After taking part in an event in Oslo
between Ebisu Endo and Sabi Omakase,
I traveled north to Tromsø
and went out to sea with Fujimoto-san,
a fisherman from Ehime.
We fished, handled the catch,
processed it on the spot, and tasted it ourselves.
The cold water, strong currents,
the texture of the flesh, the quality of the fat.
Some things felt familiar —
others entirely different from Japan.
Ingredients cannot be fully understood
from the kitchen alone.
You have to stand at the source
and go out to sea.
This journey, too,
was an essential part of how we face our cuisine.
