Among traditional cuisine of the Ainu, there is a dish called 'citatap,' in which salmon hizu (fish head cartilage) and gills are made into a tataki, mixed with soft roe and leeks, and seasoned with salt.
アイヌの伝統料理には、サケの氷頭（ひず：頭の軟骨）やエラなどをたたきにし、白子とネギを混ぜて塩で味付けをするという「チタタプ」という料理がある。