Cook the local flavors once more

A little Kamakura drinking set

From: A hundred-year-old house in the town of the Enoden

Opening a can beside plates of sashimi and grilled food

At the farmers' market near Kamakura Station, growers from around Kamakura sell "Kamakura vegetables," many varieties in small quantities, grown with as little chemical fertilizer and pesticide as possible, with plenty of Western varieties. Tonight's table was a tomato from those stalls, sashimi of locally caught grouper, dried sardines, scallops and fish cake from the dried fish shop, grilled in the old house's kitchen. Less a recipe than an evening of tasting the place as it is.

Ingredients

Dried whole sardines (maruboshi)
Scallops in the shell
Fish cake (satsuma-age) made by the dried fish shop
Sashimi of grouper caught in the nearby sea
A tomato from the Kamakura vegetable stalls
Shiso leaves and shredded daikon

How I made it

Grill the dried sardines, scallops and fish cake on a wire rack
When the shells open, plate everything, and serve the sashimi with daikon and shiso
Put the tomato in a small bowl, pour a drink, and set the table

Sources: mapple.net

This moment in the journey

A little Kamakura drinking set, before the sun goes down

Before the sun goes down, let's start having a drink. While I prepared in the light from the kitchen window, the lamps came on outside along the wooden fence.

On the grill went maruboshi sardines, scallops and fish cake. The sardines were fresh and juicy even though they are dried fish. The shells opened and steam rose.

I opened a can, filled a glass, and the Kamakura izakaya set was ready. Hands together, itadakimasu. Grouper sashimi caught in the nearby sea, a tomato from the Kamakura vegetable stalls, and moist fish cake made by the dried fish shop. At the kitchen counter, I ate slowly.

Watch this scene on YouTube2:49

Read this scene in the full journey