Matsukawaura Bay specialty revived! Exquisite grilled seafood that lets you savor the natural flavor of fish
2024.02.06
Along the Matsukawaura Bay in Soma City, Fukushima Prefecture, “hamayaki” (beachside grilling) held at the entrances of various guesthouses was a local specialty. Although it disappeared after the Great East Japan Earthquake in 2011, it was revived in 2021 and is once again gaining popularity. The exquisite hamayaki, which allows you to directly savor the deliciousness of “Joban-mono”, is filled with the sentiments of the young guesthouse proprietors who wish to carry on the region’s traditions.
Revived local traditions
It is said that hamayaki around the Matsukawaura Bay began when the fishermen’s wives would start fires on the beach to warmly welcome the fishers returning from the sea, grilling and eating the freshly caught fish. Before the earthquake, every guesthouse would grill fish and shellfish over charcoal at its entrance for tourists and guests, and the savory aroma would waft throughout the entire area.
“We want to restore the scene of Matsukawaura with hamayaki.” – In 2021, ten years after the devastating earthquake, the young guesthouse proprietors of Matsukawaura took action. After interviewing the older generation to learn about the skewering methods and sauce recipes, they revived the traditional “hamayaki”. According to Isao Kanno, the young proprietor of the guesthouse “Isamiya”, it was the local residents who were the most delighted about the resumption of hamayaki. They had been waiting for that “nostalgic” aroma to return to the Matsukawaura Bay.
Experience Joban-mono in its full glory
The skewering technique of the young proprietors shines.
With Soma’s hamayaki, you can, of course, enjoy the delicious flavor of Joban-mono seafood. The grilling area features whelks and surf clams in addition to flounders, crimson seabreams and other fish. Soma’s hamayaki is characterized by using whole fish with the head intact and the “odori-gushi” technique, where a bamboo skewer is passed through the fish without exiting its body. This method keeps the skewer from burning while allowing for a beautifully grilled fish.
Grilling over charcoal makes the surface crispy while keeping the inside tender and soft.
Shellfish are coated with a special sweet and salty sauce, and this “secret” sauce is simply exquisite. Lightly grilled rice balls are generously coated with this sauce and then grilled further until they become fragrant. They make the perfect accompaniment to hamayaki.
At the guesthouse “Isamiya”, hamayaki is offered in front of the inn every weekend, attracting many passersby with its enticing aroma. Additionally, the “Matsukawaura Guide Association”, formed by young guesthouse proprietors, offers a lodging plan where guests can interact with the proprietors while experiencing everything from skewering to grilling. While enjoying hamayaki, guests can also fully experience the charm of the Matsukawaura Bay. Why not visit the area to try the exquisite hamayaki made with Joban-mono?
●Guesthouse Isamiya
92-1 Funakoshi, Obama, Soma City, Fukushima Prefecture
Tel：0244-38-8216
