Hasami-zuke is a traditional pickled specialty that has long been enjoyed in the fishing towns of Hokkaido. The name refers to the way vegetables and seafood are prepared together, with ingredients such as daikon radish and salted salmon layered or “sandwiched” together and seasoned with vinegar.
One of the classic versions is red salmon hasami-zuke, in which salted salmon is paired with crisp daikon radish. The gentle acidity of the vinegar balances the rich savory flavor of the seafood, creating a refreshing yet deeply satisfying taste.
Although salmon is a traditional favorite, hasami-zuke is now available in a wide range of varieties. Popular versions include crab hasami-zuke, kazunoko (herring roe) hasami-zuke, and scallop hasami-zuke.
Each version highlights a different seafood ingredient while retaining the characteristic combination of flavorful seafood and crunchy vegetables. This variety makes hasami-zuke an especially interesting way to discover the diverse seafood culture of northern Hokkaido.
The vegetables and seafood are prepared separately before being combined for the final pickling process. They are then left to pickle together for approximately one day, allowing the flavors to gradually penetrate the ingredients.
The seafood releases its rich natural umami during the pickling process, while the vegetables retain their pleasantly crisp texture. The contrast between savory seafood and crunchy vegetables is one of the reasons hasami-zuke is so addictive.
Once primarily enjoyed in local fishing communities, hasami-zuke has become one of Hokkaido’s better-known regional specialties. It has been introduced through television and other media and is now enjoyed far beyond the northern fishing towns where it originated.
For travelers exploring northern Hokkaido, hasami-zuke offers a chance to taste a traditional food culture shaped by the region’s abundant seafood and the practical wisdom of preserving seasonal ingredients.