愛媛県·海鮮
Shirasu from Sadamisaki
The whitebait landed at the tip of the Sadamisaki Peninsula, Japan's longest peninsula, boasts exceptional freshness. Small fish caught in the Bungo Channel and Uwa Sea are boiled in a pot while still fresh. Sadamisaki shirasu is boiled in 100-degree water within approximately one hour of being landed, then rapidly cooled to finish. The speed unique to a land where fishing grounds spread right before your eyes creates a plump texture and the aroma of the sea. In addition to kamaage (boiled), the charm lies in being able to taste freshly caught nama-shirasu (raw whitebait) as well. Simply topping freshly cooked rice with a generous amount of kamaage shirasu turns it into a feast. Please come and taste the blessings of the Sadamisaki sea right from its source.
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