Whitebait

They are caught throughout the year, but the best season is spring and autumn. Shirasu fishing is at its peak from late March to May. During this period, fry such as anchovies, sardines, and Japanese eagle are abundantly landed in the Kii Channel from Tomogashima in Wakayama City to the coast of Hinomisaki. In particular, Kada in Wakayama City and Yuasa-cho in Arida-gun are some of the prefecture's leading shirasu producing areas, and raw shirasu are popular in Kada and kamaage shirasu in Yuasa. The fact that the shirasu that has been landed is immediately boiled in a kettle and can be boiled in a fresh state is a characteristic unique to Wakayama, where the fishing port and processing plant are close. Since everything from fishing to processing is carried out in a short time, you can enjoy a fluffy and plump texture. “Shirasu-don,” where you eat shirasu that has been fried in a pot on warm rice, is excellent.