Friendly faces call out greetings as I stroll through the morning market in Wajima on the northern end of Noto Peninsula, Ishikawa Prefecture. I'm a big supporter of the fish sauce and fermented foods sold here, and it seems some vendors have remembered me. There may be less wrinkled women selling their wares here, but a fresh crop of grandchildren have been slowly taking over some of the stalls. There's hope for the future of Wajima's traditional seafood, such as himono (air-dried fish), fish fermented in nuka (rice bran) and ishiru (fermented fish sauce).