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Shizuka visits Miyagi Prefecture’s Ishinomaki City, for a deep-dive into the world of hoya, a.k.a. sea pineapple. She meets Watanabe Yoshiki, a hoya seller, at the jokingly nicknamed “Maeami Beach” (マエアミビーチ) to hop aboard a boat and see firsthand how sea pineapple is cultivated.
They start with baby sea pineapple, which are attached oyster shells, fastened to a rope, draped over the side of the boat, and immersed in the water; their location marked by floating buoys. Then, they travel to another location to retrieve the fully-mature sea pineapples, which have been growing for 3-4 years. Back on land, Shizuka sees how sea pineapple is processed and packaged at a factory, before tasting the final product for herself.
Shizuka tries sea pineapple that’s prepared four ways:
(1) fresh and uncooked sea pineapple
(2) simmered sea pineapple
(3) raw sea pineapple that’s fermented with shiokoji (a type of cure/marinade that’s made of salt and rice koji)
(4) hoya kimchi
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ABOUT BYFOOD:
ByFood is Japan’s one-stop platform for foodie travelers. Here, visitors can book food experiences (food tours, cooking classes, dining experiences, tastings), place restaurant reservations without Japanese, and learn about Japanese food culture and places to eat in different regions of Japan.
ByFood strives to make Japanese food culture accessible to anyone, removing the language barrier and accommodating dietary needs. And if your perfect food experience isn’t available on our platform, the VIP Gourmet Concierge will create one that is custom-made for you.
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🎬 CREDITS:
HOST » Shizuka Anderson
DIRECTOR » Joji Kurosawa
VIDEO EDITOR » Esteban Haga
PRODUCER » Serkan Toso
AloJapan.com