Our culinary adventure to various cities continues this week. Our first stop is Kamisu in the port city of Kashimanada. It is in Ibaraki Prefecture, which has the biggest catch of sardines in the country. The ones caught in the rainy season are known as Nyubai sardines. The area is also the largest producer of green peppers in Japan.
Seiji Kamogawa, Kamoyasu Shoten’s managing director and a great cook, allows us to observe him preparing his employees’ lunch. It features sardines prepared in various ways. He first makes grilled Nyubai sardines, which are served with a sauce made with soy sauce and sugar. Other dishes include Nyubai sardine sashimi, the store’s speciality Sakuraboshi which he lightly roasts, and a rice bowl topped with sardines marinated in soy sauce and sake.
Our food investigation next takes us to the town of Minamisanriku in Miyagi Prefecture. The coast of Sanriku is considered one of the best fishing grounds in the world. Purple sea urchins found off the Sanriku Coast are a local speciality. A popular dish served at several restaurants in the Minamisanriku area is the Kirakira sea urchin bowl.
We return to the harbour and meet Kazuhiro Hatakeyama, a fisherman who has a seaweed and kelp farm. He also runs an inn for students, We go to his workshop and watch as he removes the stems from seaweed. He agrees to let us see his dinner. We visit his house in the evening and meet his parents, Tetsuo and Kazuko. Three students from Taiwan who are staying at his inn also help to cook dinner.
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