Pacific saury, known as sanma in Japanese, is one of the quintessential flavors of autumn in Hokkaido. This seasonal fish is especially valued for its rich fat and savory flavor, with the waters off Kushiro being particularly famous for producing high-quality saury.
Sanma are migratory fish that live in the open ocean and move seasonally through the waters around Japan. Demand rises from late summer through autumn, when the fish become especially rich in fat.
The waters off Kushiro are known for their abundant food chain. Nutrient-rich seawater supports large populations of animal plankton, which in turn provide an important food source for saury. This helps produce fish with a satisfying richness and deep umami flavor.
In recent years, exceptionally fresh Aotō Sanma has also gained a strong reputation. Immediately after the catch, fishermen carefully select the fish on board according to their color, shape and weight.
The selected saury are then packed in insulated boxes containing chilled seawater, helping preserve their freshness. This careful handling allows the fish to retain its delicate texture and rich flavor from the fishing grounds to the table.
Fresh sanma can be enjoyed as sashimi or used as a topping for sushi. However, one of the most traditional ways to enjoy this autumn fish is simply salt-grilled sanma.
The rich fat develops a fragrant aroma as the fish grills, making it a simple but deeply satisfying seasonal dish. In eastern Hokkaido, sanma is also used in local specialties such as kombu rolls, where the fish is wrapped in kelp and cooked to create a flavorful combination of seafood and umami-rich kombu.
With its rich natural fat, deep umami and distinctly seasonal character, Hokkaido sanma is one of the best seafood choices for experiencing the flavors of autumn in northern Japan.
Whether enjoyed as sashimi, sushi, simply grilled with salt, or incorporated into traditional local dishes, fresh sanma offers a delicious taste of the rich waters around eastern Hokkaido.
September and October