[“Echigo Murakami Sake Shiobiki Kaido” will be held from December 1st to 20th, 2023! ] Take a look at the scenery of Murakami's traditional food, Shiobikizake.

• Table of Contents
• What is “Shiobikizake”?
• How “Shiobikizake” is made
• How to enjoy the event
• Echigo Murakami Sake Shiobiki Kaido

What is “Shiobikizake”?

Murakami City in Niigata Prefecture, which has prospered for salmon fishing since ancient times, is said to have over 100 salmon dishes. Among them, Shiobikizake is the most popular, and is a traditional salmon dish that is eaten not only for everyday meals, but also on special occasions such as New Year's Eve and festival days.

Shiobikizake used to be made at every home, but fewer people now make it on their own. However, when the salmon started to migrate upstream and fresh male salmon became available for sale, many were purchased and used to make Shiobikizake using a recipe handed down in the family. There are still people who give homemade Shiobikizake as gifts.

How “Shiobikizake” is made

Shiobikizake used to be made and eaten in each household, but there are many ways to make it. It is no exaggeration to say that each family has its own recipe. Among them, we will briefly introduce the basic process.

The salmon used for cooking is male salmon. After carefully removing the slime from the surface and fins of the salmon, cutting the belly and carefully removing the internal organs and blood, salt is evenly rubbed in (=subtracting the salt) in an amount equal to about 10% of the weight of the salmon. In Murakami, a castle town, seppuku is abhorred, and a technique called ``tomebara'' is used, in which seppuku is left open when cutting the salmon.

The salted salmon is left to rest for about a week, and after removing the salt under running water, it is time for the "drying" process.

After removing salt, tie the tail of the salmon with rough rope, place disposable chopsticks over the cut part of the salmon's belly so that the inside of the salmon dries thoroughly, and hang it in a well-ventilated place under the eaves for about two weeks. One of the characteristics of Shiobikizake is that it is hung with its head facing down. This is also said to come from the fact that "hanging" was disliked in the castle town.

In the process of making Shiobikizake, "drying" is said to be particularly important. From late November to December, when salted salmon is made, cold, humid winds blow through Murakami City from the Sea of ​​Japan. It is said that this cold wind promotes the fermentation and ripening of dried salmon meat, resulting in delicious Shiobikizake.

How to enjoy the event

Salted salmon will be hung under the eaves of shops and private homes in Shonai-machi and Komachi-zaka, Murakami City, Niigata Prefecture, where nostalgic rows of houses still exist today. The sight of many Shiobikizake  hanging in a row is one of Murakami City's signature sights. Please also pay attention to the characteristics of Shiobikizake, such as the "stop belly" and hanging with the head down.

There are shops selling processed salmon products and shops specializing in salmon dishes around the Echigo Murakami Sake Shiobiki Kaido venue, so you can enjoy a trip full of salmon even after the tour. It is also close to Kurobei dori, a famous spot where you can feel the atmosphere of the castle town of Murakami, and the ruins of Murakami Castle, so please use this event as a starting point to enjoy sightseeing in Murakami.

Echigo Murakami Sake Shiobiki Kaido

Event period: December 1, 2023 (Friday) to December 20, 2023 (Wednesday) *Scheduled 

Venue: Shonai-machi, Murakami City, Niigata Prefecture - around Komachizaka

Note: Tours are free, but please be considerate of local residents as this is a street lined with houses and shops.

Official website: https://www.sake3.com/event/7250