When it comes to autumn in Japan, the season is synonymous with an abundance of delicious seasonal ingredients, and one fish that truly stands out is sanma (Pacific saury). During the fall, sanma reaches peak flavor, offering rich, fatty meat that's perfect for a variety of culinary styles. Whether it’s grilled, served as sashimi, or enjoyed as sushi, sanma embodies the flavors of autumn in Japan.
1. Why is Autumn Sanma So Delicious?
Autumn is the best time of year to enjoy sanma because the fish stores up fat as it migrates southward along Japan’s Pacific coast. Starting from early autumn, the sanma is caught in the waters off northern Japan, and by the time it reaches markets in Tokyo around October and November, the fish is at its fattest and most flavorful.
The rich fat content in autumn sanma provides a deep umami taste that enhances its flavor whether it’s grilled, eaten raw, or made into sushi. This fattiness also gives the fish a melt-in-your-mouth texture, making it a culinary highlight of the season.
2. Different Ways to Enjoy Sanma
In Japan, sanma is enjoyed in a variety of ways, depending on its freshness and the cooking technique. For international visitors, sampling these dishes is a great way to experience authentic Japanese flavors. Let’s take a look at some of the most popular ways to enjoy sanma.
Grilled Sanma (Sanma no Shioyaki)
The most common and beloved way to enjoy sanma is shioyaki, which is grilled with a simple sprinkle of salt. When grilled over charcoal or on a grill, the fish’s fat renders down, releasing a tantalizing aroma and producing a crispy skin. The inside remains tender and juicy. Grilled sanma is often served with grated daikon radish and a squeeze of lemon, complementing the rich flavor of the fish.
Sanma Sashimi
For those who enjoy raw fish, sanma sashimi is a must-try. Fresh sanma has a high-fat content that gives it a buttery texture and a deep umami flavor. The natural oiliness of the fish makes it especially delicious when eaten raw. In Tokyo, many sushi restaurants and izakayas (Japanese-style pubs) serve fresh sanma sashimi during autumn, making it a seasonal delicacy.
Sanma Sushi
Sanma can also be enjoyed as sushi. Whether served as nigiri sushi (hand-pressed rice with fish on top) or oshi sushi (pressed sushi), sanma’s rich flavor pairs perfectly with vinegared rice. The combination of the fatty fish and the slightly tart rice creates a balanced and delicious taste that appeals to both sushi lovers and newcomers alike. Many sushi restaurants in Tokyo offer sanma sushi as a seasonal highlight during the fall.
Simmered Sanma (Sanma no Nimono)
Simmered sanma is a traditional Japanese dish where the fish is cooked in a sweet and savory soy-based sauce. The fish is simmered until tender, often with ingredients like ginger to counterbalance its richness. The long cooking process softens the bones, making it easy to eat the whole fish. This dish is comforting, hearty, and pairs beautifully with a bowl of steamed rice.
Whether you're a fan of traditional Japanese cuisine or trying sanma for the first time, the wide variety of sanma dishes available in Japan will leave a lasting impression. During your stay, why not indulge in this unforgettable taste of autumn and experience the rich, flavorful essence of the season?
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