A Special Trip with an Old Friend
The journey began with a scenic drive across the bridge from Kobe to Awaji Island. Daiki was joined by Nana, his loyal dog who is nearly 11 years old—roughly 80 in human years. Despite her age, her excitement for the boat made the trip a “must-do”.
The Catch of the Day
The sea conditions were exceptionally calm, allowing the duo to head about 20 minutes offshore from the marina. Using a traditional Sabiki rig, Daiki landed a 55cm Red Snapper.
“Since this guy is flipped over, I’m going to dispatch it… I’m going to give it a shink because this one’s really good. I can age it in the fridge.” — Daiki.
The Art of Aging Fish
To get the best flavor, Daiki doesn’t just cook the fish immediately. He follows a meticulous preservation process:
- Dispatching: Nerve destruction (shink) and complete bleeding to ensure quality.
- Cleaning: Removing the guts, kidney, and bloodline while keeping the head for simmering later.
- Drying: Scaling and wrapping the fish in “green parts” paper to absorb excess moisture.
- Aging: Letting the snapper sit in the fridge for 2 to 3 days to develop flavor.
The Kitchen: Sushi, Tempura, and More
When it was finally time to cook, Daiki utilized almost every part of the snapper:
| Part | Culinary Use |
| Head | Saved for a future simmered dish. |
| Rib Cage | Used to create a flavorful stock for Miso soup. |
| Fillets | Divided between Nigiri sushi and Tempura bites. |
Daiki’s Pro-Tips:
- Sushi Rice: He adds a touch of honey to the vinegar for richness and a piece of kombu (kelp) for depth of flavor.
- Tempura Batter: A 50/50 mix of flour and potato starch with cold water ensures a light, crispy texture.
- The “Aburi” Finish: For the Nigiri, Daiki applies a touch of salt and a blowtorch to the surface. This brings out the fish oils and significantly increases the sweetness.
The meal concluded with a variety of rolls, including tempura sushi rolls and the divisive, “stinky” natto (fermented bean) rolls. It was a perfect end to a day spent respecting the sea and enjoying the catch with family.