Shizuoka's food cultureKnow

Shirasu is the name given to young anchovies or sardines that are about one or two months old and up to about 1 centimeters in size.
In Shizuoka Prefecture, many rivers flow from the Enshu Nada Sea, which serves as the fishing grounds, to the coast of Suruga Bay, and the prefecture is rich in plankton that nourishes shirasu, resulting in one of the largest hauls in the country.

The fish is caught using boat trawl fishing from the end of March to mid-January.
The mainstream of whitebait fishing is ``Nisobiki'', in which two boats pull the net in unison, and is carried out from spring to autumn. In addition to ``raw shirasu,'' which can be enjoyed as a whitebait, it can also be eaten fried in a pot or dried.

Fresh shirasu can be eaten as "raw shirasu," but other famous processed products include boiled shirasu (kamaage shirasu), dried shirasu (dried shirasu), and dried "tatami iwashi" (folded sardines), which are raw shirasu stretched into a thin sheet of seaweed and then dried.

【store information】
Shimizu Fisheries Cooperative Mochimune Branch Direct Sales Office
https://www.pref.shizuoka.jp/sangyoshigoto/suisan/suisangyo/uocching/1003392/1043930/1028033.html
2-18-1 Mochimune, Suruga-ku, Shizuoka City
054-256-6077

[Contact]
Shimizu Fisheries Cooperative Association Mochimune Branch
054-259-2111

How to make raw whitebait rice bowl

Materials

Raw whitebait, green onions, shredded seaweed, wasabi

How to eat

Sprinkle chopped nori seaweed on top of the rice and then top with raw shirasu.

Wasabi sauceIt tastes even better when eaten with oil.