Koishihama Hotate Deck
The Sanriku region lies on the north-eastern side of the island of Honshu. It covers parts of Aomori, Iwate and Miyagi Prefectures, and it has a long history. Its seafood is represented by scallops from Koishihama, which have achieved record high prices at Tsukiji Market. Tsukiji is Japan’s "Food Town", where one can encounter all kinds of traditional foods.
On March 11th, 2011, the Great East Japan Earthquake and Tsunami destroyed Koishihama's work facilities and fishing grounds. It also left heaps of debris in the town.
Thanks to the great efforts of people in Koishihama, shipments of the long-awaited Koishihama Hotate (Koishihama Scallops) were resumed in Winter 2012. The disaster recovery was assisted by divers from throughout Japan, including Mr. Hiroshi Sato who is the founder of the Sanriku Volunteer Divers and owner of Koishihama Hotate Deck.
Center: Mr. Hiroshi Sato
Divers from throughout Japan
Getting rid of debris in the water
Koishihama Hotate Deck was built to be a place where people can learn about fishing culture in the region, and interact with all kinds of people, including divers from throughout Japan.
Koishihama Hotate Deck in spring. The cherry blossoms are beautiful, aren't they?
You can experience many things here, such as:
Grill and eat live, fresh scallops taken directly from the harbor!
According to a local fisherman, there are two recommended ways to eat scallops. One is, of course, to enjoy them raw. Another is to grill them with the shell attached. You do not need to add soy sauce, because they're flavored naturally with sea salt.
Enjoy scuba diving in Okirai Bay!
*An introductory diving lesson is available for people without a license.
An experienced, certified diver will teach you the rules of diving, basic safety guidelines, etc. and escort you underwater.
Okirai Bay
We found an abalone!
Experience a tour of the scallop farm!
A nearby aquaculture farm
Watch salmon swimming upstream!
Spawning salmon
People study local fishing culture at a monthly class called “Hamano manabiya”.
A lecture about abalone
A box of sea urchin
Local fisherman cut and clean oysters
For more information:
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Blogger's note:
Koishihama Hotate Deck offers the chance to serendipitously encounter other people.
Recently, for example, I went there to conduct research. It was a normal work day, so I was wearing a jacket and tie. One hour later I was on a boat with a local radio personality, two divers from Okinawa, Mr. Jun Sasaki from the Fishery Aquaculture Association in Koishihama, and Mr. Hiroshi Sato. I was very surprised to meet them. I had met Jun and Hiroshi before, but not the others.
Everyone except the radio personality and me went scuba diving.
According to the divers from Okinawa, the water at Sanriku is a little bit colder than Okinawa, so you have to wear a dry suit inside your wet suit during this time of year.
The two of us left on the boat had never met each other before.
We had nothing to do, so we interviewed each other. Was I good at interviewing? Take a guess!
I was camera shy, so here is a photo of the radio personality and Hiroshi.
One of the privileges of travelling is making memories with people I will probably never meet again.
You might experience it yourself if you come to Koishihama Hotate Deck.
