Kujukuri Sardine Cuisine

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.

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. 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.

A Quick Tip

If you are after sashimi, visit from late morning into early afternoon when catches are largest. For souvenirs, choose long-keeping whole dried fish so you can recreate the taste of Kujukuri at home.