Misumi-cho in Hamada has a thermal power plant on the coast, with towering chimneys. We board Kaiho-maru at Misumi Port and head out for squid fishing. First, we check our clothing. Clothing that can stand up to squid ink is needed. We also put on seasonal cold-weather gear and boots. Donning the prepared life jackets completes the look. Departure takes place before the sun sets!
We head offshore from Misumi Port for about 30 minutes. The sun gradually sinks westward, and sunset falls on the horizon. This is the sort of romantic evening scenery one finds at sea. When the sun goes down and lights come on, the squid fishing starts.
The fishing makes use of original techniques by the ship's captain, Hiroki Arai, as well as traditional hooked lures, for a kind of fishing called "squid metal." We reel in the lures and tug the rods little by little to make the lures move like live fish, attracting squid. From here, it's a battle of patience with the squid. A catch is signaled when a squid grabs the lure and pulls. The rod bends and feels heavy. When a pull is felt in the hand, we fully wind in the reels. The joy of "I caught a squid!" is fleeting. The squid spits its ink with vigor, and can fly right into you! That, too, is one of the real pleasures of squid fishing.

Captain Arai prepares the caught squid on-board using a method called "nerve marinade." The translucent pieces of raw squid are sweet with a firm crunch. This is a real fisherman's meal. After enjoying a few hours of fishing, we're back at the port and finished.
Kaiho-maru rests in a very large Japanese-style building. Caught fish can also be prepared communally here. Squid caught on your own has an exceptional taste. It was a fun fishing experience.