Local specialties
Chanchan Yaki
- 01Hokkaido
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- 01Hokkaido
Dish log
A Hokkaido fishermen's dish in which salmon and seasonal vegetables are steam-grilled and seasoned with miso.
Dish profile
About this dish
- Main ingredients
- salmon, cabbage, onion, carrot, green bell pepper, bean sprouts, miso
- History and origin
- It is said to have originated in fishing towns of the Ishikari region; in Ishikari City, it is told that it began around the early Showa era when fishermen grilled salmon they had caught aboard their boats on an iron plate made from a steel drum. There are various theories about the name, such as "it can be made chatchat-to (quickly)," "o-tochan (dad) makes it," and "the iron plate and spatula go chan-chan." In 2007 it was selected as one of the 100 Best Local Dishes of Farming, Mountain, and Fishing Villages.
- When it is eaten
- It has mainly been made at home from autumn to winter, when salmon are caught, but it is now enjoyed throughout the year. It is also often served at local festivals and events.
- How it is eaten
- Butter is placed on the salmon and vegetables, which are steam-grilled and seasoned with miso, sugar, mirin, and sake. Traditionally it is cooked on an iron plate, but today a hot plate, frying pan, or foil baking is common, and younger generations often finish it with mayonnaise.
Sources
- 鮭のチャンチャン焼き 北海道 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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