Ibaraki Prefecture's coastline extends about 200 kilometers along the Pacific. Warm and cold currents meet off the shoreline, creating fertile fishing grounds. Many fish types are landed year-round at the ports. But anko, or monkfish, is a special delicacy in winter-both its fatty meat and liver. In Kitaibaraki, our traveler David Wells samples dobujiru, a hot pot using anko, which was originally devised by fishermen. David discovers that dried sweet potato making is in full swing in the coastal area of central Ibaraki, where the dry wind and sunshine sweeten up the produce. Leaving the sea behind, David follows a river inland to Lake Hinuma, a brackish salt water marsh. The shijimi, or Japanese basket clam, caught in Hinuma in winter is prized for its rich flavor and plump meat. David Wells, a Japanese cuisine chef, delights in the winter delicacies, nature and a simple way of life in Ibaraki.