🍱 Sazae Meshi

The waters around the Oki Islands, where the warm Tsushima current and the cold Liman current collide, are rich in plankton and nutrients, making it abundant in seafood. The high quality of the seafood has been known since ancient times, and during the Heian period, it was presented as one of the "Miketsukuni" (land of abundant food) offerings to the imperial family and the court. There is a diverse range of shellfish, including turban shells (Sazae), abalone, bay scallops, and unique local varieties. The local authorities promote the region as the "Kingdom of Shellfish in the Oki Islands," highlighting the charm of local ingredients. Sazae (turban shell) is still harvested using traditional fishing methods. One such method is "Kanagi-gyo," where fishermen use a glass-fitted wooden box called "Hakomegane" to peer into the seabed from the fishing boat and use a spear-like tool to catch Sazae. Additionally, fishermen engage in "Sashiami-gyo," a method where they dive and use a net to catch shellfish on the seabed. While Sazae was once freely harvested, recent regulations on fishing rights have led to increased prices. Oki's Sazae is a staple in Oki Island's cuisine, offering a delightful crunchy texture when eaten as sashimi, and a gentle essence permeates when grilled or simmered, adding depth to the flavor. Sazae is an essential ingredient on the Oki Islands' dining tables, cherished in various culinary preparations, with "Sazae Meshi" being one of the popular Sazae dishes.