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From salmon to sake: Savouring sustainable gastronomy in Japan’s Niigata Prefecture
euronews (in English)
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05/11/2024
In this new episode of Explore Sustainable Japan, we discover the sustainable food and drink culture in Niigata Prefecture – a region known for its salmon, rice, and sake.
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00:00
One of the best times to visit Niigata Prefecture is at the very start of salmon season.
00:06
It brings a wave of excitement to riverside communities.
00:09
Niigata is known across Japan for its exceptional local products like salmon, rice, and sake.
00:15
And I'll be diving headfirst into its sustainable food and drink culture.
00:26
My journey begins on the banks of the Okawa River in Murakami.
00:30
In October, the river becomes a haven for spawning salmon.
00:33
And fishermen still use a primitive technique to catch them.
00:53
Every season, these wooden platforms are rebuilt and dismantled to preserve the natural
00:57
environment.
00:59
Salmon is intricately tied to Murakami's identity, so much so that it's often referred
01:04
to as Salmon City.
01:06
Murakami's salmon culture almost died out several times throughout history, but residents
01:10
like Shinji Kikawa and his family fought to keep it alive.
01:25
Longtime sake brewers, the Kikawa family had lived in Murakami for 15 generations.
01:30
But they only entered the salmon industry after World War II, when Murakami's food habits
01:34
were becoming more westernized.
01:36
They practiced the traditional way of preserving salmon.
01:39
Using only sea salt and the blustery winds off the Sea of Japan.
01:58
The fish are hung up to mature for one month to one year, and are always handled with the
02:04
respect.
02:05
Nothing goes to waste.
02:18
To try more of Murakami's famous salmon dishes, I visited Mr. Kikawa's restaurant, Izutsuya.
02:31
The grilled skin is like a spectacle.
02:34
The salmon's fins become crispy chips, and the internal organs are showcased with pride.
02:39
My final dish was salmon soaked in what's perhaps Niigata's best known specialty, sake.
02:48
Niigata's geography is practically made for sake brewing.
02:52
The crystal clear mountain waters irrigate some of the country's finest rice paddies.
02:56
I'm heading to Nagaoka City's largest brewery, Asahi Shuzo, to learn why this sake is coveted
03:02
around the world.
03:04
To my surprise, the master brewer suggested a walk in the park first.
03:27
This entire garden overlooking the brewery was planted by Asahi Shuzo, as a solid foundation
03:32
for its sake production.
03:34
On a tour of the brewery, I got to see the laborious process behind each bottle.
03:39
The use of machines is now standard, but human knowledge remains crucial.
03:44
Mr. Moriyoshi spent three decades training to become a toji.
03:48
He can tell if his sake will be good just by touching the cooked rice, or tasting the
03:52
koji, a mold used in the fermentation process.
03:56
Let's see.
03:57
Mmm.
03:58
It is a little bit sweet.
04:00
You can taste the sweetness and a little bit fruity.
04:05
Using different rice polishing methods, yeasts, and aromas, Asahi Shuzo can make a variety
04:09
of different sakes.
04:22
After getting my fill of salmon and sake, I'm relaxing at one of Niigata's 144 hot
04:32
springs, or onsen, with an extraordinary backdrop.
04:35
This is the perfect place to sit and reflect on my experience here in Niigata.
04:40
There's a huge respect for nature here, and all of the many gifts it gives us.
04:45
Nature is Niigata's lifeblood, and its residents help keep that blood pumping.
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