For the Grinder…

Mazzafegati!  According to the R&P recipe (fresh, non-fermented, with pine nuts, wine and lots of orange rind)!

Last of the octopus

dealt with: drenched in sumiso (with wakame and lightly pickled cowcumber):

and finally a pasta dish, where the last remnants of the octopus, offcuts and all, were chucked into a pot with tomatoes, onions, red wine, green olives, smoked paprika, parsley and four cloves of garlic…

She Rises! (and a few other octopus-related photos)

The tako-ojisan makes an appearance (I’m wearing a mask because of a cough and I am preparing food for all the family, not because I am some germ-obsessed lunatic).  Here the octopus have been de-slimed (using Captain Yutaka’s secret method) and are ready for eating/cooking…

Somewhat inevitably, the takoyaki machine was wheeled out.

Dessert was takomeshi (one-pot octopus and rice) made conveniently in the rice cooker:

My memory after these dishes becomes a little patchy, but the octopus was delicious and it is all thanks to Captain Yutaka of Yutakamaru, sailing from Nakaminato Harbour, Ibaraki!

Jurassic breakfast

Courtesy of Mr. S., a gift from Hokkaido!

Just another dawn at sea

The sea it was a-boiling!

It’s tako time!

Merry New Year

Wishing you all calm seas and tight lines for 2017!

It’s that time of year again

Haze time!

Most of the fish were disposed of in the orthodox manner:

haze tenpura