{"id":46077,"date":"2025-03-24T06:01:26","date_gmt":"2025-03-23T21:01:26","guid":{"rendered":"http:\/\/kochihen.replan.ne.jp\/?p=46077"},"modified":"2025-03-24T06:01:26","modified_gmt":"2025-03-23T21:01:26","slug":"%e3%80%90%e7%be%a4%e6%9d%a5%e3%81%8c%e7%b6%9a%e3%81%8f%e3%83%8b%e3%82%b7%e3%83%b3%e3%80%8c3%e5%b0%be399%e5%86%86%e3%80%8d%e6%8d%8c%e3%81%8f%e3%82%88%e3%82%8d%e3%81%93%e3%81%b3%e3%80%91","status":"publish","type":"post","link":"http:\/\/kochihen.replan.ne.jp\/?p=46077","title":{"rendered":"\u3010\u7fa4\u6765\u304c\u7d9a\u304f\u30cb\u30b7\u30f3\u300c3\u5c3e399\u5186\u300d\u634c\u304f\u3088\u308d\u3053\u3073\u3011"},"content":{"rendered":"

\"\"<\/a>
\n\"\"<\/a>
\n\"\"<\/a>
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English version\u2b07<\/p>\n

The joy of handling herring, \u20183 fish for 399 yen\u2019, which continue to arrive in large numbers.
\nHerring have played a major role in Hokkaido’s unique place in Japanese history, but as residents of Hokkaido, the custom of eating grilled fish has been far from common. Thanks to the herring. …<\/p>\n

\u3000This year, the catch seems to be so plentiful that a \u2018shoal\u2019 of herring has been seen along the western coast of Hokkaido. As a resident of Hokkaido, I am delighted. Because the fishing had been poor for so long, the custom of eating herring in my family, and even of processing it and eating it as grilled fish, had almost died out. Even when I think back over my life, I have almost no memory of eating grilled herring, even in my mother’s home-cooked meals.
\n\u3000This winter, however, it is sold as raw fish in the fresh fish section of the supermarket I am familiar with. As expected, I am afraid of anisakis, so I don’t think of trying it as sashimi or sushi material, but I have become completely familiar with it as a grilled fish every morning. The price in the shops is a reasonable 399 yen for three fish, which is 133 yen per fish, making it the most cost-effective.
\n\u3000The taste is light and blue, but it has a unique richness and just the right amount of oil. Above all, it has a texture that you will never get tired of. Breakfast is the cornerstone of our family’s health maintenance strategy, and we have a wide variety of side dishes in small quantities, but herring sits solidly at the heart of it all. When I process three herring, I have enough for about ten days.
\n\u3000When you process them, you realise that herring have many small bones, but if you deal with the small bones with a knife in a timely manner, they do not affect the taste, or rather, you can even consume the calcium content by tasting the whole of those small bones. As for the milt, I keep it frozen, but I have not tried cooking it yet. The most difficult part of the knife work is removing the \u2018small bones\u2019 from the belly, but this part and the backbone part can be enjoyed as ara soup. The fresh stew around the bones is also full of wild flavor.
\n\u3000In our house, it is my exclusive job to handle the fish, but my wife has recently become a habitual eater and is completely fascinated by the taste.
\n\u3000There was an announcement that the herring fishing season ends on 5 April, so it will only be available for about two more weeks, after which it will probably be enjoyed as processed food, but I would like to continue enjoying the \u2018taste of spring\u2019 with deep affection for the local area. Thank you.<\/p>\n","protected":false},"excerpt":{"rendered":"

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