Nemuro Sanma Roll Sushi is a specialty sushi roll from Nemuro, eastern Hokkaido. Instead of using traditional dried seaweed sheets, the sushi is wrapped in sakamae kombu, a prized local kelp harvested in the waters around the Nemuro Peninsula.
The roll combines fresh Pacific saury caught off the coast of Nemuro with shiso leaves, green onions and white sesame seeds. The kelp is seasoned with sweetened vinegar, which helps balance the flavor of the fish and gives the sushi a refreshing finish. This creative combination reflects a local effort to promote the idea of “eating kombu” as part of Nemuro’s food culture.
The Nemuro Peninsula is an important production area for sakamae kombu, sometimes described as a “phantom kelp” because it is harvested for only around 40 days each year. In 2008, local fishing industry representatives and chefs developed Sanma Roll Sushi to showcase this valuable ingredient together with Nemuro’s abundant saury catch.
The commitment to local ingredients extends to the rice and soy sauce. The sushi rice uses Nanatsuboshi rice grown in Hokkaido, while the accompanying sauce is made with locally produced Habomai Kombu Soy Sauce. Together, these ingredients create a sushi dish that brings the flavors of Nemuro’s land and sea together in one bite.
The best season for Nemuro Sanma Roll Sushi is September through November, when Pacific saury is at its seasonal peak. The balance of tender fish, aromatic shiso, green onion, sesame and mildly seasoned kombu makes this a refreshing way to enjoy one of Hokkaido’s iconic autumn fish.
As stocks of Japanese sardines caught in the Nemuro area increased in recent years, local producers sought a new way to introduce this fish to residents and visitors. Following the popularity of Nemuro Sanma Roll Sushi, they created Nemuro Iwashi Roll Sushi using the locally branded sardine known as Nemuro Nanahoshi.
Fresh Nemuro Nanahoshi sardines are generously wrapped in the region’s distinctive sakamae kombu. The combination highlights both the rich flavor of the sardines and the savory character of the kelp.
The sushi rice is made with Nanatsuboshi rice from Hokkaido, while shiso leaves, green onions and white sesame provide fresh aromas and contrasting textures. The roll is served with Habomai Kombu Soy Sauce, whose rich kombu flavor complements the sardines.
Nemuro Iwashi Roll Sushi is another example of the region’s creative approach to seafood cuisine, turning locally landed fish and traditional kombu into an original sushi specialty. For travelers exploring eastern Hokkaido, it offers a delicious opportunity to discover Nemuro’s distinctive food culture.