1. Higashine City, the land of fruits and pure water

Higashine City is located in the inland part of Yamagata Prefecture.
Known as the birthplace of Sato Nishiki cherries, this town boasts the highest cherry production volume in Japan and is a true fruit-producing region.

Located in a basin surrounded by mountains on all sides, the area experiences significant temperature differences between day and night, making it a thriving center for fruit cultivation since ancient times. But Higashine City actually has another unique charm.


That is, “the cleanliness of the water.”

Within the city, groundwater and spring water gush out in various places, including the Omigawa (Dokkosui), which has been selected as one of Japan’s 100 Famous Waters by the Ministry of the Environment.

This water maintains a constant temperature of around 10 to 13 degrees Celsius throughout the year, making it cool in the summer and warm in the winter.

This stable and clean water environment actually provides the ideal conditions for fish farming.

2. Hirasawa Trout Farm

Located in this region known for its pristine water is the Hirasawa Trout Farm, which we visited this time.

The family of the company’s representative, Mr. Hirasawa, has been “river fishermen” since before they started aquaculture after the war, making a living by catching river fish. Their relationship with river fish is said to span several hundred years.

What makes Hirasawa Trout Farm a little unusual is its location.


When you think of rainbow trout and char farming, you usually picture cold water in mountainous areas, but this place is a flat area in a basin.

The reason aquaculture is still possible is because of the constant supply of cold water that springs up from the ground. Even though it’s on flat land, a comfortable environment for fish is maintained.

“The taste is determined by the water and the feed.”

The key is to avoid overcrowding the pond with fish and to maintain the water’s condition to prevent pollution. Feeding is still done by hand; no automatic machines are used. The fish are fed by hand while observing their condition.

I got the impression that they valued the time they spent interacting with the fish more than efficiency.

Furthermore, since we do not perform genetic modification to accelerate growth or keep the flesh red all year round, a distinctive feature is that the appearance and taste of the fish change with the seasons.

In winter, the flesh is white and has a clean taste. From May to October, you can enjoy the reddish flesh.

3. Selected products

① “Smoked Cherry Blossom Trout Sushi” – Packed with the charm of Yamagata

The most noteworthy item is “Cherry Salmon,” which is rainbow trout raised on a diet mixed with cherries, a local specialty.

This sushi developed by Mr. Hirasawa is not just ordinary salmon sushi.

This smoked salmon and frozen sushi, made with river fish smoked using cherry wood grown on our own farm and frozen using a special method, allows you to enjoy the fresh taste.

The sushi rice is made with Tsuyahime rice from Higashine City, and is characterized by its rich, natural flavor without the use of food additives.

How about trying Higashine City’s new specialty, which is quite rare in Japan?

② “Red caviar” with a jewel-like shine

Another recommendation is “red caviar (ikura),” which is the roe of rainbow trout.

It features a beautiful golden color that is more yellowish than typical salmon roe, and you can enjoy its thin skin, popping texture, and rich flavor.

Serving this with champagne or wine would instantly brighten up any meal.

③ Super fresh! Locally available “Sashimi Takeout”

If you can make the trip there, be sure to get some sashimi to go.

Since the fish is prepared only after an order is placed, telephone reservations are required at least one day in advance. However, the river fish, which has absolutely no fishy smell and a firm, springy texture, is incredibly delicious.

You can experience the crystal-clear flavor that only fish raised in clean water can offer.

④ Grab-and-grab experience

In recent years, as places where children can freely play in rivers have decreased, Hirasawa Trout Farm provides a place for “food education” through activities such as “catching fish by hand.”

Participants catch live, swimming fish themselves, skewer them, and grill and eat them on the spot.

Through the experience of realizing that “the cute fish that was swimming around so energetically just moments ago is what sustains my life,” children learn about the importance of life and gratitude for food while having fun.

Interacting with fish swimming and sparkling in beautiful water will surely create unforgettable memories.

4. Message

We have a message for everyone reading VISIT YAMAGATA.

“Yamagata Prefecture has a beautiful environment and clean water. I would love for people to try the fish that have been raised so healthily in such a place.”

5. Summary

The rainbow trout at Hirasawa Trout Farm are raised with the abundant spring water of Higashine City and the deep love of the producers.

Sushi made using the latest freezing technology is expected to become a new local specialty.

Products can be purchased by making a reservation by phone in advance, and we also offer takeout options such as sashimi.

Please come and experience the charms of Higashine City, which offer more than just fruit.