JAL, which has bases throughout Japan, has been continuously implementing regional revitalization initiatives (currently the “JAL Furusato Project”), and in August 2020 launched the “JAL Furusato Ambassadors,” cabin crew members selected through an in-house recruitment process who move to the area to promote initiatives in their respective regions. In December of the same year, JAL appointed “JAL Hometown Cheering Troops” who are involved in regional revitalization while serving on board. The aim is to develop products and solve regional issues for hometowns and other regions with which they have connections, utilizing the knowledge they have accumulated as flight attendants.
We interviewed Ms. Kimiko Miura, a JAL Furusato Ambassador, who had a fishing experience in Aomori.
–What can you tell us about your initiatives?
Hello everyone! This time we would like to introduce our fishing experience in Saimura, located in Shimokita Peninsula, Aomori Prefecture.
Since FY2021, the village of Sai has been implementing a variety of initiatives to create a tourism experience fishery, including inviting experts to hold meetings for creating experience projects and organizing fam trips.
–What kind of experience did you have?
In the fishery experience, participants experienced the handling of octopus, sea cucumber, and cod, making fisherman’s rice, rope work, and a tour of the fishing port. The octopus was first seared, and the participants struggled with its moving legs and suckers. Sea cucumbers are a common food in Aomori, and their crunchy texture is very tasty. It was the easiest to handle because of its firmness. Cod is difficult to cut into three pieces because its bones are warped like a Y shape. The octopus was boiled through and served as sashimi, the sea cucumber was served as sashimi as it was cut, and the cod was cured in salt for a day and stewed with green onions and shiitake mushrooms for a hot pot.
–What are your future plans and prospects?
Currently, the only activity that can be experienced is sea urchin peeling at the Tsugaru Kaikyo Cultural Center Arsus, but we hope to realize experiences such as fish cleaning and cooking fisherman’s rice in the future.
The local fishermen we met this time were captains of sightseeing boats, performers in the Fukuura Kabuki*, and many other faces besides fishermen.
*Fukuura Kabuki is a fishing village kabuki that has been passed down only orally in the village of Sai, and is performed once a year during the spring festival in April at the Kabuki House in Sai Village. Fukuura is the name of a place in Sai Village.
The meals at the “Guest House Miyano,” where we stayed this time, were very luxurious and delicious, using plenty of ingredients from the village of Saidai.
–What is your message to travelers?
Although the village of Sai has a strong impression of Butsugaura, it is a place rich in seafood. In such a village, a sea urchin festival is held every year in mid-June. The image character of Sai Village, born off the coast of Butsugaura, is written “Untan” and reads “Untan.
At Chokotto, located next to the Tsugaru Kaikyo Cultural Center Arsas, where the sightseeing boats depart from, you can enjoy “Unigiri” (sea urchin and rock seaweed) made from sea urchin and rock seaweed produced in Saidomura. It is a must-try when you visit Aomori.
© Source travel watch
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