Japan's Food Culture: Smoked Foods Day

Today, and September 9th annually, is Japanese Food Culture Smoked Foods Day 日本の食文化・燻製（スモーク）の日 in Japan. A commemoration that brings attention to a craft with deep roots in Japan's culinary history. The commemoration was established by a company, Hirao Co. Ltd., a long-standing smoked food producer founded in 1957 in Osaka. 

The choice of date comes from a sound association of September 9th, 9/9, "moku moku" echoing the billowing smoke that gives these foods their distinctive aroma and taste. They created the day to help ensure that smoked dishes remain a lasting part of Japan's food culture rather than a passing trend. It also aims to encourage greater enjoyment of seafood through smoked products, which offer both preservation and rich flavor. 

Hirao’s signature item, cold‑smoked soft salmon, has been loved for more than half a century. In my own country of Ireland, cold‑smoked salmon is also very popular. Yet even though both traditions use cold smoking, the techniques differ in subtle but important ways, resulting in distinct textures and flavors. Irish smoked salmon tends to be firmer and drier, while Japan’s soft‑smoked style preserves a moist, almost sashimi‑like tenderness. Both are delicious; just shaped by different culinary cultures.