Himemasu is a type of freshwater salmonid known for its beautiful pink-colored flesh, rich fat, delicate sweetness, and pleasant texture. Today, it is one of the specialties associated with Lake Towada, which lies on the border between Aomori and Akita prefectures.
In Japan, wild populations of Himemasu were originally found naturally in Lake Akan and Lake Chimikeppu in Hokkaido. The fish was later introduced to Lake Towada as part of efforts to develop the area and establish a local fishing industry.
Beginning in 1902 (Meiji 35), Sadayuki Wainai, one of the pioneers of Lake Towada’s development, worked to introduce Himemasu to the lake. In 1903, successful aquaculture was achieved for the first time, establishing the foundation for the Himemasu industry at Lake Towada.
Since then, Himemasu has become an important local specialty. Today, it is served in a variety of dishes at local inns, restaurants, and other dining establishments around Lake Towada.
Although Himemasu is a freshwater fish, it is known for its clean, refined flavor with little of the distinctive odor sometimes associated with freshwater fish. Its moderately fatty flesh has a pleasant sweetness and a unique texture, making it suitable for a surprisingly wide range of preparations.
The natural richness of the fish also allows it to be enjoyed without heavy seasoning. This makes it possible to appreciate the subtle differences created by grilling, raw preparation, sushi, and other cooking methods.
Some of the most representative ways to enjoy Lake Towada Himemasu include salt-grilled Himemasu, sashimi, and pressed sushi. Salt grilling brings out the fish’s natural aroma and rich flavor, while sashimi allows diners to appreciate its delicate sweetness and distinctive texture more directly.
Pressed sushi offers another interesting way to enjoy the fish, combining the flavor of Himemasu with seasoned sushi rice. Because restaurants and inns may prepare the fish in different ways, trying several dishes is an enjoyable way to discover the versatility of this local specialty.
One of the best ways to experience this specialty is to explore the restaurants and inns around Lake Towada and compare their different Himemasu dishes. Each establishment may offer its own preparation, allowing visitors to discover new flavors while enjoying the beautiful scenery of the lake.
The recommended season for enjoying Lake Towada Himemasu is October and November. Visiting during this period provides an excellent opportunity to taste the fish when it is in season while exploring the natural beauty and local food culture of the Lake Towada area.
For travelers interested in regional Japanese cuisine, Himemasu offers a particularly interesting experience: a freshwater fish introduced to Lake Towada more than a century ago that has since become an established part of the area’s local culinary identity.