Nama-shirasu- Japanese Home Cooking and Sweet Class in Tokyo

Japanese authentic food
Written By Tomoko Mizusaka

Shonan, Kanagawa (along Sagami Bay: Enoshima, Koshigoe, Chigasaki, etc.)
The “Shonan Shirasu” (whitebait from Sagami Bay) is recognized as a Kanagawa Brand product and also selected as one of the Top 100 Specialty Products of Kanagawa. The best way to enjoy raw shirasu is simply — while it’s still fresh. A popular way is to serve it over rice with soy sauce and grated ginger or wasabi soy sauce, which brings out its natural sweetness and plump texture.

Basic Preparation
Freshness is key for raw shirasu. As soon as you buy it, soak it in ice water for about 5 minutes to firm it up, then drain well.
If you purchase it at a supermarket, it’s usually ready to eat without washing, but if you notice any debris, rinse it lightly with water.

Nama-shirasu- Japanese Home Cooking and Sweet Class in Tokyo

Tomoko Mizusaka
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