Nurtured by the spring waters of Mt. Fuji
Go see premium rainbow trout
Fujinomiya Travel boasts the highest shipping volume in Japan

Number one in rainbow trout farming in Japan! Although not well known, Fujinomiya City is a famous producer of rainbow trout, ranking number one in the nation in terms of the volume of farmed rainbow trout shipped. It has been attracting attention in recent years, with premium brands such as "Beni Fuji, Large Trout Raised in the Spring Waters of Mt. Fuji" and "Fujiyama Rainbow Sakurazaki Trout" being born. This time, we start by asking why trout farming started in Fujinomiya, and then tour the trout farm to see where the trout are raised. We enjoy rainbow trout dishes for lunch, and try our hand at rainbow trout fishing! It was a trip filled with rainbow trout.

Rainbow trout farming in Fujinomiya began at the beginning of the Showa era
The deciding factor was the spring water from Mount Fuji

First of all, why did Fujinomiya become the number one rainbow trout town in Japan? We first spoke to Iwasaki Nobuo of the Fuji Trout Farming Fisheries Cooperative. "The biggest reason is the water. Rainbow trout can only live in clean, cold water. Fujinomiya has an abundance of groundwater, including spring water from Mt. Fuji, and the water temperature around here is low, at around 10° to 13° throughout the year, making it the perfect environment for rainbow trout." The history of trout farming in Fujinomiya began with the establishment of a Shizuoka Prefectural Trout Farm in 8. The site chosen for the farm was Inokashira, located in the northern part of Fujinomiya, which is blessed with abundant spring water. It was completed in 11, and since then, private trout farms have been established, and there are currently about 10 trout farms in the city.
By the way, rainbow trout are native to rivers on the Pacific coast of the United States and were first imported to Japan during the Meiji period. In 15, the government encouraged rainbow trout farming, and a prefectural trout farm was established in Shizuoka Prefecture.

The Fuji Trout Fisheries Cooperative Association not only spawns rainbow trout, produces seedlings and sells them to its members, but also produces and ships the premium brand "Akafuji, Oomasu raised in the spring waters of Mt. Fuji." "Akafuji" is a brand of rainbow trout that is raised to a large size of over 2kg over a longer growth period of 3-2 years in the abundant spring waters of Mt. Fuji. The trout is shipped to markets in Toyosu, Kansai, Shizuoka and Hamamatsu, and is also wholesaled to inns, hotels and restaurants within the prefecture. Unfortunately, we weren't able to eat it this time, but it seems to have a fine texture and a refined taste with just the right amount of fat.

It doesn't smell and the sashimi is delicious.
Fujiyama Rainbow Sakurazaki Trout: 3-4kg extra large rainbow trout

We visited Shiraito Falls Fish Farm because we could see the trout farm. In the spacious grounds, there are 20 ponds, each about 24 meters wide. Behind them, there are trees, creating a refreshing sight. The staff member who guided us that day, Kudo-san, was the guide. First, we were told not to get close to the ponds because rainbow trout are very delicate. The pond at the very front is home to large rainbow trout for egg collection, and the next pond is home to 3-4 kg ones that are about to be shipped. The rearing period gets shorter as you go further, and the pond at the very back contains farmed fish of about 100g. At this trout farm, they slowly grow them to a large size over two and a half to three years, and ship 2 tons per year. Some of them are sold to the fishing association under the name "Benifuji", and the rest are sold to hotels, inns, famous restaurants, and three-star restaurants in Hakone and Atami under their own brand "Fujiyama Rainbow Sakurazaki Trout".
The rainbow trout in each pond seem to be swimming comfortably, and the beauty of the clear water of the river flowing down into the pond makes you want to reach out and put your hand in, but you have to resist. Getting your filthy human hands in is out of the question. The water temperature is 13-14° in summer, and 8-9° in winter. Apparently, the temperature is left natural and is not regulated. Going further in, you come to a forest where a river flows, which is the source of the pond's water. The green of the trees and the blue of the clear stream are so beautiful that you can't help but take a deep breath. You feel as if you have been given the power of nature. Water is drawn from the Hanno River, which flows at the foot of Mt. Fuji and is rich in minerals and oxygen, and the water is pumped down to the pond below by taking advantage of the flow of the river and the difference in elevation, without using a pump.

Representative Tokuhiro Akiyama, a former acupuncturist, took over the Shiraitotaki Fish Farm, which had been in business since his parents' generation, at the age of 40. "I was really surprised. When I started, the business was in a very tough situation, and I had a huge debt. I went to many places for advice, but no one would listen to me." This frustration became his driving force, and he decided that the traditional fish farming methods would not work. He decided to produce large fish, which no one had done before. Aiming to grow rainbow trout that could be safely eaten raw and eaten as sashimi, he began farming large rainbow trout earlier than anyone else in 2003.
Thus, the Fujiyama Rainbow Sakurazaki Trout was born, which successfully dispelled the prejudice that "rainbow trout should be eaten grilled with salt, cannot be eaten as sashimi, and has a muddy taste." Now, its deliciousness when eaten raw is highly regarded everywhere, and other trout farms are starting to raise large rainbow trout as well. Akiyama is the pioneer of large rainbow trout in Fujinomiya.

