Noriaki Nanpoʼs Smokery in Yoichi, Hokkaido Prefecture. The facility mainly smokes shrimp, Indian salmon, scallops, and herring. There are generally three types of smoking techniques with different temperatures: hot smoking, warm smoking, and cool smoking. This smokery uses the “cool smoking” method, in which food is smoked for 1 to 3 weeks at a temperature of about 20°C to produce a delicious scent and a golden color. The smoking is done with a sawdust blend consisting of the distinctive Hokkaido timbers of birch and oak. The temperature inside the smoking house is held constant by adjusting three mechanisms: a dormer window with batten—whose lower section is opened and closed by pulling a string—a small hinged panel at the foot of the wooden sliding door to the smoking room, and a small ventilation window on the opposite side. The sliding door also has an observation window for checking inside the room.
Nanpo Tometaro Shoten
(Seafood smokery / Yoichi, Hokkaido Prefecture)
This article is an excerpt from “Window Workology,” a joint research project concerning windows and the behaviors around them done in collaboration with Tokyo Institute of Technologyʼs Yoshiharu Tsukamoto Laboratory.