さて三島由紀夫文学館in山中湖の印象がディープインパクトなのですが、ちょっと調べ始めてもすごい情報量なので、すこしづつ整理していくほかはない。そしてなにより三島事件には現在時点の日本の政治状況とも近似している側面があって、そういった意味でもなかなかにシリアス。すぐに触れにくいテーマ領域に行き着いてしまうのですね。そういうのは本意ではないので、自分の中でも冷静に捉え直したいのですね。
　で、短期間とはいえ出張から帰還すると、さっぽろ、北海道の季節感を確認したくなる。出発前に「これでだいたい融けるかなぁ」と期待していた家の周りに置いた堅雪は、残念ながら融けきっていなかったので、再度雪割りして全部処理。そして滑り止めで雪の上から撒いていた砂利も掃き集めて撤収。と、家周りを整理整頓。
　そこからカミさんとちょっとした買い物へ。しばらく新鮮な魚は買い出ししていなかったので、焼き魚用の旬のニシンもついに欠品状態だったことから馴染みのスーパーへ。
　写真のように４月１日時点の北海道の「大衆魚」が並んでおりました。お目当ての群来に湧いているニシンはまたまた元気よく３尾399円で販売されていましたので、即ゲット。

ごらんのようにさっそく捌いて、本日からまた新鮮な春の北海道の旬の味覚を楽しみたい。
　お店の違いもありますが、東京で目にするスーパー店頭の魚コーナーではナマの魚がゴロンというのは見られない。捌かれて小分けされ、それぞれがパックに入れられて販売されている。

どうもこういう展示の仕方では、楽しみが薄い（笑）。いま海から上がって来ました、みたいな証言が伝わってくるナマの姿がわかりやすい。かれらのカラダを謹んで解体して３枚に降ろしていく、その肉身へ包丁を入れるときに伝わってくる「鼓動感」がやはり堪えられない。
　カレイやホッケ、宮城県から売られてきたサバなどといっしょにニシンが仲良く並んでいる。「おう、なんかちょっと顔見なかったな。オレたちは元気だぜ」という叫び声がこだましてくる思い。

English version

[Return to SAPPORO, check the season immediately at the fish shop].
　Even in Honshu, I check the fish section at local supermarkets, but I can’t see this kind of fresh fish in the shops. The moment when you realise you’ve come home. …

　The impression of the Yukio Mishima Literature Museum in Yamanakako has a deep impact, but even if you start to look into it, there is a huge amount of information, so you have no choice but to organise it a little bit at a time. And above all, the Mishima Incident has aspects that are similar to the current political situation in Japan, so it’s quite serious in that sense too. So you end up in a thematic area that is difficult to touch immediately. That’s not my intention, so you want to reassess it calmly in your own mind.
　So, when I return from a business trip, albeit a short one, I want to check the seasonality of Sapporo and Hokkaido. Unfortunately, the hard snow I put around the house, which I had hoped before I left that it would mostly melt, had not melted, so I split the snow again and dealt with it all. The gravel that had been spread on top of the snow to prevent slipping was also swept up and removed. And tidied up around the house.
　From there, Kami and I went for a bit of shopping. We hadn’t bought any fresh fish for a while, so we went to a supermarket we were familiar with, as the seasonal herring for grilled fish was finally out of stock.
　As you can see in the photo, Hokkaido’s ‘popular fish’ as of 1 April were lined up. The herring I was looking for, which were springing up in swarms, were again on sale for 399 yen for three fish, so I got them immediately.

As you can see, I want to quickly process it and enjoy the fresh spring seasonal taste of Hokkaido again from today.
　There are differences between shops, but in the fish corners of supermarkets you see in Tokyo, you don’t see gorons of raw fish. They are processed, divided into small portions and sold individually in packs.

Apparently, with this kind of exhibition, there is not much enjoyment (laughs). It is easier to understand the real thing, which conveys testimonies like ‘I just came out of the sea’. The ‘beating’ sensation you feel when the knife is inserted into the meat is unbearable.
　Herring are lined up alongside flounder, hokke and mackerel from Miyagi Prefecture. The herring are lined up in close proximity alongside flounder, hokke and mackerel from Miyagi Prefecture. We’re doing fine’.

Posted on 4月 2nd, 2025 by 三木 奎吾
Filed under: おとこの料理＆食