Ehime is one of Japan's leading producers of hamo (pike conger), and the catch at Shimonada in Futami is among the largest. Toyoda port, run by the Shimonada fisheries cooperative, lands as much as 10 to 15 tons on a busy day, sometimes including fish over two meters long. Prized by Kyoto restaurants, most of it has been shipped to the Kyoto-Osaka-Kobe area. To make the fish better known at home, the Shimonada Pichi-pichi Hamo Festival has been held since September 2009.
Sources: news.nissyoku.co.jp zengyoren.or.jp
This moment in the journey
I like the seaside town
Fishing boats were moored in the harbor, and laundry fluttered in the sea breeze on the quay. I stopped at the Futami roadside station for a blue cream soda, sipped with the sea in view.
Then I sat down on the white sand and gazed at the Iyo-nada for a while. I like the seaside town.
Watch this scene on YouTube2:58
More notes from this journey
Iyo, Ehime
Fisherman's rice in dashi
Shimonada is a fishing town on the Iyo-nada.
From: A seaside station and slow time in Futami
Iyo, Ehime
Setouchi lemon hot pot
A hot pot made with Setouchi lemon broth bought at the Futami roadside station.
From: A seaside station and slow time in Futami
Iyo, Ehime
Shimonada Station
An unstaffed station on the JR Yosan Line, number S09.
From: A seaside station and slow time in Futami
Iyo, Ehime
Futami, where the setting sun stops for a moment
Futami lies at the western edge of central Ehime, facing the Iyo-nada.
From: A seaside station and slow time in Futami
Iyo, Ehime
Nori and bonito-flake rice topping
The rice topping used at breakfast, a mix of nori and bonito flakes.
From: A seaside station and slow time in Futami
Iyo, Ehime
Ryoma 1865 non-alcoholic beer
The can on the terrace railing is Ryoma 1865, a non-alcoholic beer brewed from 100 percent malt.
From: A seaside station and slow time in Futami
More notes from Chugoku & Shikoku
Onomichi, Hiroshima
Onomichi-yaki
Onomichi's okonomiyaki is called Onomichi-yaki.
From: Onomichi ramen and homemade okonomiyaki
Onomichi, Hiroshima
Octopus rice (tako-meshi)
A regional dish of Hiroshima handed down in Mihara, Onomichi and Fukuyama.
From: Through the Cat Alley to our house in Onomichi
Tadotsu, Kagawa
Shippoku udon
A winter dish found throughout Kagawa.
From: Drawn by the sea breeze and the cats to Sanagi Island
Mitoyo, Kagawa
Niku mosso
A beef version of mossou-meshi, a traditional dish of Mitoyo.
From: A great camphor tree and a garden in the sky: island life in the Seto Inland Sea
Matsuyama, Ehime
Mackerel sandwich with Setouchi lemon
Breakfast in a fishing village on the Seto Inland Sea, made with the region's Setouchi lemon and eaten on the beach in front of the inn.
From: Shimanami Kaido: sea-bream rice and a salty breeze
Matsuyama, Ehime
Jako-ten, prawns and Ehime wagyu on a charcoal grill
Jako-ten is a deep-fried fish-paste cake from the Nanyo region of southern Ehime.
From: Shimanami Kaido: sea-bream rice and a salty breeze