Trout sauce

About Trout sauce

Yamagata Prefecture's local dish “trout ankake” is popular in the Shonai region as a dish that heralds the arrival of spring. In particular, since they use cherry trout that runs up the river during the cherry blossom season, it is characterized by its beautiful sakura-colored flesh.

This dish was influenced by ankake culture introduced from western Japan through Kitamaebune during the Edo period, and developed in the Shonai region. In particular, during festivals such as the “Sakata Festival” and “Tsuruoka Tenjin Festival” held in May, along with grilled trout and simmered food from Moso, it has become established as a spring feast made at home.

As a cooking method, it is common to steam cherry trout, serve it in a bowl with boiled chives, sprinkle with sweet red bean paste seasoned with sugar or soy sauce, and add grated ginger. Depending on the household, boiled eggs or somen noodles may be added.

We also recommend pairing “trout ankake” with local sake from Yamagata. Local sake unique to Yamagata enhances the light yet elegant flavor of trout and the mellowness of red bean paste, further enriching the overall flavor of the dish. Local sake, which has a fruity aroma and refreshing acidity, goes great with dishes that make you feel the spring atmosphere of Yamagata.

Please enjoy the pairing of “trout ankake,” which is filled with Yamagata's nature and tradition, and local sake.

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