“Ibushi-Gin” smoked salmon with sesame, shio koji and negi sauce


50 gr grated fresh ginger

2 fresh cloves garlic, grated

4 bundles of spring onions, chopped (both the white and light green parts)

2,000 gr brown sugar

200 ml roast sesame seed

100 ml grapeseed oil

100 ml sake

50 ml shio-koji liquid

40 gr roast sesame seed (iri goma)

42 gr freshly-squeezed lemon juice

500 gr wild salmon, with the skin removed

30 ml shio-koji liquid

Smoked or cured salmon roe

Spring onion, myoga and small radish in julienne strips


To make the sauce, mix the garlic, ginger, spring onion and sugar in a heat-resistant bowl. Heat the sesame oil in a small pan over a medium-high heat for 1 minute. Add the grapeseed oil and heat for 1 more minute. Add the ginger and garlic mixture and cook lightly until the mixture is translucent. Add the shio-koji, sesame seeds and lemon juice and remove from the heat. Beat well.

Cut the salmon into 60 gr pieces and mix with shio-koji. Marinate for 4 hours.

Drain the salmon and pat dry with absorbent paper.

Cover the base of a Donabe smoking unit with aluminium foil. Add shavings of cherry wood and heat over a medium-high flame. When smoke begins to emerge, insert the salmon and cover. Smoke for 4 minutes over the heat and another 4 minutes off the heat.

Cover the base of a bowl with the hot sauce. Top with the pieces of salmon and cover these with the salmon roe and the chopped spring onion, radish and myoga.