, sugar, mirin, and sake. The original "chanchan-yaki" is made with salmon cut into three pieces, but filleted salmon can also be used for easy preparation at home. The traditional way to cook chanchan-yaki is to grill it on a griddle, but nowadays it is more commonly cooked on a hot plate or in a frying pan. It is often baked in foil, and many younger generations prefer to put mayonnaise on it at the end.

## Efforts for Preservation and Succession
It originated as a fisherman's dish in Hokkaido, but is now well known throughout Japan. Since the ingredients are readily available at supermarkets and other places, it is also made at home, not only in Hokkaido, but throughout the country.It is often served at local festivals and events. It is also taught in cooking classes as a local dish of Hokkaido.

## Ingredients
- chum salmon (Oncorhynchus keta): 50g (increase or decrease as desired)
- salt: a little
- pepper: a little
- A] Miso: 1／2 tbsp.
- A] Sugar: a little
- A] Mirin (sweet cooking rice wine): a little
- A] Sake: a little
- cabbage: 30g
- onion: 15g
- carrot: 3g
- Lyophyllum shimeji (species of edible mushroom): 10g
- green bell pepper: 5g
- butter: 2g

## Recipe
1. 1. Season salmon with salt and pepper.
2. 2. Cut cabbage into chunks and onion into slices. Cut carrots into strips and green bell pepper into slightly thicker strips. Remove any stones from the shimeji mushrooms and break them into pieces.
3. 3. Place cabbage, onion, shimeji mushrooms, carrots and green pepper on aluminum foil. Top with butter and close the foil.
4. 4. Put water in a frying pan, add 3 and steam.

## Provider Information
provider : Hokkaido University of Education and Culture, Yamagata, Mutsuko

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