Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard) Himono
Mochimune is known all over Japan for its fishing harbor whose main catch is shirasu/白子/Whitebait. The fishing for the latter will come into full gear in Spring, but that is for another article.
The signs for shirasu/しらす will be floating everywhere soon!
Mochimune is also a fine touristic spot known for its large black pebble beach and great views of the Izu Peninsula on clear days!
Quite a few interesting shops and restaurants (one coming soon!) are to be discovered among the narrow streets.
“Marukai”, a small fish shop
Of course one can discover all the fish and the processed goods at the fish Market beside the harbor, but it is also great fun to wander away along narrow avenues to look at the small shops processing and selling seafood from the Suruga Bay.
One typical product, and Shizuoka Prefecture produces 50% of the total in Japan, is “himono”!
Himono is sun-dried fish that Japanese (and foreigners) are very fond of grilling any time of the day or the year.
Each shop has its own recipes and they are all worth a second and third look!
Saba/鯖/mackerel from Marukai drying across the street!
For a closer view!
I consider it the best way to appreciate mackerel. Perfect snack with a good beer!
You will also find orange trees everywhere (I don’t think their owners will really mind if you pick one to taste!LOL)
These are Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard), a true specialty fish from Mochimune.
Also great fresh and prepared at the local Italian restaurants!
Tai/鯛/Seabream form Mochimune. A bit extravagant for a dried fish.
Aji/鯵/Horse Mackerel from the Suruga Bay. You can eat them all. Great source of calcium!
Koshiotai/a small seabream variety from Mochimume. Can also be eaten whole.
Look forward to my next visits and reports!
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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!
SHIZUOKA GOURMET 
Thanks for telling everyone that there’s more to Mochimune than just whitebait.
I live quite close to the Mochimune area, and there is one other product that Mochimune can boast, and that is peaches, some of the best peaches I have ever come across.
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Now, you will have to tell me a bit more about those peaches!
Do you know any farmer?
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Thanks for showing the many varieties of himono!
Before my explorations of Shizuoka last year, himono was just a little too crazy looking, even for me. However, I finally tried it and now love it. I thought it would be bony and crunchy but cooking it in a large fry pan brought out all the juicy meat. Chewy and luscious, especially on cold nights. I even have one in my refrigerator now awaiting its call to action.
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Lol!
By the way, dear Pat, I visited a completely non-smoking Italian Restaurant in Mochime. Very Good!
Article coming soon!
Vest reagrds,
Robert-Gilles
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There are places in the Caribbean that sun dies fish like this. My dad loves it but I’m not a fan.
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LOL
But I must say I also have my preferences;but do try seabream!
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