---
title: Grilled seafood
url: https://karigurashijourney.com/en/notes/grilled-seafood/
lang: en
journey: https://karigurashijourney.com/en/episodes/ine/
---

# Grilled seafood

Cook the local flavors once more　/　Ine, Kyoto

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

1. Set a grill over the tabletop brazier and lay out the shellfish and fish
2. 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.

![Clams, seaperch and a turban shell on the grill as flames rise](https://karigurashijourney.com/img/ine/s67-1200.jpg)

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/ine/