Cook the local flavors once more

Flying fish and citrus carpaccio

From: A house in the forest and a southern sea: a day in Kushimoto

Dressing the carpaccio scattered with citrus and tomatoes

Besides tuna and bonito, Kushimoto's port lands flying fish and saury. Ponkan mandarins are widely grown in the town and shipped under the Kuroshio Ponkan name. I combined flying fish sashimi from a local shop with Wakayama citrus for a dish that tastes of Kushimoto.

Ingredients

Flying fish sashimi (local Kushimoto fish)
Wakayama citrus
Cherry tomatoes
Salad leaves
A dressing made with citrus

How I made it

Halve the cherry tomatoes
Peel the citrus and take out the segments
Lay salad leaves on a plate and arrange thin slices of flying fish on top
Scatter the citrus and tomatoes over it and finish with the citrus dressing

Sources: ja.wikipedia.org

This moment in the journey

Hashigui rocks at dusk, and a Kushimoto dinner

In the evening I passed the bus stop in front of Tanami Station and went to the Hashigui rocks. The row of rocks glowed gold in the setting sun, and the sun went down beyond the sea.

For dinner I tried a carpaccio of Kushimoto's local flying fish sashimi and Wakayama citrus. I cut cherry tomatoes, peeled the citrus and took out the segments. Over a bed of leaves I arranged thin slices of flying fish, scattered the citrus and tomatoes on top, and finished it with a special citrus dressing.

The other dish was dried tuna from the roadside station. As it grilled on the wire rack, a savory smell filled the kitchen.

Watch this scene on YouTube8:34

Read this scene in the full journey