The Japan Timesさんのインスタグラム写真 - (The Japan TimesInstagram)「Until the 1980s, salmon in Japan was not considered safe to eat. Since the fish spends half its lifetime in fresh water in the wild, it can be susceptible to parasitic worms. It was only through the marketing efforts of a Norwegian salmon fishing organization that Japanese people started to eat farmed salmon grown in controlled conditions free from those pesky worms. Another thing that has changed since raw farmed salmon became prevalent in Japan is that people have become less aware of the season for wild salmon, which starts in September and continues throughout the winter months. This can still be observed in regional dishes, however, such as Hokkaido’s playfully named "chan-chan yaki" — or griddle-cooked salmon. There are various theories behind the name; one is that it comes from the clicking sounds (chan chan in Japanese) from the pan when it's cooked, while another theory holds that the dish was made by "chan," a slang word for father. This dish also reflects a combination of Ainu food traditions from Hokkaido. Read more and get the recipe with the link in our bio. 📸 Makiko Itoh #japan #japanesecooking #cooking #recipe #recipes #salmon #japaneserecipe #hokkaido #japantimes # #日本 #料理 #日本料理 #レシピ #サーモン #北海道 #ジャパンタイムズ」9月13日 18時42分