Cover photo courtesy of Awaji Island Tourism.
Visiting Yura Port on Awaji Island, I had the opportunity to experience a place where the hustle and bustle of the fishing industry comes to life away from the typical tourist fish markets. That time there allowed me to see the vibrant auction at the Yura Fisheries Cooperative! The fish at these auctions are then given to top hotels, Toyosu fish market in Tokyo, and Michelin restaurants.
As I arrived, I felt a sense of excitement to be part of a private experience, where only industry professionals were involved. This intimate atmosphere allowed me to appreciate the dedication and pride that each fisherman and fish broker brought to their work. I was particularly struck by the fishermen, who lined up box after box of their fresh catch with such pride, and the knowledgeable buyers who quickly assessed the quality of the fish and even told me the features and ways to prepare each fish.
I was amazed to learn that Awaji Island’s waters yield such a diverse catch. Everything from crabs and shrimp to eels, squid, and octopus. I hadn’t realized the richness of the local marine life from this island off the coast of Kobe until I saw it for myself.
The auction itself was a whirlwind of activity. Fishermen brought in fresh fish from their boats, and the middlemen swiftly assessed the offerings. They wrote prices in chalk on small tags and threw them into designated boxes as bids were made. This fast-paced process, filled with tension and excitement, showcased the professionalism and speed of the industry.
These auctions can continue for a couple of hours, although I got to witness about half an hour. The atmosphere buzzed with the sound of fish being sold, prices being shouted, and boats arriving with fresh catches. I was told that even sometimes, auction could stretch into the evening, but even during my visit, the energy was high!
This experience was a reminder of the hard work behind our meals and the culture that thrives away from the typical tourist paths. The experience starts with a tour of the fishery and explanation of all the catches, auction viewing, and a grand lunch using fresh fish from the auction itself. For lunch we ate at Orca, a quaint eatery that prides itself in offering seasonal fish and using fresh catches. I left feeling grateful for the opportunity to engage with such passionate individuals and witness their craft firsthand. If you ever get the chance, I highly recommend experiencing this lively auction for yourself and get a glimpse into Japan’s fishing culture.
Inspired to take a trip to Japan? Whether you need a guide, transportation, and accommodations, or want to experience this yourself, get in touch! We can make it happen.