[ad_1]
Till the Eighties, salmon in Japan was not thought-about fit for human consumption. For the reason that fish spends half its lifetime in contemporary water within the wild, it may be prone to parasitic worms. It was solely by the advertising efforts of a Norwegian salmon fishing group that Japanese folks began to eat farmed salmon grown in managed circumstances free from these pesky worms.
One other factor that has modified since uncooked farmed salmon grew to become prevalent in Japan is that folks have grow to be much less conscious of the season for wild salmon, which begins in September and continues all through the winter months. This could nonetheless be noticed in regional dishes, nevertheless, resembling Hokkaido’s playfully named chan-chan yaki — or griddle-cooked salmon.
There are numerous theories behind the identify; one is that it comes from the click sounds (chan chan in Japanese) from the pan when it is cooked, whereas one other principle holds that the dish was made by “chan,” a slang phrase for father. This dish additionally displays a mix of Ainu meals traditions from Hokkaido. For lots of of years, salmon was caught within the fall and winter by Ainu fishermen, and the mainland Japanese farmers who immigrated to the island within the nineteenth century grew cabbage and mushrooms that now characteristic in fashionable chan chan yaki recipes. The butter within the recipe additionally displays the truth that a lot of these immigrant farmers have been dairy farmers, and the steamed potatoes are one more staple of the northern island grown extensively earlier than cold-resistant rice strains have been developed.
[ad_2]
Source link
