鮭 (sake) is the Japanese word for salmon, a popular fish known for its rich flavor and nutritional benefits. It is commonly found in the northern Pacific Ocean and is a key ingredient in many Japanese dishes, including sushi and sashimi. Salmon is also valued for its high omega-3 fatty acid content, which is beneficial for heart health. In Japan, there are several species of salmon, including 紅鮭 (kozakana) and 秋鮭 (aki-zake), each with unique characteristics. Salmon is often enjoyed grilled, smoked, or raw, and is celebrated during various festivals, such as the 鮭祭り (sake matsuri), which highlights its cultural significance in Japanese cuisine.