Grillin & ChillinThis weekend was gorgeous! Saturday and Sunday were sunny, clear and warm, so naturally we were at the beach both days--Saturday, to hike to a great Fuji viewing spot that we know of and Sunday to meet up with Enamoto San's family. They picked up local seafood and we brought plenty of microbrewed beer, veggies and chili. The highlights were definitely the Red Hook Beer (his wife couldn't get enough of it,) and the giant scallops and clams. All of the seafood was cooked right over coals on the beach with Fuji in the background. Everything was cooked as-is or with one simple seasoning; the clams were given a gentle dose of beer to "get them drunk" and the scallops a little pat of butter to simmer in.
After a pickup game of baseball and a few strolls, we nibbled on dried stingray fins and tuna steaks. Who knew dried stingray with a little Kewpie mayo and Shichimi (spicy seasoning) was so killer?! I could liver here half my life, (and I literally almost have,) and still learn something new every time we get together with our Japanese friends.