Salmon Day (Sake no Hi)

What Is Salmon Day on November 11?

Salmon Day comes from a clever bit of kanji wordplay: the right-hand component of the character for "salmon" (鮭) — 圭 — can be broken down into two stacked "十" (ten) and two "一" (one) shapes, which reads as "11, 11" — or November 11. Salmon is rich in nutrients like astaxanthin and plays a central role in Japanese food culture. The day is an occasion to revisit salmon's nutritional value and cooking methods, and to enjoy seasonal salmon dishes.

The Nutrition and Health Benefits of Salmon

Salmon is often called a "perfect food" thanks to its excellent nutritional balance. It's rich in omega-3 fatty acids (DHA and EPA), which support brain function and help prevent arteriosclerosis. The reddish-pink color of salmon comes from astaxanthin, a powerful antioxidant that's drawn attention for its potential to help prevent aging and lifestyle-related diseases. Salmon is also rich in vitamin D and vitamin B12, supporting bone health and helping prevent anemia.

The Difference Between "Sake" and "Salmon"

In Japan, "sake" generally refers to wild fish that migrate along the Japanese coast, such as chum salmon, while "salmon" (using the English loanword) often refers to farmed Atlantic salmon or trout salmon. "Salmon," which can be eaten raw, is a sushi-counter staple at supermarkets, while wild Japanese "sake" is typically grilled with salt or marinated in sake lees. Autumn chum salmon is at its peak from September to November — right around Salmon Day.

Recommended Salmon Dishes

• Grilled salted salmon: A classic dish where simply salting and grilling brings out the fish's natural flavor
• Salmon chanchan-yaki: A hearty Hokkaido specialty of salmon and vegetables fried and steamed with miso
• Ishikari nabe: A miso-based hot pot from Hokkaido featuring salmon, tofu, and vegetables
• Flaked salmon: A versatile ingredient for rice balls and mixed rice dishes
• Salmon meunière: A Western-style preparation with butter and lemon

Salmon's Production Regions and Culture

In Japan, the main salmon-producing regions include Hokkaido, Aomori, and Iwate. Every autumn, the Chitose River in Hokkaido becomes a popular destination for visitors who come to watch salmon swim upstream. For the Ainu people, salmon (kamuy chep, meaning "fish of the gods") holds deep spiritual and cultural significance as a sacred food.