Making A Traditional Japanese Bamboo Fishing Rod

Well the proof is in the pudding, and a fishing rod isn’t just for show. So I took it out on a whiting trip the week after it was ready, and it turned out to be a fantastic fisher. Long enough for decent casting but soft enough to really let the fish take the bait before setting the hook, and I took a couple of beasts that day and it held out fine. Despite the rain and wind, I managed to get a photo of the first whiting I caught on the first rod I ever built. Other than perhaps snagging a record fish, can fishing get any better than that moment?

As is often the case, my day ended with a delicious seafood dinner. Although whiting is excellent made into tempura, it is also very acceptable when breadcrumbed and fried. The coat really seals the whole package, so that the flesh poaches in the steam from its own moisture rather than absorbing the oil, and comes wrapped in a golden, crispy coat. All that was needed was a spot of mayonnaise or tartare sauce, and of course, a beer or two to help it down.

Anyway, that is the end of my rather longwinded narrative. Although it sounds obvious, I have found out for myself that rod making really is rewarding on a number of levels and I am currently in the process of making two more: one for traditional goby fishing and the other for a type of freshwater carp called herabuna here. I look forward to using my whiting rod for years to come and am sure to have some more good days out with it, regardless of the bag at the end of the day. I am doing my best to improve my techniques and also trying to meet as many traditional rod craftsmen as I can, to learn what I can and see what different people use in their workshops, and of course to look and drool at the top-of-the-range rods they offer. The makers I have met so far are often flattered by a foreigner taking an interest in their profession and are very hospitable and generous with their knowledge. For one thing, they know I will never be as skilled as them so I will never be a competitor!

On a lucky day in Tokyo, June 2009,

Adam Guy

Adam Guy
After growing up in London (England) Adam has now returned to the city of his birth, Tokyo, where he lives and works as a biologist. He enjoys cooking in the evening with the day’s catch, using both Japanese recipes and those of his own creation, almost as much as he enjoys the actual fishing. Choosing what sake rice wine to go with the fish is another pleasure. Although Japan is probably more famous among fishermen in the West for its high-technology fishing tackle companies, recently he has become interested in traditional Japanese fishing techniques, using older tackle such as bamboo rods. In between fishing trips, he also enjoys reading, traveling and painting.

Adam’s other contributions include: An Introduction to Fishing Japan, A Different Kind of Fishing, Fugu, Japanese Cuttlefish, Japanese Flounder