Shizuoka's food cultureKnow

Rainbow trout is a popular ingredient that is eaten in a variety of ways, from sashimi and marinades to grilled, fried, and simmered dishes.

This fish is actually native to North America, and was brought to Japan in egg form from California in the year 10. In 15, the government began encouraging the farming of freshwater fish in mountain areas and their propagation in rivers, and rainbow trout farming gradually expanded.

Then, in 8, the Fuji Trout Farm was established in Fujinomiya City as the third prefecture-run rainbow trout farm in the country.

Currently, Shizuoka Prefecture boasts the highest rainbow trout production in Japan, and the local city of Fujinomiya has designated it as its "city fish."

This time, we visited the Fuji Trout Farm and spoke to the members of the Fuji Trout Farm Fisheries Cooperative, who are in charge of production, about the history of rainbow trout farming and their current efforts.

Fuji Trout Farm is located in the Asagiri Plateau at an altitude of 700m. Upon entering the site, you will be greeted by a fantastical view of numerous ponds filled with crystal clear water lined up amongst the trees.

"This is the source of the Shiba River, and an average of 1 tons of clean, mineral-rich underground water* from Mt. Fuji springs out every day. The water temperature is 5°C all year round, creating an ideal environment for rainbow trout, which prefer low water temperatures. In addition to producing seedlings and running fishing ponds, we also raise large brand rainbow trout," says Morigaki Daisuke, business manager of the Fuji Trout Fisheries Cooperative.

*Underground water: Water that seeps into the ground and flows through areas where river water easily seeps into the ground.

This time we spoke with Morigaki Daisuke (left) and Yagi Toshiya (right) of the Fuji Trout Farming Fisheries Cooperative.

The Fuji Trout Farm is open to the public (admission fee: 300 yen for adults, 100 yen for junior high school students and younger). There is a fishing spot directly managed by the facility, where you can rent a rod and bait for 1,800 yen per rod, so you can enjoy fishing empty-handed (as of October 6).

Depending on the season and day of the week, you can grill and eat the fish you catch on the spot.

This time, I tried it simply grilled with salt. It had a rich flavor and was very delicious.

We encourage all readers to see, catch, and eat Fujinomiya rainbow trout and experience its charm for themselves.

Rainbow trout eaten on the spot are delicious, but the Fuji Trout Farm also produces a brand of rainbow trout called "Oomasu Akafuji, bred in the spring waters of Mt. Fuji," which is owned by the Fuji Trout Farm Fisheries Cooperative.

Looking into the farm pond, whose water is so clear you can see all the way to the bottom, you can see large rainbow trout swimming around.

"This is the fish that will be shipped as Beni Fuji. After a longer-than-usual cultivation period of 2 to 3 years, it has been carefully raised until it reaches an extra-large size of over 2kg. Beni Fuji is an immature female rainbow trout produced using farming techniques, and only those that meet strict standards such as fin shape and flesh color are sold as Beni Fuji. It is characterized by its fine texture, as it does not use energy for spawning, its refined fat, and its flavor that is concentrated." (Morigaki)

Beni Fuji has also been certified as a Shizuoka Prefecture brand called "Tocho," and is a very popular ingredient both within and outside the prefecture.

Rainbow trout eggs for Beni Fuji are produced using special techniques several times a year, and are raised to about 100g fry at the Fuji Trout Farm before being supplied to other trout farms in the city. It is strictly prohibited to export the seedlings* outside the city. In addition to being farmed at a constant water temperature, multiple producers cooperate to plan production, which allows for a stable supply throughout the year while meeting market needs.

"In 28, our shipping volume was 44 tons, but seven years later, in 7, it had risen to 5 tons. We hope to increase our shipping volume even further in the future," says Morigaki.

Beni Fuji is mainly used for eating raw in hotels and restaurants, and about half of it is consumed within the prefecture.

* Seeds and seedlings: Here, this refers to young fish and eggs for aquaculture.

I heard that there was a restaurant in Fujinomiya where I could enjoy the charms of rainbow trout, so I immediately went to check it out. Surrounded by trees, this restaurant is called "Restaurant Mitsu." The owner and chef, Mitsuhiro Ishikawa, who has also worked as a chef at an ambassador's residence, serves French cuisine using local ingredients.

"When I was training as a chef, I had the opportunity to visit regional restaurants in France, and they all placed great importance on using local ingredients. I wanted to open a restaurant like that in my hometown of Fujinomiya, so I founded this restaurant 28 years ago. Since opening, I have been working with local producers to serve menus that incorporate locally sourced ingredients as much as possible. This not only gives the dishes a sense of the season, but also has the benefit of keeping prices down," says Chef Ishikawa.

This time, we asked them to create four special dishes using Beni Fuji.

The first dish is "Rainbow Trout Tartare with Wasabi Sauce." Fresh Beni Fuji is finely chopped, mixed with onions and capers, and served with a sauce made from Fujinomiya wasabi and olive oil. The rich flavor of Beni Fuji and the spiciness of wasabi go well together. You can enjoy the refreshing taste until the very end.

The second dish is "Rainbow Trout and Seasonal Vegetable Soup." Slices of rainbow trout are simmered in bouillon with daikon radish, carrots, jade eggplant, green beans, and a type of mushroom called Hanaiguchi harvested in the mountains of Fujinomiya City. Each ingredient is cooked to perfection, allowing you to enjoy their different textures. The soup, which is packed with the flavor and aroma of the Beni Fuji and various vegetables, is exquisite.

The third dish was "Fried Rainbow Trout with Herbs." It consisted of fried Benifuji trout coated in a thin batter and quickly fried, served with a puree-like sauce made from herbs such as watercress and parsley.

The fourth dish is Pan-fried Rainbow Trout. The skin of the Beni Fuji trout is thoroughly grilled to create a semi-raw state known as "mi cuit." This is possible only because the fish is so fresh. It is surrounded by locally grown mushrooms and topped with a herb sauce. The crispy skin, soft cooked flesh, and moist raw red meat create a complex texture that will have you hooked.

The four dishes, each using a different cooking method to bring out the best in Beni Fuji, demonstrated the great potential of this ingredient.

There are many ways to enjoy Fujinomiya City's rainbow trout, from fishing experiences to high-end restaurants.

Please enjoy it in any way you like.