White flesh
Chum salmon Tokishirazu (Tokishirazu)
【Nigiri sushi: Shiromi】
What is Tokishirazu?
The Japanese term Tokishirazu refers to chum salmon caught from spring to early summer, primarily in Hokkaido and other northern regions of Japan. Although they are the same species as the autumn-run chum salmon, they are not in their spawning phase, so they contain no roe or milt and tend to have a higher fat content. As a result, Tokishirazu is especially valued for its rich flavor and buttery texture, making it highly suitable for sashimi and sushi.
In Japan, it is regarded as a premium seasonal delicacy available only in spring to early summer. The name Tokishirazu, meaning “unaware of the season,” comes from the fact that these fish are harvested outside their usual autumn spawning season, instead being caught at an unexpected time of year.
It is currently only served at select high-end sushi restaurants and is still considered a rare sushi topping.
【Related contents】
Keiji
List of White flesh fish (Shiromi)
（Updated April 27, 2026）
Main production area
Hokkaido
Famous production area
Tokishirazu is a Japanese word that means (黄肌). Learn more about Kihada maguro nigiri. What does Kihada maguro nigiri taste like?
Season
Spring－Early summer