愛知県·特産品
Shirasu (Whitebait)
Freshly boiled shirasu is plump and pure white. Minamichita, located in the southern part of the Chita Peninsula, is one of Japan's leading production areas for shirasu. Surrounded by Ise Bay, Mikawa Bay, and the open sea, Minamichita is blessed with abundant fishing grounds. To maintain freshness, shirasu landed at good ports like Suzaki at the southern tip are boiled in pots on the very same day. The resulting 'kamaage-shirasu' (pot-boiled whitebait) boasts a lack of fishy odor and a soft, bouncy texture. It is a simple, rustic deliciousness that captures the bounty of the sea. Place a generous amount over freshly cooked rice and add just a single drop of soy sauce. Because it is eaten so simply, the richness of the Chita sea comes through directly. A kamaage-shirasu bowl is a true luxury unique to Minamichita.
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