Shinshu Series – Japanese Farm Raised Fish

 

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Shinshu Salmon
Shinshu Salmon

Shinshu Salmon

Nagano, a land blessed with cold waters, is one of Japan’s few areas where rainbow trout is found. It is here where a new crossbreed between rainbow trout and brown trout was born.
– No distinct smell particular to fresh water fish and more pleasant smelling
– Fine texture and soft and pleasant on the tongue
– Just the right amount of marbling that isn’t too intense
Such characteristics lend to Shinshu Salmon being delicious when prepared and served as sashimi, konbu-jime (tied up with konbu kelp), cold smoking, and carpaccio. By just adding slight touches to the raw product, the already pleasant flavor is bound to improve even more.

冷たい水に恵まれた長野県は、日本有数のニジマス生産地です。ここに、「信州サーモン」というニジマスとブラウントラウトの交配で生まれた新品種が誕生しました。
-淡水魚特有の臭いがなく香りがよい
-きめが細かく、舌触りがよい
-適度に脂がのっているがくどくない
などの特徴を持ち、お刺身のほか、昆布〆、冷燻、カルパッチョなど、生の素材に少し手を加えることで、さらにより美味しさが引き出されます。

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Japanese Char- Daiou Iwana
Daiou Iwana

Daiou Iwana

“Shinshu Daiou Iwana” are bread in the cold and pure waters of Nagano and can even be enjoyed as sashimi. The meat is white and translucent without any fishy scent with just the right amount of marbling which provides a gentle flavor. This char has a fine texture different from those of salt water fish. The superior quality of the flesh is perfect to enjoy marinated or as carpaccio.

「信州大王イワナ」は、長野県の冷たく澄んだ水で養殖された、刺し身でも食べられるイワナです。
その身は白く透き通り、クセがなく、適度に脂がのった優しい味わいが特徴です。
海の魚とはまた違ったきめ細かさがあり、美しい身質はマリネやカルパッチョなどの洋食にも向いています。

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Maraena Whitefish-Shinano Yukimasu
Shinano Yuki Masu

Shinano Yuki Masu

Raised in the cold and clear waters of Northern Shinano, these whitefish are called Shinano Yukimasu for their beautiful and sparkling silver color. The fish are a salmonid breed that originate in northern and central Europe and are also a close related species to Whitefish that are seen in the North American markets. The meat of the fish is white, which is very rare for a salmonid breed. The rather soft meet has just the right amount of marbling with nearly no fishy taste making it a perfect and choice fish for both Japanese and western cuisine. It even does not have the particular fishy smell unique to fresh water fish.

北信濃の冷たく澄んだ水で育てられ、美しい銀白色に輝く姿から「シナノユキマス」と名付けられています。
北欧や中欧が原産地のサケ科の魚で、北米で流通するWhitefishの近縁種です。その身色はサケ科の中でも希少な白色。やや柔らかい身質は、適度な脂を含みほとんどクセがなく和洋料理にいずれにも適した極上品です。淡水魚特有の生臭さもありません。

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Saku Carp- Saku Koi
Saku Koi

Saku Koi

This is a high-quality brand fish with a 250-year legacy.
The cold and clear waters of the Chikumagawa river, climate, and natural features of Saku in Northern Shinshu have bred a most high-quality carp (koi) with firm meat. Over the course of 250 years, this carp of utmost quality has risen to become one of the finest qualities throughout Japan. Why not try this fish in the traditional preparation of koi-koku (round-sliced carp stewed in miso soup), arai (crimping in cold water), or as umani (brazing the fish).

250年の歴史を持つ高級ブランド鯉です。
北信濃・佐久の気候、風土と千曲 川の清冽な水が、身の締まった最高品質の鯉を育くみ、250年の歴史とともに日本中で評価される最高級品質の鯉を育て上げて来ました。
伝統的な「鯉こく」、「洗い」、「うま煮」などでご賞味ください。

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