Trout with Sweet Soy Sauce Glaze
A dish brimming with Yamagata's bounty—seasonal flavors harmonize in "Trout with Sweet Soy Sauce Glaze"

About Trout with Sweet Soy Sauce Glaze

"Trout with Sweet Soy Sauce Glaze (鱒のあんかけ, Masu no Ankake)" is a traditional dish from Yamagata Prefecture, cherished in the Shonai region as a herald of spring. It features the Sakura Masu (cherry salmon), known for its mesmerizing pale pink flesh, which ascends rivers during cherry blossom season.

This dish traces its roots to the Edo period, influenced by the ankake (thickened sauce) culinary practices brought from western Japan via the Kitamaebune trading ships. Over time, it evolved in the Shonai region and became a festive springtime treat, especially during local celebrations like the "Sakata Festival" in May and the "Tsuruoka Tenjin Festival." It pairs beautifully with other seasonal dishes like grilled masu and simmered bamboo shoots during these festivities.

To prepare, steamed Sakura Masu is artfully served with boiled garlic chives, coated in a sweet, savory glaze made from soy sauce and sugar, and garnished with freshly grated ginger. Depending on the family recipe, additions like boiled eggs or somen noodles may also accompany the dish, adding extra texture and flavor.

This delicacy is best enjoyed with locally brewed sake. Yamagata’s renowned sake complements the delicate yet refined flavor of the trout and the mellow richness of the sauce, enhancing the entire dining experience. The fruity aroma and refreshing acidity of Yamagata sake harmonize perfectly with the dish, encapsulating the essence of a springtime meal in Yamagata.

Savor the harmony of Yamagata’s nature and tradition with "Trout with Sweet Soy Sauce Glaze" paired with its exquisite local sake.

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