{"id":1303,"date":"2025-09-02T17:59:39","date_gmt":"2025-09-02T21:59:39","guid":{"rendered":"https:\/\/living.okinawa.halekulani.com\/?p=1303"},"modified":"2025-09-02T17:59:42","modified_gmt":"2025-09-02T21:59:42","slug":"%e5%a4%a7%e5%9c%b0%e3%82%92%e6%98%a0%e3%81%99%e4%b8%80%e7%9a%bf","status":"publish","type":"post","link":"https:\/\/living.okinawa.halekulani.com\/en\/%e5%a4%a7%e5%9c%b0%e3%82%92%e6%98%a0%e3%81%99%e4%b8%80%e7%9a%bf\/","title":{"rendered":"A Taste of Place\u00a0"},"content":{"rendered":"
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The morning in Nanjo is overcast, and as a fine drizzle falls from the low-hanging clouds, chef Norihiko Hinata watches a long, narrow gyosen (Japanese fishing boat) sputter toward the dock at Umino Fishing Port. He banters amicably with the boat crew while the dock workers rinse and sort the day\u2019s catch in preparation for the morning auction.<\/p>\n\n\n\n

Ambling along the orderly rows of fish displayed in ice-filled trays on the cement floor, Hinata inspects the offerings. Heeding the piercing blast of a whistle, he joins the other buyers around the auctioneer, whose cap and uniform are embroidered with the logo of the Chinen Fisheries Cooperative. The bidding commences, and the auctioneer, his tone brisk and business-like, calls out each tray one by one, naming a price.<\/p>\n\n\n\n

When the auctioneer arrives at a tray of three large kobanzame (remora)\u2014the fish Hinata plans to prepare that afternoon for patrons of his restaurant, Be Natural\u2014Hinata drops his tag. He is the only bidder for his catch of choice, and, when the auction ends, he bows with gratitude and collects his prize.<\/p>\n\n\n\n

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