Enoshima bowl

About Enoshima bowl

“Enoshima-don” is a local dish born in Enoshima in Fujisawa City, Kanagawa Prefecture, and is a flavourful rice bowl dish made by cutting turban shell meat with an egg. This bowl, which began to be served at restaurants on Enoshima Island from the late Meiji period to the early Taisho period, is an oyakodon-style dish that mainly uses turban shells.

Chop the turban shell boiled in the sweet broth, mix it gently with the egg along with the onion, and place plenty of it on top of the hot rice. The unique crunchy texture of turban shells is combined with the umami of the broth, which incorporates the flavor of the sea, so you can enjoy a friendly flavor.

Enoshima rice bowls are said to have originated from “Harumi Shokudo,” and are still served at many restaurants in and around Enoshima Island. In the past, turban shells harvested a lot in the waters near Enoshima were used, but now turban shells from Chiba and Izu are used. Nevertheless, it remains the same, and it is loved by many people as a specialty of Enoshima.

While shirasudon has become famous in recent years, Enoshima-don is the original Enoshima specialty, and its traditional flavor continues to be loved by locals and tourists. When you visit Enoshima, be sure to enjoy this cup and feel the historic atmosphere of Enoshima.

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