Ruibe (Hokkaido Frozen Salmon Sashimi)
Quick answer
- Total time
- 15 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 3
About this dish
Salmon frozen solid and sliced thin without thawing gives a first bite that is hard and icy, then softens on the tongue and releases its oil.
Read more
The Hokkaido method is tied to Ainu foodways that kept salmon in snow through severe winters. Its name is usually traced to the Ainu words ru, meaning to melt, and ipe, meaning food. Horseradish and soy sauce are served alongside.
Ingredients
Instructions
- 1
Check the salmon label for raw-consumption use and completed parasite-destruction freezing.
Keep the 300g block frozen until cutting, and do not refreeze a product that has already thawed for use as ruibe.
- 2
Wash hands, then clean and sanitize the cutting board, knife, tongs, and plates with boiling water or food-safe sanitizer.
Let them dry fully, use a board reserved for fish, and prevent contact with other foods.
- 3
Unwrap the frozen salmon and wipe away only surface ice crystals with clean paper towel.
If skin remains, keep the fish solidly frozen, lay the knife nearly flat, and slide it between the flesh and skin.
- 4
Without sawing back and forth, draw the knife in one long direction to slice the salmon 3 to 4mm thick.
Arrange each slice immediately on a chilled plate without overlapping.
- 5
Scrub 20g mountain horseradish and grate it finely just before eating.
Divide the salmon, grated horseradish, and 30ml soy sauce among 4 plates and eat immediately before the fish thaws.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「北海道の味」（南部 あき子氏） · Checked: 2026-08-11