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  7. Nama Shirasu-don (Raw Baby Anchovy Bowl)

Nama Shirasu-don (Raw Baby Anchovy Bowl) ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Nama Shirasu-don (Raw Baby Anchovy Bowl)

Nama Shirasu-don (Raw Baby Anchovy Bowl)

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  • Nama Shirasu-don (Raw Baby Anchovy Bowl)

    Image Source : "Shizuoka no Okazu" Kaikosha

  • Main lore areas

    Western Area (Hamamatsu City Maisaka )~Central Area~Eastern Area (Numazu City Shizuura)

  • Main ingredients used

    Fresh shirasu, Wakegi (=green onion), Shredded nori (=seaweed), Wasabi (=Japanese horseradish)

  • History/origin/related events

    Shirasu are the 1-2 month old young of Japanese anchovy and Japanese pilchard, and Shizuoka Prefecture boasts the largest catch of shirasu in Japan. Suruga Bay is one of the most productive fishing grounds in Japan with a large amount of plankton, and the shirasu are caught by boat seine fishing from the end of March to mid-January.
    Fresh shirasu can be enjoyed as "nama-shirasu" (raw shirasu), and processed products such as "kama-age-shirasu" (boiled in a pot), "shirasu-boshi" (dried shirasu), "chirimen" (dried shirasu), and " tatami-iwashi" (dried shirasu stretched into a thin sheet like seaweed) are also well known.

  • Opportunities and times of eating habits

    It can be made at home or served in restaurants.

  • How to eat

    Place chopped nori on top of the rice, then top with fresh shirasu. Eat it with wasabi and soy sauce.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It can be eaten at restaurants directly managed by the fishermen's cooperative or at direct sales outlets.

RECIPE

Ingredients (4 servings)

  • Fresh shirasu 200g
  • Rice 600g
  • Shredded nori seaweed As needed
  • Wakegi green onion As needed
  • Wasabi (fresh wasabi) As needed
  • Soy sauce As needed

How to cook

  • 1. Place rice in a bowl, sprinkle with chopped nori seaweed, top with fresh shirasu and wakegi, and garnish with wasabi.

  • 2. Drizzle soy sauce over the rice.

provider : "Shizuoka no Okazu" Kaikosha

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

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

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