Smoking food, a trend that boomed a while back, now seems to have earned its place as a mainstream culinary practice. People enjoy not only eating smoked foods but also smoking them at home as a hobby, with various kits available on the market. However, when you think of smoking, you probably imagine "hot smoking," right?

The method used by Nanpo Tomesaburo Shoten, a smokehouse in Yoichi, goes beyond just hot smoking. What exactly does that entail? Let's take a closer look.

Generally, smoking refers to hot smoking, where food is smoked at high temperatures of 60-80°C. In contrast, Nanpo Tomesaburo Shoten employs a method called cold smoking. By smoking food slowly at a low temperature of around 20°C, it's possible to remove moisture while preventing the fat from rendering, which in turn locks in the umami flavor.

Founded in 1948, Nanpo Tomesaburo Shoten's legacy began when the first-generation owner, Mr. Tomesaburo Nanpo, learned the art of cold smoking from the indigenous people of Sakhalin. Now in its third generation, the family continues to uphold this tradition.

(Photo courtesy of Nanpo Tomesaburo Shoten)

You might be thinking, "If it's that delicious, why doesn't everyone use cold smoking?" The truth is, it's not that simple, which is what makes cold smoking such a valuable technique. Temperature control is crucial, and in a temperate country like Japan, it's generally only suitable during the winter, except in snowy regions like Hokkaido.

Moreover, the smoking process can take anywhere from a week to as long as three months, requiring considerable equipment. At Nanpo Tomesaburo Shoten, after smoking, the products are hung from the workshop ceiling to dry. This allows them to age, further concentrating their delicious flavors.

When we asked the third-generation owner, Mr. Noriyuki Nanpo, for his cold-smoked recommendations, he suggested fish typical of Hokkaido, such as Atka mackerel, herring, and salmon. The deep umami and rich flavor, unique to cold smoking, are sure to get you hooked after just one bite.

Incidentally, they also do hot smoking, and he told us that their most popular item is smoked sweet shrimp. The shrimp are caught between April and late November and smoked on the same day. Fresh and visually appealing, the smoked sweet shrimp would be a delightful snack with drinks or a treat for children.

In addition, they offer many other smoked items you won't easily find elsewhere, such as smoked nuts and vegetables! The smoky aroma wafting from the workshop behind the store is so enticing that you'll inevitably find yourself buying a wide variety of products.

And once you've had a taste, you might find yourself wanting to visit Yoichi just to buy their smoked products again. The unique, smoky aroma is sure to become an unforgettable addiction.

Nanpo Tomesaburo Shoten
Location: 88 Minato-cho, Yoichi-gun, Yoichi, Hokkaido
Phone: 0135-22-2744
Official Website: https://nptomedon.com/