{"id":51,"date":"2024-07-10T11:15:34","date_gmt":"2024-07-10T02:15:34","guid":{"rendered":"https:\/\/cheffingupwithmark.wordpress.com\/?p=51"},"modified":"2025-08-12T02:12:12","modified_gmt":"2025-08-12T02:12:12","slug":"testing","status":"publish","type":"post","link":"https:\/\/cheffingupwithmark.com\/ja\/fishing\/testing\/","title":{"rendered":"\u65b0\u6f5f\u306e\u91e3\u308a\u30a2\u30c9\u30d9\u30f3\u30c1\u30e3\u30fc\uff1a\u9bf5\u3068\u9bd6\u306e\u523a\u8eab\u3068\u306a\u3081\u308d\u3046\u306e\u30ad\u30e3\u30c3\u30c1\u30fb\u30a2\u30f3\u30c9\u30fb\u30af\u30c3\u30af"},"content":{"rendered":"

I went to Niigata with my friend and caught some fish.<\/p>\n\n\n\n

We Start of In Niigata<\/h2>\n\n\n\n
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We start in Niigata Prefecture. From Nagano Prefecture where I live it took about 2 hours to get there. The Name of the city is Joetsu.<\/p>\n\n\n\n

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My Friend Haruto Drove me there! Haruto Fished all through the night but no fish<\/p>\n\n\n\n

Next Day<\/h2>\n\n\n\n
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The Next Day I caught a fish called Kijihata!<\/p>\n\n\n\n

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Back at the crib we ended up with 9 Horse Mackerel, 4 Sardines, And 1 Grouper!<\/p>\n\n\n\n

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I made a dish Called Namer\u014d<\/strong> With the Aji where you mince it with a knife and add Onion, miso, and ginger.<\/p>\n\n\n\n

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Used some Kotsu no irana tempura to make some mackerel tempura.<\/p>\n\n\n\n

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I also made tempura with the Mackerel and Sashimi with the grouper.<\/p>\n\n\n\n

Reflections on Niigata’s Charm<\/h3>\n\n\n\n

As I reflect on my experience in Niigata, it’s clear that the region’s allure extends far beyond its stunning landscapes. The opportunity to engage with local fishing practices and savor the fruits of the sea firsthand highlighted Niigata’s commitment to preserving its culinary heritage and natural resources.<\/p>\n\n\n\n

From the thrill of the catch to the artistry of cooking, Niigata offers a glimpse into Japan’s rich maritime culture. Whether you’re a seafood enthusiast or a curious traveler, Niigata promises an unforgettable journey filled with flavors that celebrate the sea’s bounty.<\/p>\n\n\n\n

In conclusion, my journey to Niigata, catching Kijihata mackerel and Aji, and preparing dishes with these prized catches was a testament to the region’s culinary prowess and natural beauty. It’s an experience I’ll cherish, a reminder of the importance of sustainability and the joy of connecting with local traditions through food.<\/p>\n\n\n\n

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