Simmered Pacific Saury with Ginger is a beloved Japanese dish traditionally enjoyed in the fall season. While it’s often referred to as “Kanroni” (sweet soy-based simmering), it’s sometimes confused with “Shoga-ni” (ginger-based simmering). In this article, we’ll explore what makes this dish unique, its cultural and nutritional value, and how you can cook both styles in your own kitchen.
What Is Simmered Pacific Saury with Ginger?
Simmered Pacific Saury with Ginger is a classic Japanese fish dish traditionally prepared in the autumn. There are two distinct dishes often referred to under the umbrella of simmered saury: Sanma no Kanroni and Sanma no Shoga-ni. While both use similar ingredients like soy sauce, mirin, sugar, and ginger, they are separate dishes in Japanese cuisine, each with its own flavor profile and cooking method.
Sanma, or Pacific saury, is a long, slender fish popular in Japan during the fall months, when it’s most flavorful and fatty. The cooking method—slow simmering—allows the flavors to deeply infuse the fish, softening the bones and balancing the natural oiliness of sanma with sweet and spicy notes. Often served with rice, pickles, and seasonal vegetables, this dish is a staple in Japanese households and is known for its warming, comforting qualities.
Cultural Significance of Sanma in Japan
Sanma holds a cherished place in Japanese autumn cuisine. The name “sanma” (literally “autumn knife fish”) underscores its seasonal importance—it’s typically harvested in late summer to early autumn, when the fish are at their fattiest and most flavorful. For many Japanese families, the first bite of grilled or simmered sanma signals the arrival of fall.
Historically, sanma has been a widely accessible and affordable fish, making it a popular choice among working-class families. It’s featured prominently in seasonal festivals and home-cooked meals throughout the country. Some regions even hold annual Sanma Matsuri (Pacific Saury Festivals), where people gather to enjoy freshly grilled sanma, sometimes for free, celebrating the harvest and community spirit.
The dish also appears in osechi ryori (New Year’s food) and bento boxes, especially in its preserved Kanroni form. It represents both the fleeting beauty of the season and the enduring values of frugality and appreciation for nature’s cycles in Japanese culture.
Kanroni vs Shoga-ni: What’s the Difference?
While often grouped together in English-language content, Kanroni and Shoga-ni are distinct simmered fish dishes in Japanese cuisine. Both use soy sauce as a base, but they differ in flavor, intent, and cooking method.
Kanroni is a sweet simmered preparation that uses soy sauce, sugar, and mirin. The dish is cooked for a longer time, allowing the bones to soften completely. This makes it ideal for preservation and bento usage, as it can be eaten cold or at room temperature.
Shoga-ni, on the other hand, places a strong emphasis on ginger. While it also includes soy sauce and mirin, sugar is used more sparingly. The cooking time is shorter, maintaining the fish’s structure and fresh flavor. Shoga-ni is best served hot and fresh, offering a lighter, spicier taste.
| Feature | Kanroni | Shoga-ni |
| Key Flavor | Sweet soy | Soy and ginger |
| Cooking Time | Long (for soft bones) | Short to medium |
| Use of Ginger | Mild | Strong |
| Common Usage | Preservation, bento | Everyday meal |
This distinction helps home cooks choose the version that fits their palate or occasion.
Why Is Ginger Used in Sanma Dishes?
Ginger plays a critical role in Japanese fish cookery, especially when working with oily varieties like sanma. First and foremost, ginger neutralizes strong fishy odors. This allows the clean flavors of the soy-based broth to shine through without being overpowered by the natural oiliness of the fish.
Additionally, ginger brings a gentle spiciness and warming quality that pairs exceptionally well with sweet and salty ingredients like mirin and soy sauce. Its fibrous texture and essential oils enhance the broth’s complexity, making each bite more aromatic.
Health-wise, ginger is known for its digestive and anti-inflammatory benefits. When paired with omega-3-rich fish like sanma, the combination becomes both a flavorful and health-conscious choice—perfect for seasonal transitions when the body craves warmth and balance.
How to Cook Simmered Pacific Saury at Home
Ingredients
| Ingredient | Metric | US Measurements |
| Fresh Pacific saury | 3 whole fish | 3 whole fish |
| Soy sauce | 60 ml | 1/4 cup |
| Mirin | 60 ml | 1/4 cup |
| Sake | 60 ml | 1/4 cup |
| Sugar | 2 tbsp | 2 tbsp |
| Ginger (sliced) | 30 g | 1 oz (approx 1 thumb) |
| Water (optional) | As needed | As needed |
Cooking Instructions (Kanroni Style)
- Clean the sanma (see detailed instructions below).
