In Japan, aki-zake (autumn salmon) is one of the quintessential flavors of fall.
These are wild chum salmon (shirozake) that return to Japanese rivers from the Sea of Okhotsk to spawn.
Most fresh salmon caught in Japanese waters is of this variety, and it is prized for its clean, mild taste due to its lower fat content.
While aki-zake is typically in season from September to October, the harvest period may stretch from early autumn to January depending on the region.
Dishes such as grilled salmon, Ishikari nabe, and Chan-Chan yaki all showcase this seasonal delicacy.
When caught out of season, it is known as tokishirazu (“out-of-season salmon”), a prized, fatty fish.
In some regions, autumn salmon is also called aki-aji ("autumn flavor") and is considered a symbol of the changing season.
This comforting soup is perfect for enjoying autumn salmon.
The buttery miso flavor pairs beautifully with salmon, potatoes, and mushrooms.
Searing the salmon in butter before simmering provides a rich, savory depth of flavor and eliminates any fishiness.
You can also substitute regular salmon for aki-zake.
This soup can be made in a regular pot or a donabe (Japanese earthenware pot).
(Tip: Donabe helps retain heat, making it a great energy-saving choice.)
20 minutes
Rumi
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 fresh salmon fillets (cut into 3–4 piece)
- 3 medium potatoes (peeled)
- 1 onion (thinly sliced)
- 1 pack of shimeji mushrooms (trimmed and separated)
- 3/4 cup cup unsweetened soy milk
- 2 tbsp. miso
- 1 1/2 tbsp. butter
- all-purpose flour (as needed)
- coarsely ground black pepper (to taste)
- chopped parsley, for garnish (optional)
- A1 2/3 cup water
- A2 tbsp. sake
- A1 tsp. Japanese dashi granules
INSTRUCTIONS
Preparation
・ Peel and cut the potatoes into 4–6 chunks.
・ Trim and separate the shimeji mushrooms.
・ Cut the salmon into 3–4 pieces.
- 1
Lightly coat the salmon pieces with flour.
- 2
In a pot, melt the butter and sear the salmon on both sides until browned. Remove and set aside.
- 3
In the same pot, add the potatoes, onion, and mushrooms. Lightly sauté, then add ingredients A (water, sake, dashi). Bring to a boil, cover, and simmer on low heat for about 10 minutes.
If using a donabe (e.g., BestPot 20 cm), follow the same steps until it boils, then turn off the heat and let it cook with residual heat for 10 minutes.
- 4
Return the salmon to the pot. Dissolve in the miso, then add soy milk. Heat carefully until just before it boils, then remove from heat.
- 5
Serve in bowls. Top with black pepper and parsley, if desired.
RecipeID
102
Tips & Notes
・ Sear the salmon in butter before simmering for added depth and reduced fishiness.
・ Add soy milk at the end and heat gently—do not let it boil, as it may separate. This also applies when reheating leftovers.
・ Feel free to use your preferred miso and adjust the amount to taste.
・ You can substitute milk for soy milk if desired. Adding sake kasu (sake lees) transforms it into a quick kasu-jiru (Sake lees soup).
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I am a culinary expert based in Aichi Prefecture and a mother of two. I share easy and accessible Japanese home-cooking recipes, quick meals, and Nagoya-meshi using familiar ingredients and seasonings. Now that my children are grown, I work full-time, so my recipes focus on dishes that can be made as quickly and simply as possible. Drawing from my own experience, I aim to share the kind of everyday Japanese meals that my family never gets tired of—bringing comforting flavors to tables everywhere.