The Hidaka region is home to thoroughbred horses. The two enjoyed interacting with horses in the great outdoors. Discovered the "Mother of the beach direct sales shop". The store's specialty was hot fluffy fish cakes. The best product was made from the ovaries of the willow octopus, called "tako-manma". In the Hidaka region, sea urchins caught during this season are marketed as "spring sea urchins". At a restaurant, we enjoyed a bowl with a generous portion of "spring sea urchin" on top. Spring sea urchins grow on delicious kelp from the Hidaka region and are characterized by their sweetness. After dark we headed to an izakaya in Shizunai. An old private house and the kerosene lamps create a nostalgic and warm atmosphere. The most popular dish at the restaurant is grilled half a young chicken over a charcoal fire. The secret of its flavor lies in its original seasoning, Saturated Salt Sake. This all-purpose seasoning is made by dissolving salt in sake and adding Hidaka kelp extract.