Happy New Year to everyone from 2018 to 2022. I hope this year will be a good year for all of you. I had "Ezo abalone steak" at the end of the year. On New Year's Eve, I had appetizers from southern France and my annual "oyster festival", but this review is a collection of past experiences. A former subordinate I used to work with still gives me a special gift every year. He now lives in Bikuni, Shakotan, and sends me local specialties every summer. A few years ago, he gave me homemade "salt sea urchin" with an amazing salty taste, but recently, due to aging fishermen and poor sea urchin harvests, he started sending me "abalone". I made "abalone salted fish guts" by removing the liver and salting it. The sea breeze scent from the liver is amazing. I sautéed it with garlic, olive oil, and butter. Abalone is truly delicious when cooked. I sliced the "sashimi" on the day it arrived. It also had a crunchy texture. Even though I have left the workplace, my former subordinate still faithfully sends me gifts. It's a grateful connection from my past workplace.