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Planning a Trip to Katsuura, Chiba

Following the last post where we traveled the fisherman's town of Katsuura for its fresh Bonitos, abalones and more seafood, today I am going to put down my knives and pick up my camera for a photo shoot!

The Katsuura actually belongs to the Boso-hill area, as the very east end of the Fossa Magna, a Graben that separates Japan into the eastern and western halves geographically, this is an area of vigorous geological activities. The Boso hills is formed when seabed sediments are pushed up during one of these events. Being so, the cliffs are of complex geological composition, and only thanks to that, sea caves and pockets can be formed to harbor all the delicious seafood that we not enjoy! Naturally, eroded landscapes are photogenic as always and are truly worth a day or two, or three! To capture onto film, or eh, sensor...

Enjoy cooking one of the freshest seafood in Katsuura, Chiba

When traveling around the world, cheap and exotic local produce and fresh seafood are often something that tries to awaken your inner chef, yet especially in Japan, it is often impossible to "cook on the go", leaving these beautiful ingredients somewhat a privilege of the locals. Keeping in your suitcases kilograms of cooking utensils may seem a workaround but trust me it is a huge burden when you drag it around, and don't even think to carry cooking gas onto planes!!

Katsuura is about 1 hr 40 mins on the Express train from Tokyo. This pacific-facing fishing village is a small one, but it is home to one of the four oldest morning markets in Japan, the other three being Washima, Takayama and Yobiko. Perhaps what makes this market so special is its proximity to Katsuura fishing port, a mere 5 mins walk away.