The atmosphere this morning felt a little different from the days prior.
The sunlight was strong from the early hours, carrying the air of approaching summer.
At the market, I came across some horse mackerel (*ma-aji*) from Shimizu.
I had already reserved some excellent horse mackerel from Suruga Bay, but the market representative called out to me:
"You might prefer this one—it was just dispatched. The Chairman used to love fish like this."
That single comment made me decide to switch without hesitation.
Because it had just been dispatched, the flesh was tender, the body firm, and the eyes clear.
The moment I held it in my hand, I knew: "This is the fish for today."
Next week marks my father's *Hatsu-bon* (the first Obon festival since his passing).
I was truly happy and grateful that the market representative casually remembered my father and reached out to me.
It was a morning that made me realize once again how the bonds my father built with everyone at the market over the years are still being warmly carried on today.
In addition to the mackerel, I also sourced sea bream from Awaji Island, scallops from Hokkaido, and tuna.
I select each ingredient with deep gratitude for the people who make them available to us.
I will cure the horse mackerel in vinegar, prepare it as a "Seafood Carpaccio Salad," and serve it to our customers with all my heart.