Wanting to spread the deliciousness of rainbow trout, he opened "Trout Cafe" next to the trout farm in 2016. His wife, Rie Akiyama, is in charge of the cafe, and together they continue to work as evangelists for the deliciousness of rainbow trout, making and selling processed products and setting up stalls at markets.

The best part is the back, belly and belly meat
Enjoy comparing different types of sashimi with the "Sashimi Set Meal"!

After the tour, it was time for the long-awaited lunch. I was looking forward to experiencing what Akiyama said: "The biggest feature of our rainbow trout is that it doesn't smell. It swims freely in a pond where river water flows, so its flesh is elastic. If you drain the blood thoroughly and let it sit for a while, it will have a creamy texture." Of course, I ordered the "Sashimi Set Meal." It was a beautiful pink color, and you might not know it was salmon. When I tried it, it really had no smell at all! Compared to salmon from overseas, it was light in fat and very easy to eat, and I could understand why Akiyama said it had a creamy texture! It was also attractive to be able to compare different parts of the fish, and the fat increased with the back, belly, and belly. Personally, I like the belly, but the deliciousness of the belly is hard to give up. Other dishes included were grilled rainbow trout with salt koji, miso soup with local vegetables, and homemade pickled vegetables, and the rice was "Kariyado rice" from the local Shiraito. If you make a reservation in advance, you can enjoy hors d'oeuvres, smoked pate and marinade on bread. Other lunch menu items include the "Tsukemono Donburi Set Meal," and side dishes include "Nanbanzuke," "Fried," and "Karaage," and if you're lucky, you might even come across the rare "Ikura Soy Sauce Pickled."

Now that our stomachs were full, we decided to choose some souvenirs. Sashimi, marinated fish, namero, smoked fish, kobu-jime fish, and more were lined up in the freezer next to the store. I bought the sashimi, which I've become a big fan of, and the "namero" recommended by Akiyama. The namero, made with rainbow trout belly, spring onion, and ginger, was excellent, and I'd like to try it next time with the gochujang paste that he suggested I try. The Akiyamas eat rainbow trout almost every day, so they seem to have many creative ways of eating it, and I'm sure they'll come up with new dishes soon.

Just 1-2 minutes after casting the rod
Could this be a catch? You can also enjoy salt-grilled fish on Sundays and holidays.

The last part of the trip was rainbow trout fishing. We headed straight to a fishing spot managed by the Fuji Trout Farm Fisheries Cooperative Association, where we could come empty-handed. It was located on the grounds of a prefectural trout farm that led the trout farming industry in Fujinomiya, and although I had imagined a fishing pond, it was in the middle of a large river, so I could enjoy a little bit of mountain stream fishing.

With the guidance of Mr. Iwasaki from the Fisheries Cooperative, I tried fishing for rainbow trout for the first time. First, I rented a fishing rod and attached a ball of dough bait so that the hook was not visible. The water was so clear that I could see the rainbow trout, and cast the hook in the area.... Just after 1-2 minutes, I got a bite! I carefully pulled up the line and a rainbow trout popped out, flailing its body all over. It was about 20cm in size. I thought it was probably beginner's luck, but I was very satisfied as I was able to catch the second and third ones in no time!　
You can take home the fish you catch, and the staff will remove the innards for you free of charge. It is apparently popular because you can easily grill it with salt, make it into a meunière, or deep-fry it at home. On Sundays and holidays, a grill is set up, and you can grill the rainbow trout you caught on the spot and eat it. The secret to grilling it well is to do it carefully over a low heat. It is also important to turn it over frequently. Once it's done, first remove the dorsal fin and take a big bite of the back. This also has no peculiar taste or odor. In fact, it has an elegant taste and the meat is fluffy.

But then I have a question. The rainbow trout I ate earlier was pink, but why is the salt-grilled one white? I'll have to ask Iwasaki for an explanation. "Salmon that go out to sea eat krill and other fish that contain the red pigment astaxanthin, which is why their flesh is pink. When farming large rainbow trout, when they reach a certain size, they add red pigment to their feed to make their flesh pink." This rainbow trout had not yet eaten feed containing astaxanthin. This neatly solved my question. "Salmon is distinguished from salmon, and trout from trout, but there seems to be a recent trend to call anything that can be eaten raw salmon, regardless of whether it is salmon or trout." He also told me this story.

At the fishing spot, 1cm-sized rainbow trout that have been raised for one to one and a half years are released, and it seems that many families visit. There seems to be an increasing number of tourists from Southeast Asia, including China, Korea, and recently Thailand. It is OK to rent just one fishing rod per family, so most people catch enough rainbow trout to go home with. It is also popular with guests staying at the nearby campsite. The prefectural trout farm also has a rainbow trout exhibition room that you can visit, so it's a good idea to stop by after fishing.

Writer: Shihoko Umino
Photo: Yoko Fujimoto