[kita-kaze ga kushi-zashi-iwashi aji kamosu]

A cold north wind blows
skewered sardines
becoming more rich flavor


今年はイワシが大豊漁のようです。

寒風干しとは
寒い日の乾いた冷たい風に魚を晒して、
旨味を凝縮させて熟成させる、
日本の伝統的な保存方法だそうです。

春はすぐそこまで来ていそうな気配も感じますが、
ひと手間かけた串刺しの丸干しイワシは、
まだまだ味を醸し出しています。



It seems like there is a bumper catch of sardines this year.

Exposing fish to cold wind in a cold day, it makes aged and concentrated the flavor.
This is a traditional Japanese method of preservation.

It feels like spring is just around the corner.
Putting extra effort makes skewered dried sardines still more rich flavor.