Hizu Namasu
At a glance
| Name | Hizu Namasu (Hizu Namasu) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Vinegared salmon-head cartilage and daikon salad |
What is it?
Hizu namasu combines paper-thin slices of the translucent cartilage at a salmon's snout with daikon in a sweetened vinegar dressing. The cartilage's firm, crisp bite distinguishes it from ordinary vegetable namasu.
History and local context
A New Year and celebration dish in Hokkaido as well as coastal Aomori, Iwate and Niigata, it demonstrates how salmon-producing communities used even the head. Hizu is said to evoke ice because the cartilage looks clear and pale.
How to enjoy it
Serve it chilled in a small dish, sometimes finished with yuzu peel or salmon roe. Buy prepared cartilage or have it handled by a knowledgeable fishmonger, keep it cold and observe the product's use-by guidance.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hizu Namasu from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Hizu Namasu?
This guide classifies it as vinegared salmon-head cartilage and daikon salad. See the overview for its defining ingredients and texture.
Can I order Hizu Namasu 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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