Nama shirasu don (生シラス丼)

Nama shirasu don is a delightful Japanese dish that highlights the fresh flavors of raw shirasu, or young sardines, served over a bed of rice. In this article, we’ll explore the history, seasonal availability, and preparation methods of nama shirasu don, inviting you to discover why this dish has become a beloved staple in Japanese cuisine. Dive into the details to uncover the secrets of enjoying this delicacy at its finest.

What is Nama shirasu don?

Nama shirasu don (生シラス丼), also known as “Raw whitebait rice bowl”, is a Japanese dish that features raw shirasu (whitebait) served over a bowl of rice. Shirasu are tiny, translucent fish, often herring or sardine larvae, that are commonly eaten in Japan. The raw version is prized for its fresh, delicate flavor. The dish is usually topped with some soy sauce, wasabi, and sometimes garnished with nori (seaweed) or green onions. It’s a popular choice in coastal regions where fresh shirasu are available.

Nama shirasu don History

Nama shirasu don, a specialty dish from the Shonan region (including Chigasaki, Kamakura, and Enoshima), consists of fresh raw shirasu (young sardines) served on vinegared or plain rice. Historically, shirasu fishing in the Shonan region dates back to the Edo period. Initially, shirasu was sun-dried to make “tatami iwashi” or boiled for personal consumption by fishermen, rather than being eaten raw. The development of kettle cooking and refrigeration eventually allowed for the direct processing and sale of raw and boiled shirasu, making it a popular local specialty. The fishing grounds in Sagami Bay enable quick catches and the landing of very fresh shirasu, ensuring high quality and flavor. Today, many shirasu fishermen in Kanagawa Prefecture oversee the entire process from fishing to processing and direct sales, maintaining the dish’s renowned freshness and taste.

Nama shirasu don FAQ

When is Shirasu in Season?

Shirasu, a term for young fish like sardines, varies in type and flavor depending on the season. In spring, young sardines are caught around Kosai City, known for their high fat content. In summer, anchovies are the main catch, offering a natural, delicate flavor. Fishing decreases as seawater temperatures drop in late November, making spring to autumn the recommended season for enjoying raw shirasu.

How Can I Eat Raw Shirasu?

Raw shirasu, with a best-before date of about one day, is not available in stores daily and is only sold when freshly caught. You might find it at fish shops, seafood processing stores, restaurants, and izakayas if you’re lucky. Stores often put up banners or announce on social media when they have raw shirasu in stock, so keep an eye out for these updates.

Nama shirasu don Recipe

Where to buy Nama shirasu don?

Shirasu Wholesaler Tobiccho Main Store (しらす問屋 とびっちょ本店)

Shirasu Tobicho Honten offers specially selected shirasu dishes on Enoshima Island. Of the many shirasu restaurants in Enoshima, this is the place to go if you want to eat shirasu! The recommended dish here is the “Shirasu and Sakura Shrimp Soy Sauce Rice Bowl.” Fresh raw shirasu caught that morning is shiny and has no smell, and goes well with the fragrant sakura shrimp soaked in soy sauce, making it a delicious dish.

Address: 1-6-7 Enoshima, Fujisawa City, Kanagawa Prefecture
Phone number: 046-623-0041
Hours open: Weekdays 11:00-21:00 (LO 20:00) Saturdays, Sundays, and holidays 11:00-21:30 (LO 20:30)
Website: http://tobiccho.com/shops/tobiccho