Whitebait tempura ｜ Our Regional Cuisines

Shimane Prefecture

Whitebait tempura

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Image source: Fisheries Office of Matsue, Shimane

Main lore areas

Matsue city
Main ingredients used

Whitebait, bamboo shoots, rapeseed blossom, seasonal vegetables etc

History/origin/related events

Whitebait is one of the fish that represent the so-called "seven treasures of Lake Shinji", a brackish lake in Shimane Prefecture where fresh and salt water mingle together. Whitebait from Matsue has been valued highly since the Edo period, with restaurants all over the country endorsing it as the best in Japan.

The fish range from 5-10cm in length. They are transparent when at their freshest, but turn opaque after a few hours. While often confused with the similar-looking ice goby, they are an entirely different species, inhabiting different areas.

Whitebait is caught in Lake Shinji between November and May, mainly with trout nets and gill nets. It has long been known as "the fish that signals spring"; some locals even say that if you don't eat whitebait, the spring won't come. In ancient times, it was said that one could see whitebait fishing from the Matsue Bridge. Documents from the Meiji period contain descriptions of canneries in Matsue city, where whitebait would be packed into cans.

Fresh whitebait can be eaten raw as sashimi, allowing you to appreciate its flavor and firm texture. There are many other preparations of whitebait to savor in Matsue, including vinegar dressings and egg-drop soups. One of these is whitebait tempura, a regular fixture at local restaurants as an accompaniment to udon noodles or a bowl of rice. It allows you to enjoy the soft, light texture of tempura, together with the umami taste of whitebait, which is increased by deep-frying.
Opportunities and times of eating habits

The Lake Shinji fishing season opens on November 15th and lasts until May 31st the following year. It is said that long ago, one could see peaceful scenes of whitebait fishing boats bobbing in the Ohashi river, which connects Lake Shinji to Lake Nakaumi, from the Matsue Bridge.

Most of the whitebait caught in Lake Shinji ends up in Tokyo or the Kansai region, with the local supply dwindling in recent years.
How to eat

It is said that handling whitebait with your bare hands will cause the warmth of your hands to spoil the flavor, so you may want to transfer them to a strainer when rinsing them.

Whitebait's flavor goes well with any ingredients, making it very versatile. It can be used in many different variations on tempura: for example, with bamboo shoots and rapeseed blossom, or with torn shiso leaves. Each household tends to have its own unique recipes and ways of eating them.
Efforts for Preservation and Succession

Fresh whitebait is sold at supermarkets and fishmongers, but it can be expensive. The fish has become more rare as catches have decreased, so it tends to appear in restaurants more than in regular households.

source : Source: Kiyokazu Nakamoto, executive vice president of the Shimane Professional Chef's Association

RECIPE

Ingredients (4 servings)

Whitebait 1 pack
Mitsuba (Japanese parsley) leaves 1 bunch
Shiitake mushroom 1
Salt A pinch
Pastry flour 2 tablespoons
Potato starch 1 tablespoon

How to cook

1. Rinse the mitsuba leaves with cold water. Trim the roots, and cut the leaves to a length of 4cm.
2. Thinly slice the mushroom.
3. Add oil to a frying pan, to a depth of 2cm. Heat to 170°C.
4. Mix together the mitsuba leaves, mushroom and whitebait. Sprinkle with the pastry flour, potato starch and salt, and gently blend together.
5. Divide the mixture into eight portions. Drop these into the oil, and fry briefly until crisp.

provider : Recipe source: Shimane Council for Promotion of Improved Eating Habits

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Whitebait tempura ｜ Our Regional Cuisines

Shimane Prefecture