Yet another platter of brilliant invention.
A seashore composition, with wakame seaweed, sun-dried shrimp and a jumbo hamaguri clam, all arranged on a dune of edible sand (mostly made of dried, powdered iwashi sardines)...
…complete with a message in a bottle.
The shell itself, once we had eaten everything and drained it of all the rich juice, was a handsome object in itself.
That was just the first of many delicacies we were served late last month.
There were all kinds of good things throughout the meal, but special mention has to go to the main course: a wonderful takikomi gohan cooked with an abundant quantity of hotaru-ika (firefly squid) fresh from Toyama Bay.
It's the end of that particular season now, so it was great to enjoy them one last time this year...