Just one more dish for your solo camping trip.
You want one more dish for your solo camping trip, but you don't want to make something you can't finish, as cleaning up is a hassle. In such cases, how about some authentic dried fish from Ise-Shima, in a cute, compact size?
Mahi-Mahi, Urumi Sardine, Spanish Mackerel, Yellowtail, and Bonito
The lineup of Yamato's dried fish. Aside from yellowtail and bonito, many of these fish names may be unfamiliar, but they are all very fatty and delicious.
Mahi-Mahi is a type of fish distributed in the Asia-Pacific region, including Japan. Its flesh is white and soft, and it is considered to have a rich, fatty flavor due to its high-fat content. It is also often used as sashimi or in sushi.
Urumi Sardine is a type of sardine that inhabits the waters around Japan. It measures about 15cm in length, similar in size to other sardines, but differs in that its scales are fine and smooth. Its flesh is soft and fatty, making it suitable for sashimi, salted grilled dishes, or simmered dishes. Especially from spring to early summer, it is fattier and richer in flavor, making it a delicious seasonal fish. As a relative of other sardines, the Urumi Sardine is also considered a highly nutritious fish.
Spanish Mackerel (Sagoshi) is a type of bonito that inhabits the Pacific coast. It is characterized by its distinctive blue-purple body and mackerel-like flesh. It is rich in fat, making it full of flavor and satisfying to eat. It can be enjoyed in various dishes such as sashimi, grilled, simmered, or in namasu (vinegared dish).
Yellowtail (Buri) is a type of amberjack that inhabits the waters around Japan. Its flesh is white and soft, and it is considered to have a rich, fatty flavor due to its high-fat content. It is often used as sashimi or in sushi, and also pairs well with grilled dishes, simmered dishes, and hot pots.
Bonito is a type of mackerel that inhabits the waters around Japan. Its flesh is red, and it is rich in fat, making it full of flavor. It can be enjoyed in various dishes such as sashimi, tataki (seared), tataki-gohan (rice with seared bonito), grilled, teriyaki, and namasu (vinegared dish). The peak season for bonito is autumn, when it is fattiest and most delicious.
Ise-Shima: Rich in seafood, mythology, and historical charm.
Ise-Shima is a region located in the southeastern part of Mie Prefecture, and it is one of Japan's most famous tourist destinations. Its main towns are Ise City and Shima City. This region is deeply involved with mythology and history, featuring shrines such as Ise Grand Shrine, Naiku, and Geku. In particular, Ise Grand Shrine is the headquarters of Japan's State Shinto, attracting many worshipers annually.
Among them, the Oharaimachi of Ise City, known as "Oharaimachi," was once said to be a hub for gambling and prostitution. To purify these wrongdoings, the custom of "Oharai" emerged in the current Oharaimachi during the mid-Edo period. Oharai is a ritual for purifying the body and mind, which later became established as the exorcism of Ise Grand Shrine.
Another historical tale passed down in Ise-Shima tells of a small island called Ooishijima, located within the Goro Island Shrine in Shima City. According to legend, evil spirits once dominated the island, and the islanders are said to have built the Goro Island Shrine to exorcise these spirits.
While Ise-Shima is famous for high-end ingredients like Ise lobster and abalone, dried fish production has been thriving there for a long time and has been a local favorite. Therefore, Ise-Shima's dried fish are an extremely important part of the local food culture. There are many types of dried fish, including horse mackerel, mackerel, bonito, and saury. These fish are seasoned with salt and then sun-dried or air-dried to bring out their delicious flavor. Dried fish, known for their richness and umami, are enjoyed as a side dish for rice or as a snack with drinks.
"Yamatou no Himono" - Over 55 years of tradition
This is a new form of dried fish called "boneless skewered dried fish." It uses fresh fish caught in Ise-Shima, with bones removed and then grilled to perfection. We are particular about the salt used, adding no additives, and only using "Umi no Sei," traditional sea salt from Izu Oshima. It comes pre-cooked, so you can eat it directly from the package. If you want to warm it, simply place the package in hot water for about 20 seconds.
Yamatou's dried fish employs an authentic method of "natural, hand-opened, and sun-dried." Despite this, we have created an appealing skewered dried fish that can be easily eaten with one hand.
For over 55 years, we have been committed to the authentic production method of "natural, hand-opened, and sun-dried" for our dried fish, operating businesses in dried fish manufacturing and wholesale, as well as fresh and live fish wholesale. Our main factory is located in Minamiise Town, where we produce dried fish using fish landed at Minamiise Fishing Port.
I believe most camping trips usually head towards the mountains.
I hope your solo camping experience, enjoying seafood while forest bathing, will be wonderful.
