8. 10,000 Anchovies
We ate the anchovies fresh: cleaned, roughly chopped and mixed with ginger, green onion and shoyu. Like tartare in a way. Namerou this is called - a fisherman’s dish. The ginger and onion are served when the fish is strong and oily, like horse mackerel, sardines or anchovies. But these were uncommonly delicate and fine-tasting fish.
So we ate more fresh: whole filets with the ginger, onion and shoyu for dipping on the side.
Then, later that day, grilled some, with salt.
And in the evening, gutted the rest and packed them in salt.
We still eat from that batch today.
fishmonger at Hayama Marina
50-20 Horiuchi, Hayama, Miura District, Kanagawa 240-0112, Japan