Etsu no Yutaka

During the etsu (Japanese anchovy) fishing season from May to July, Chikushi no Homare Sake Brewery, a brewery that dates back to the Meiji era (1868-1912), opens its banquet room to serve etsu cuisine. The menu includes the anchovies served in many ways—arai (finely sliced and chilled), cooked whole, or simmered, as well as in soups, nanbanzuke (deep-fried and marinated in a spicy sauce), rolled egg omelets, with fried yuba (tofu skin), in dumplings, and more, served with narazuke pickles and, of course, sake. The old-style atmosphere and surrounding garden greenery add to the enjoyment of the seasonal Jojima cuisine.