Cherry salmon nigiri

Cherry salmon (Sakuramasu)

【Nigiri sushi: Shiromi】
What is Sakuramasu?
Sakuramasu is an endemic species to Japan, so the English name is a direct transliteration of the Japanese pronunciation. They are caught in the rivers near the estuaries, when swimming upstream. Normally they spend a year and a half in the rivers then descend to the sea in the spring. After migrating in the ocean for a year, they return to their home river to swim upstream the next spring. In contrast, the type that stay in the river without descending into the sea are called Yamame. The taste is supreme when eaten raw, but there is a risk of parasites so they are frozen immediately after freezing and then used as a sushi topping after a certain amount of time has passed. It has a strong umami flavor and a perfect sweetness. The peak season is spring. Also known as Hon-masu.

When it comes to sushi made with cherry salmon, the local specialty of Toyama Prefecture, “masu-zushi,” is particularly well known. This is a type of pressed sushi believed to have originated in the Edo period. In recent years, there has been a movement in Toyama to promote nigiri sushi made with fresh local fish as a tourist attraction, and cherry salmon is sometimes offered as a seasonal topping. It is also occasionally served at some high-end sushi restaurants in Tokyo and Kanazawa, though it is considered a highly seasonal ingredient rather than a standard staple.

In sushi restaurants and fish markets, the term “hon-masu” primarily refers to cherry salmon; it is a designation used to distinguish it from other salmon species, such as pink salmon (humpback salmon) and rainbow trout, based on commercial value.

Also called Brook masu salmon or Japanese salmon or masu salmon.

【Cherry salmon Trivia】
Yamame are landlocked cherry salmon that spend their entire lives in rivers, inhabiting cold-water areas like upper reaches. They are the dream catch of stream anglers and called the “Queen of the Streams.” Their defining feature is the long, vertical “leaf-shaped or oblong” markings (par marks) on their sides. If farmed Yamame are not fed feed containing astaxanthin, their eggs will not turn red. Instead, they remain yellow and are sometimes called golden ikura.

【Related contents】
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What is Sakhalin taimen (Itou) sushi?

List of White flesh fish (Shiromi)

(Revised April 27, 2026)