8/17(Saturday) National Mountain stream Fishing Tournament 🎣🔥 It's the topic 💪 of fishing competitions again Today, the National Mountain Stream Fishing Tournament was held in 🤩 at the Mikasho River, a tributary of the Gokase River This is 👏 the second time following last year Many participants, including about 70 children and 100 adults, gathered at the 😚 Sankasho River As I thought at the fishing tournament in Kuraoka, fishing is an Activities for men and women of all ages. A lot of people are really enjoying it, and it's 😳✨ wonderful By the way, this time too, the children ands 😆 fish What! It is said that eels are mixed, so both children and adults watching the game are enthusiastic 🔥🔥🔥 I'll definitely pick it up and come back! 🤣 After the great excitement, there was a weigh-in and and an award ceremony 🏆✨ Mass prizes were awarded to 1~3rd place, and other big prizes were and 🙌 The first place winner caught 4.16 kg 🎉👏 A little fish 😲 for 2 2L PET bottles! 👏 Congratulations 😆💕 on winning the championship In addition, the big prize is a second-year junior high school student! I caught a big 34 cm fish and won a prize 🤩 Where was such a big fish lurking!? congratulations🥳👏 Premiums will be held 🫢 in the lottery after that. Adult and children are both smiling and the fishing tournament is over 🙌 Obon and fishing tournaments are over, and it's starting to get cooler little by little... When it's hot, you want summer to end early, but when you feel the end, it's 😌 sad Let's not succumb to Obon fatigue and heat fatigue and continue 🕺✨ to be healthy after this

Creative Local cuisine "Chiba-san" What is Mr. Chiba...? This dish was devised based on the "sanga-yaki" in which fishermen in Samukawa, Chiba City, who supported Edo-mae, roasted fish caught on a boat with condiments and miso paste. Tataki, which is made by cutting ingredients such as fish and meat into small pieces, adding miso, green onions, large leaves, and ginger and pounding them with a knife, and "Namero," which is further finely pounded and eaten raw, is a creative local cuisine created by adding additional ingredients and cooking methods. When you come to Chiba City, please enjoy the "Chiba-san" created by famous restaurants in Chiba City with their unique personalities and ideas! < is a local fisherman who grills Tradition> At the end of the Edo period, fishermen's boats in Samukawa used to cook the fish they caught on board for a meal. Soy sauce spills out, so the seasoning was exclusively miso. It is said that the origin of "sangayaki" is a dish (tataki) made by pounding the caught fish with condiments and miso, dipping it in the back of the shamoji and roasting it over a fire. These dishes, which were invented by the fishermen of Samukawa who wanted to deliver the fish they caught to Edo while they were still fresh, out of the need for on-board cooking, are a valuable culture that tells us that Chiba supported "Edo-mae". (Written by Samukawa Shrine Ujiko Youth Association)

It is a "kichiji" that yawns loudly. It is also known as "Kinki" and "Menme". Except for feeding, it is almost always still. It's hard to see something like this! It is a very tasty high-grade fish.