Sake Toba: Classic Japanese Salmon Jerky Snack
“Otsumami (おつまみ)” is the Japanese generic name for snacks and simple dishes eaten with alcoholic drinks, and what can be called Otsumami includes not only traditional Japanese foods such as Surume, Saki Ika, and Kamaboko but also modern Western snacks such as potato chips and beef jerky.
Japanese Otsumami comes in many varieties and some are quite unique. Those snack accompaniments for alcoholic beverages can be bought at every convenience store and supermarket where you could find treats that you can’t see in your country.
And what I introduce here “Sake Toba (鮭とば)” might be one of them.
Sake Toba (鮭とば)
Sake Toba is a kind of salmon jerky that has been around since a long time ago and favored as an Otsumami snack. The Japanese food is traditionally made of autumn salmon fillets that have been rinsed with seawater and dried by the sea breeze.
Like beef jerky, Sake Toba is quite hard and tough, and for that texture, the more you chew on it, the more umami comes out and the more it becomes tastier. In general, the Japanese salmon jerky is pretty salty but is packed with natural umami, for which reason Sake Toba has been a long-time favorite Otsumami snack.
How to Eat
Sake Toba is eaten either as it is or after toasting. The salmon jerky actually can also be used as an ingredient in dishes, and some Japanese home cooks like to use it in toast, Chahan, or marinade.
Ingredients and Nutrition Facts
Lastly, let’s see the ingredients and nutrition facts of the Sake Toba jerky I bought this time. According to the lists pictured above, with 123 kcal and 1.8 g salt equivalents per bag (40 grams), my Sake Toba is made mainly with salmon, reduced starch syrup, starch syrup, salt, vegetable oil, fruit liquor, and sugar.
(Reference Page: Wikipedia 鮭とば )