静岡県·特産品
Shirasu (Whitebait)
When piled high atop freshly cooked rice, shirasu becomes a feast in its own right. Shizuoka's shirasu are raised in Suruga Bay, which is fed by the snowmelt from Mount Fuji and nutrients from the Southern Alps. The nutrient-rich seawater welling up from the bottom of Japan's deepest bay nurtures plankton, which in turn gives the shirasu a plump and tender texture. Ports such as 用宗 (Moyonozu) and 舞阪 (Maizaka) are close to the fishing grounds, and because the catch is chilled with ice immediately after being caught before returning to port, its high freshness is guaranteed. Freshly landed 'nama-shirasu' (raw whitebait) melts in your mouth; when boiled (kamaage), it becomes white and fluffy; and when dried (shirasu-hoshi), its umami becomes concentrated. Taking a large bite of a shirasu-don feels like having the bounties of Suruga Bay all to yourself. Please come to Shizuoka and savor this gift from the sea that can only be tasted because of its freshness.
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