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🛏 | As a gift for the holiday season!“Gift hamper” at a luxury hotel in Kyoto


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Also a gift for the holiday season!“Gift hamper” at a luxury hotel in Kyoto

 
If you write the contents roughly
Smoked salmon with a melting texture is served like a salad with dill and capers.
 

Mano (M): From this time on, we will send you a “delicious gift” in a dialogue format.Christmas home parties and holi ... → Continue reading

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smoked salmon

smoked salmon(British: smoked salmon) OrSmoked salmon(Smoked salmon)fish dishesOne of the.Salted officialsalmonTheSmokeDrySmokedWhat I did.

Good for smoked salmonKing salmonIs suitable, in JapanSockeye salmonIs often used.In Japan, the smoking method is common. After salting well, desalting and drying, 20 ° CSmoke over time at around temperatures.Also, such smoked salmonWesternThen.RocksIs called.In Europe and the United States, smoked salmon generally refers to cooked salmon.

Besides slicing and eating as it issalad,MarinatedOrsandwichIt is also used as a tool for.Cream cheeseIt goes well with, and this combination isbagelIt is also known as a typical ingredient for sandwiches.

Production in Japan

Keiichi Sasaki, the founder of Sanyo Foods, which was established in Koto-ku, Tokyo in 1954, heard the existence of Scandinavian-style soft smoked salmon from the chef of a hotel in Tokyo around 29 and started development. did.With the support and advice of Tokyo Kaikan and the Palace Hotel, Japan's first soft smoked salmon made from king salmon imported from Alaska in 31 (Showa 2) was completed after a two-year development period. , Tokyo Kaikan, debuted mainly at Palace Hotel[1].

1961 (Showa36 years),TomakomaiHave a factory inPrince paperVice presidents visited Europe for a tour.After learning that smoked salmon was made from salmon off the coast of Tomakomai, they studied the manufacturing method after returning to Japan.1965 Started selling in (40).1967 Manufactured in (Showa 42) and taken off TomakomaiChinook salmonWas used as a raw material.This is the beginning of smoked salmon production in Japan.Eventually, the catch of chinook salmon off the coast of Tomakomai decreased, and most of the company's raw materials were switched to imported salmon.[2].

footnote

[How to use footnotes]
  1. ^ "Otoko no Kiseki-Fuyuki Ran no Hito Vol. 1988", edited by Nikkan Kogyo Shimbun Editorial Bureau, XNUMX)
  2. ^ Yuichi Yamashita "Smoked Salmon", Naomichi Ishige, Ayao Okumura, Noritake Kanzaki, Yuichi Yamashita, ed., "Japanese Regional Cuisine" 1 (Hokkaido, Tohoku I), pp. 80-81, Gyosei, 1986.Oji Salmon Co., Ltd. "Company information, Retrieved January 2012.Yamashita "Smoked salmon" describes the beginning of his trip to Europe as 1 (Showa 38).

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