unseen-japan-shibetsu-sakebushu-factory

Sakebushi Factory


What is Sakebushi (鮭節)? Sakebushi is Smoked Salmon Flake. Think about...Katsuobushi, the fish flake that you sprinkle over Okonomiyaki or Yakisoba. But as East Hokkaido is the land of Salmon Harvesting especially Shibetsu Town, so the Shiretoko Shibetsu Maruwa Foods (知床標津マルワ食品) started to use Salmon to create Smoked Salmon Flake as well.

To make Sakebushi, we won't use Salmon from the ocean because these salmons better go for Sashimi or Sushi so they use River Salmon that has white skin in order to make it. The process of making this Sakebushi is called Biyama-tsukuri (手火山造り) or Volcano Construction Process. Basically, the objective is to make Salmon Dried. The factory didn't burn it with direct fire but they use smoke to control the evaporation.

It takes around 5 months to finish the process. Salmon need to be smoked by smoke 12 times, it's 1 times per 2 weeks. Why? to make salmon dried slowly and still keeps it's tasty. Tamura Masanori, the owner of Shiretoko Shibetsu Maruwa Foods said, to evaporate, salmon need to have sometimes to rest, that's why we don't burn salmon until it dry at once, if not it will be burnt salmon, not dried salmon.

If you interested to visit the salmon factory, please let us know!


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INFO. & DIRECTION
Opening Hour:N/A
Access:15 Min. drive from Shibetsu Town Office
Ticket Info.:N/A

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Posted in Shibetsu, Hands-on.