Raise your glass to shishamo, a sun-dried Japanese delicacy

Shishamo fish are hung out to dry in Mukawa, Hokkaido, on Wednesday. (Credit: The Yomiuri Shimbun)

Dried shishamo, a type of fish, has reached its peak season in Mukawa, a town in Hokkaido that faces the Pacific Ocean.

Specialty shops salt the fish with seawater, skewer them in batches of 10 and hang them to dry from the store's front eaves. The sparkling silver hues of the flesh catch shoppers' eyes.

Kanedai Ono Shoten, a long-established seller, started hanging shishamo on Oct. 2 and will continue displaying the sun-dried delicacy until late November.

"Thick and fatty shishamo will keep being hauled in," said the president of Kanedai Ono Shoten. "I want many people to taste it."

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