Thank you for sharing. Sorry I am not a Japanese nor I do speak or write in Japanese. Anyway, as I was watching your video, something in your cooking @5:15 caught my attention where you cooked little white fishes (we called anchovies) with fennel seeds. This reminded me of my long ago trip visiting some old friends and relatives in Indonesia. They took me to a seashore village in eastern Sumatra island and we went out with local fishermen in a small motorized fishing boat just to catch these small white fishes. Upon returned to the dock, they sold these little white fishes (still fresh and alive) to a local processing plan. Then, we went to the company and saw how they processed the little white fishes. Basically, they first thoroughly washed the catch with clean fresh water several times. Then, they drained and dried the catch before steam cooked. Once steam cooked, the little white fishes went into dehydrator (basically a low temperature oven) to get rid off moisture. Probably that's the time they added some seasonings. Then, they packaged and shipped out in containers to be exported to Japan. I won't be surprise if those little white fishes you cooked were imported from Indonesia and probably also from the same processing plan. Anyway, the owner told us that this type of anchovies are Japanese favorites in Japan and gave each of us a package (probably weighted around 2 Kg). I tried it and to my surprised it's crunchy and tasted very good, too. Now, I know why the owner said so. Cheers.