Hizu Namasu with Salmon Head Cartilage
Hizu namasu thinly slices the translucent cartilage at a salmon's nose, salts and vinegar-dresses it, and combines it with daikon namasu. Its defining texture is crisp and cartilaginous.
At a glance
| Name | Hizu Namasu with Salmon Head Cartilage (Hizu Namasu) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Vinegared salmon nose cartilage with daikon |
What is it?
Hizu namasu thinly slices the translucent cartilage at a salmon's nose, salts and vinegar-dresses it, and combines it with daikon namasu. Its defining texture is crisp and cartilaginous.
History and local context
It appears across salmon-producing parts of northern Japan, including Hokkaido, coastal Aomori and Iwate, and Murakami in Niigata, often at New Year.
How to enjoy it
Serve chilled in a small portion with daikon and optional yuzu. Vinegar does not make unverified raw salmon safe; use cartilage processed and sold for raw or namasu use, or a licensed prepared product.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Hizu Namasu with Salmon Head Cartilage from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Hizu Namasu with Salmon Head Cartilage?
This guide classifies it as vinegared salmon nose cartilage with daikon. See the overview for its defining ingredients and texture.
Can I order Hizu Namasu with Salmon Head Cartilage online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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