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On the last weekend, I was back to Kagoshima, my home town, for a business meeting about the project in Yoron Island I’m working on. That night, I was with Mr.T of the construction company and Mr. K.ta, and we had steamed black pork for dinner. That was delicious indeed, but because I was in Kagoshima, I wanted to try the kibinago (silver-stripe herring) sashimi, something I eat at my parents’ home. It’s a taste that brings me many memories, traditionally served with vinegared miso. It’s something you cannot find in the other Kyushu area. Such a small fish, carefully opened one by one, it’s a rare delicacy. The shining stripes look like they are chromed.
I was interviewed by the Kagoshima free-paper “judd.” inside the article “Home food is the best!”, where I present my personal idea of home food: again kibinago sashimi. I was totally overcome by the article of Shinichiro Nakayama, president of Landscape Products Co.Ltd., about his parents business, food catering. The article is really funny. On the cover, “Ta no kansaa”, the god of rice fields and harvests, a presence you can easily spot in the rice fields of Kagoshima area.