Kujukuri Sardine Cuisine Born from the Great Beach Seine Net

Stretching roughly sixty kilometers, Kujukuri Beach has long thrived on sardine fishing using the traditional beach seine net. Freshly landed anchovies and Japanese sardines are so fresh that they transform into a wide range of dishes, from sashimi and namerou to whole dried fish and fishball soup. It is a richly flavored local cuisine that symbolizes the food culture of these seaside towns. It was once celebrated as an unrivaled great beach-seine fishing ground, and sardines were shipped nationwide as dried fertilizer, supporting the region.

Highlights

The highlight is the refined, clean savor that only truly fresh sardines can offer. As sashimi, the fatty flesh melts on the tongue, while dried and grilled preparations bring out a toasty aroma and concentrated flavor. The custom of using every part of the fish reflects the wisdom of a fishing community.

Enjoying the Seasons

Sardines change in flavor with their fat content, and the early-summer rainy-season catch known as nyubai iwashi is especially popular for its plump, fatty meat. It is said to have the best fat content of the year, and quite a few people plan their visit to catch this season. In the cold months, fishball soup warms the body, so the fish can be enjoyed in different dishes throughout the year.

Access and Basic Information

Eateries are scattered through seaside towns such as Kujukuri, Shirako, and Oamishirasato. By train, a bus from stations on the JR Sotobo Line is convenient; by car, use the Kujukuri Toll Road or the Ken-O Expressway. Coastal direct-sale facilities also sell dried fish to take home. The Umi-no-Eki Kujukuri has an attached sardine museum where you can eat and shop while learning the history of the fishery. Sardine bowls and set meals start from around one thousand yen, and souvenirs such as whole dried fish start from a few hundred yen as a guide.

Practical Travel Notes

If you are after sashimi, visiting from late morning into early afternoon when catches are largest is best, and some shops serve freshness-critical raw sardine only in the earlier hours. During the nyubai iwashi season, seasonal menus increase at each shop, so it is wise to check in advance whether they serve the seasonal dishes. Kujukuri lines up a long sandy beach, swimming beaches, and surf spots, and from a base at the Umi-no-Eki Kujukuri you can combine dining, shopping, and a museum visit. Coastal direct-sale facilities carry processed goods such as whole dried fish and fishballs, and choosing items that keep at room temperature or frozen suits souvenirs for distant destinations. Budgeting around two thousand yen per person, even adding souvenirs to a sardine set meal, is reassuring.

A Quick Tip

If you are after sashimi, visit from late morning into early afternoon when catches are largest. Raw sardines spoil quickly, so choosing a shop near the port that is confident in its freshness is reassuring. For souvenirs, choose long-keeping whole dried fish so you can recreate the taste of Kujukuri at home.