The Himemasu is a member of the salmon family, sometimes called the kokanee salmon, and is a freshwater variety of the sockeye salmon. They are seen in America, Canada, the Kamchatka Peninsula, and Japan. They do differ slightly from country to country. In Japan, they originated in Lake Akan and Lake Chimikeppu. In the 19th century, they were brought to Lake Shikotsu to be farmed, and later spread in lakes and rivers throughout Japan. Some people say Himemasu is the most delicious of the salmon family, though they are quick to spoil. They can be grilled, deep-fried, stewed in soy sauce and sugar, or commonly smoked as sashimi.