宮城県·郷土料理
Yuragi Shirasu (Whitebait)
The raw shirasu from Yuragi features translucent flesh that sparkles brilliantly. This flavor, where freshness is everything, is a luxury that can only be experienced at the source. In Yuragi, Natori City, juvenile anchovies that arrive in Sendai Bay via the Kuroshio Current are primarily landed from summer to autumn. Often referred to as the 'northern limit of shirasu,' they are characterized by their plump texture and subtle sweetness. At Kawamachi Terrace Yuragi, a riverside commercial facility rebuilt following the Great East Japan Earthquake, you can enjoy various bowls crafted with each shop's unique touch, such as raw shirasu bowls, boiled shirasu bowls, and two-color bowls. The availability of raw shirasu depends on the day's catch. If you are lucky enough to encounter a fresh bowl, it becomes a reward for visiting Yuragi.
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