Sakebitashi‏

Does anyone know a source for this form of dried salmon?



In Niigata salmon is dried in a similar fashion except the fish are cut open like a harakiri disembowelment. Shiobiki-zake (“ salmon dried naturally by the air”) is seasonal delicacy produced n Murakami, Niigata Prefecture by hanging the salmon from the eaves of houses for several days after being salted and having their belly cut open.


A speciality of Murakami is sake no sakebitashi, or -sake marinated salmon. It is made with salted salmon that is hung upside down and dried for a year and allowed to ferment. The meat is then cut into pieces and pickled in sake. The delicacy is popular with gourmets all over the world, particularly in Germany.

http://factsanddetails.com/japan.php?it ... bcatid=123

[Robin Garr]

Does anyone know a source for this form of dried salmon?

Bob, is the big Japanese mall still at Fort Lee? When we lived in NYC, Mary and I used to go over there often, and it was large and extremely well-stocked. Across the GWB and then right down the edge of the Hudson for a few miles.

Great idea, Robin. I've totally forgotten, but it is still there and going strong. Thanks. bob

Are you guys talking about Mitsuwa in Edgewater??

I love that place but it's just slightly too far and too complicated a drive for me, so I hardly ever go there.

On the other hand 40 miles or so is not bad for the richness and variety that they offer.

On the other OTHER hand I have a big H Mart about a mile from my house where I can get -- let's see -- probably about half of the special items I would want to drive to Mitsuwa for. Korean tastes overlap significantly with Japanese tastes.