Seafood from the market, put straight on the grill. The shellfish are ready as soon as they open, so there is no need to pry out the meat.
Ingredients
- Turban shells
- Clams
- Blackthroat seaperch
How I made it
- Set a grill over the tabletop brazier and lay out the shellfish and fish
- Eat once the shells open and the fish is nicely browned
This moment in the journey
Grilled seafood, and Kyoto by the sea
The Kyoto seafood special has started. A grill went over the tabletop brazier: turban shells, clams and blackthroat seaperch. The main dish is grilled seafood, with filefish rice and chicken grunt sashimi on the side.
Flames leapt up and the shells crackled. A clam opened its mouth and its juice spilled over. Grilled clams are good, aren't they? The task of pulling out the meat was omitted.
I sat down to dinner alone in the tatami room. When I hear "Kyoto", I think of the old capital and its famous sights. But Kyoto by the Sea has a different charm of its own. Yoroshiosu na: as they say in Kyoto dialect, it's truly good.
Watch this scene on YouTube3:00
More notes from this journey
Ine, Kyoto
Rice cooked with filefish
A rice dish made with Kyoto fish bought at the harbor market.
From: Living with the sea in the boathouses of Ine
Ine, Kyoto
The boathouses of Ineura
About 230 boathouses line roughly five kilometers of the Ine Bay shore.
From: Living with the sea in the boathouses of Ine
Ine, Kyoto
Aoshima Island
An uninhabited island at the mouth of Ine Bay, known as the island where the gods dwell.
From: Living with the sea in the boathouses of Ine
Ine, Kyoto
A boathouse open to visitors
Most boathouses in Ine are private homes, but this one lets visitors inside.
From: Living with the sea in the boathouses of Ine
Ine, Kyoto
Ine no Funaya Miyabi
A Japanese-style cafe in a boathouse built about 80 years ago and renovated in the manner of a teahouse.
From: Living with the sea in the boathouses of Ine
More notes from Kinki
Kyoto City, Kyoto
Kyoto-style ozoni (white miso New Year soup)
Ozoni in and around Kyoto is built on kombu dashi and white miso, with round mochi, taro, carrot and daikon.
From: Making New Year's Eve soba in a Kyoto townhouse
Kyoto City, Kyoto
Osechi (datemaki, red-and-white namasu, decorated kamaboko)
Each osechi dish carries a wish.
From: Making New Year's Eve soba in a Kyoto townhouse
Kyoto City, Kyoto
Toshikoshi soba (nihachi soba)
The custom of eating soba on New Year's Eve is said to have spread among ordinary people in the Edo period.
From: Making New Year's Eve soba in a Kyoto townhouse
Aridagawa, Wakayama
Chestnut rice (kuri gohan)
My first chestnut rice, made with chestnuts I had picked myself.
From: Chestnuts, saury and an autumn feast
Aridagawa, Wakayama
Charcoal-grilled saury with sudachi
Sanma is written 秋刀魚, "autumn sword fish," but that spelling only spread from the Taisho era on; older texts wrote it 青串魚.
From: Chestnuts, saury and an autumn feast
Aridagawa, Wakayama
Wakayama bonito and mandarin carpaccio
In contrast to the lean first bonito of spring, the fish that head south from around September are called modori-gatsuo, returning bonito.
From: Chestnuts, saury and an autumn feast