Nachikatsuura is a fishing town that boasts Japan's largest landings of fresh tuna. The people of Katsuura port are committed to longline fishing, and the port has admitted only longline boats since the 1970s. I bought the collar of a line-caught, never-frozen tuna at a self-service shop near the harbor and grilled it over charcoal on the terrace of the house on the hill.
Ingredients
- Fresh tuna collar
- Charcoal
How I made it
- Light charcoal in a shichirin grill
- Lay the collar on the wire mesh and grill it slowly
- It is ready when the skin has tightened and browned
Sources: pref.wakayama.lg.jp
This moment in the journey
The bay at dusk
On the grill, the skin of the collar tightened and the fat dripped onto the coals with a fragrant sizzle. Beyond the sink, the bay sank into deep blue, and lights came on in the houses across the water.
I ate the collar hot off the grill, looking out over the darkened bay. What a peaceful way to spend an evening.
Watch this scene on YouTube5:20
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