• Shirasu-don (rice topped with small sardines)'s photo

Shirasu-don (rice topped with small sardines)

Kamakura


Fluffy and moist! Kamakura’s famous bounty of the sea

“Shirasu” is the generic name for juvenile sardines, sand lances, and herring. These are eaten in a variety of ways in Japan, such as boiled, dried, and raw with soy sauce. They have a slightly salty scent with a fluffy, soft texture. Kanagawa’s Kamakura and Shonan areas are famous in Japan for shirasu. They are in season from April to December, and one of the most famous dishes is shirasu-don, which is fresh shirasu piled on a bed of rice in a bowl.

  • Shirasu-don (rice topped with small sardines)'s photo

Shirasu-don – kettle cooked or raw, both are popular

There are two types of shirasu-don, kettle cooked, and raw. Kettle cooked is exactly like it sounds, boiled shirasu. This version is white and fluffy with a refined flavor. One ocean side location where you can enjoy good kettle cooked shirasu is Enoshima Koya. The large size shirasu-don is a masterpiece. The Japanese ginger brings out the taste of the shirasu. If you want to enjoy some sake, be sure to get a recommendation from a sake master. They are sure to recommend sake that pairs well with a menu of Shonan-caught fish.

  • Shirasu-don (rice topped with small sardines)'s photo
  • Shirasu-don (rice topped with small sardines)'s photo
  • Shirasu-don (rice topped with small sardines)'s photo
  • Shirasu-don (rice topped with small sardines)'s photo

The joy of searching for raw shirasu in Enoshima

On the other hand, raw shirasu is eaten as is, just like sashimi. It has a deep flavor and chewy texture. Because many restaurants use shirasu that was caught fresh that morning, and have limited quantities, some restaurants may not have any available depending on the weather, so make sure to pick the right day.
Umihanatei, a restaurant a bit of a walk past Kodama Shrine on Enoshima Island uses amazingly fresh, raw shirasu topped with shrimp for a luxurious meal. Be sure to eat at the balcony seat where you can enjoy a view of the ocean around Enoshima.

  • Shirasu-don (rice topped with small sardines)'s photo
  • Shirasu-don (rice topped with small sardines)'s photo
  • Shirasu-don (rice topped with small sardines)'s photo
  • Shirasu-don (rice topped with small sardines)'s photo

For reference

Enoshima Koya

  • Address
    2-20-12 Katase-Kaigan, Fujisawa-shi, Kanagawa-ken
  • Telephone
    0466-29-5875
  • Open
    8:00 A.M. to 3:00 P.M, 5:00 P.M to 10:00 P.M.
  • Closed
    First Tuesday and Wednesday each month.
  • Access
    Keikyu Airport Line from Haneda Airport to Shinagawa Station: 25 min.
    Keihin-Tohoku Line from Shinagawa Station to Yokohama Station: 30 min.
    Tokaido Line from Yokohama Station to Fujisawa Station: 20 min.
    Odakyu Enoshima Line from Fujisawa Station to Katase-Enoshima Station: 7 min.
    The restaurant is a 2 minute walk from the station.

Umihanatei

  • Address
    2-4-11 Enoshima, Fujisawa-shi, Kanagawa-ken
  • Telephone
    0466-26-1473
  • Open
    10:00 A.M. to 5:00 P.M.
  • Closed
    Irregular days
  • Access
    Keikyu Airport Line from Haneda Airport to Shinagawa Station: 25 min.
    Keihin-Tohoku Line from Shinagawa Station to Yokohama Station: 30 min.
    Tokaido Line from Yokohama Station to Fujisawa Station: 20 min.
    Odakyu Enoshima Line from Fujisawa Station to Katase-Enoshima Station: 7 min.
    The restaurant is a 20 minute walk from the station.
  • Recommended season
    April to December

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