Kōyō-zuke (紅葉漬)

Kōyō-zuke (紅葉漬), also written koyo-zuke or koyozuke, is a ready-to-eat fermented salmon specialty from northern Fukushima Prefecture. Producers make it by curing and maturing salmon with rice koji and salt. The result is salty and savory, with the mild sweetness and aroma of koji. People usually eat it in small portions over hot rice or with sake. The dish is closely associated with Yanagawa in Date City and the wider Abukuma River basin. However, it differs from an Iwate dish written with the same characters, which combines salmon and roe in a soy-based marinade. This guide covers its background, flavor, serving ideas, storage, and where to buy it. TOCWhat Is Kōyō-zuke? Think of kōyō-zuke as a cured salmon relish rather than a main dish. Because it is strongly seasoned, it is normally served in small portions as a topping or side dish. Quick Facts Japanese name紅葉漬 (kōyō-zuke) Also writtenKoyo-zuke, koyozuke; sometimes searched as momiji-zuke RegionAbukuma River basin, especially Yanagawa in Date City, northern Fukushima TypeReady-to-eat salmon cured and matured with rice koji and salt Core ingredientsSalmon, rice koji, salt HistorySaid by local tradition to date from the Bunsei er...