Vídeo: Do salmão ao saqué: Saboreando a gastronomia sustentável na província de Niigata, no Japão

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one of the best times to visit nigata prefecture is at the very start of salmon season it brings a wave of excitement to Riverside communities nigata is known across Japan for its exceptional local products like salmon rice and socket and I’ll be diving head first into its sustainable food and drink culture my Journey Begins on the banks of the Okawa River in morakami in October the river becomes a Haven for spawning salmon and fishermen still use a primitive technique to catch them every season these wooden platforms are rebuilt and dismantled to preserve the natural environment salmon is intricate tied to murakami’s Identity so much so that it’s often referred to as salmon City murakami salmon culture almost died out several times throughout history but residents like Shinji kikawa and his family fought to keep it alive longtime saki Brewers the kikawa family have lived in morakami for 15 Generations but they only entered the salmon industry after World War II when mami’s food habits were becoming more westernized they practiced the traditional way of preserving salmon using only sea salt and the Blustery winds off the Sea of Japan the fish are hung up to mature for 1 month to one year and are always handled with the utmost respect nothing goes to waste wow it’s very concentrated in flavor to try more of Mor kami’s famous salmon dishes I visited Mr kawa’s restaurant Uya the grilled skin is like a spectacle the Salmon’s fins become crispy chips and the internal organs are showcased with pride my final dish was salmon soaked in what’s perhaps nig’s best known specialty sake nig’s geography is practically made for sake Brewing the Crystal Clear Mountain Waters irrigate some of the country’s finest rice patties I’m heading to nagaa City’s largest Brewery aahu Z to learn why this sake is Coveted around the world to my surprise the master Brewer suggested a walk in the park first this entire Garden overlooking the brewery was planted by saho as a solid foundation for its saki production on a tour of the brewery I got to see the laborious process behind each bottle the use of machines is now standard but human knowledge remains crucial Mr Moshi spent three decades training to become a toi he can tell if is Sak will be good just by touching the cooked rice or tasting the Koji a mold used in the fermentation process it is a little bit sweet you can taste the the sweetness and a little bit fruity using different rice polishing methods yeasts and Aromas a sah shuzo can make a variety of different sake after getting my fill of salmon and sake I’m relaxing at one of nig’s 144 hot Sprints or onen with an extraordinary backdrop this is the perfect place to sit and reflect on my experience here in nigata there’s a huge respect for nature here and all of the many gifts it gives us nature is nig’s lifeblood and its residents help keep that blood pumping