- Cut each fish into 2 or 3 pieces depending on size.
- In a pot, combine soy sauce, mirin, sake, sugar, and ginger.
- Add the fish pieces skin-side up.
- Cover with a drop lid (otoshibuta) or use parchment paper.
- Bring to a boil, then reduce to a simmer.
- Cook on low heat for 30–40 minutes until sauce is reduced and bones are soft.
- Let cool slightly before serving. Garnish with green onions or sesame seeds if desired.
Optional Variation: Shoga-ni
Reduce sugar to 1 tbsp and increase ginger to 50g. Simmer for 15–20 minutes to retain a fresher texture and ginger-forward flavor.
Equipment Tips
- A pressure cooker can reduce cooking time to 15 minutes for soft-boned Kanroni.
- A regular pot with a tightly fitting lid and low heat is ideal for a slower, more aromatic finish.
How to Clean and Prep Fresh Sanma
- Rinse the fish gently under cold running water.
- Use a sharp knife to remove the head just behind the gills.
- Make a shallow slit along the belly and remove the internal organs with a spoon or fingers.
- Rinse the cavity under cold water to remove any remaining blood or debris.
- Optional: soak briefly in salted water or sake to reduce odors.
- Pat dry with paper towels and cut into sections as needed.
Using gloves helps keep your hands odor-free, and working with cold water preserves freshness.
Simmered vs Grilled Sanma: Which to Choose?
While simmered sanma offers deep, comforting flavors and soft textures, grilled sanma (shioyaki) provides a crisp, smoky contrast that highlights the fish’s natural oils. Shioyaki involves simply salting and grilling the fish whole, often over charcoal or broiler.
Simmered Sanma:
- Soft texture, bones edible in Kanroni style
- Sweet or ginger-rich broth
- Ideal for meal prep, bento, and colder weather
Grilled Sanma:
- Crispy skin and juicy flesh
- Served with grated daikon and soy sauce
- Best enjoyed fresh off the grill in casual meals
Both styles are staples of autumn tables in Japan. The choice depends on desired flavor intensity and texture.
Health Benefits of Pacific Saury and Ginger
Sanma is a nutritional powerhouse. Rich in omega-3 fatty acids (EPA and DHA), this fish supports heart and brain health while providing high-quality protein. It’s also a good source of vitamin D, selenium, and calcium—especially when the bones are soft enough to eat.
Simmering the fish preserves most of its nutrients while enhancing digestibility. Unlike deep-frying, this method avoids excess oil and retains the natural health benefits of the fish.
Ginger adds another layer of nutrition. It aids digestion, boosts circulation, and offers anti-inflammatory properties. Combined, sanma and ginger make a warming, nutrient-dense dish ideal for seasonal transitions and overall wellness.
Vegan or Fish-Free Alternatives
For plant-based eaters, you can replicate the texture and flavor of simmered sanma using eggplant or king oyster mushrooms. These ingredients absorb umami-rich sauces well and hold their structure during simmering.
Vegan Kanroni Recipe (Eggplant Version):
- Slice 2 medium eggplants into thick rounds
- Sauté briefly in oil
- Simmer in 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 1 tbsp sugar, and 30g sliced ginger for 10–15 minutes
- Optional: add dried shiitake mushrooms for deeper umami
This makes a delicious, ethical alternative that pairs well with rice and pickles.
FAQs About Simmered Pacific Saury with Ginger
What kind of fish is sanma? Pacific saury is a slender, silver fish known for its rich oil content and seasonal availability in autumn.
Can I use canned sanma for this recipe? Yes, though the flavor and texture will differ. Reduce simmering time and adjust seasoning accordingly.
How long does simmered sanma last in the fridge? Stored in an airtight container, it lasts up to 3–4 days. Reheat gently before serving.
What side dishes pair well with it? Steamed rice, miso soup, pickled vegetables, and simmered pumpkin are traditional companions.
Summary: Why You Should Try This Dish
Simmered Pacific Saury with Ginger is more than just a fall recipe—it’s a celebration of seasonality, simplicity, and depth of flavor. Whether you choose the sweet, preserved Kanroni style or the fresh and spicy Shoga-ni, this dish offers a rich experience rooted in Japanese tradition.
It’s approachable for home cooks, adaptable for modern diets, and nutritionally rewarding. Give both versions a try and enjoy the comforting warmth of a dish that has graced Japanese tables for generations.
