神奈川県·郷土料理
Kamakura Shirasu (Whitebait)
Place glossy, silver-shining fresh shirasu atop a bowl of steaming hot rice. As they burst delicately in your mouth, the umami of the sea overflows. Kamakura's shirasu is the very essence of the Sagami Bay's bounty. Because the fishing grounds for shirasu are located near the coast of Sagami Bay, the time from catch to landing is short, boasting exceptional freshness. The fishing season generally runs from March to December, with a closed season from the beginning of the year until early spring. Fresh shirasu in particular is highly perishable, making it a precious delicacy that can only be enjoyed on the very day it is landed. In the spring, they are small and plump; in the autumn, they are rich with fat. From fresh shirasu to boiled varieties, there are many ways to enjoy them. It makes you want to head to the seaside town in search of the freshest catch.
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