Shirasu
Delicate and tender freshly boiled baby fish

About Shirasu

Shirasu (しらす, shirasu) are caught throughout the year, but the best time to enjoy them is during their peak seasons in spring and autumn. From late March to May, the coastal waters between Tomogashima and Hinomisaki in the Kii Channel, Wakayama, see an abundant harvest of young sardines, including anchovy, Japanese pilchard, and round herring.

Wakayama Prefecture is particularly famous for its shirasu production, with Kada in Wakayama City known for its fresh shirasu and Yuasa Town in Arida County renowned for its boiled shirasu. The unique proximity of the fishing ports to processing facilities in Wakayama allows the freshly caught shirasu to be promptly boiled, preserving their freshness. This swift processing results in the light, tender, and pleasantly bouncy texture that shirasu is loved for.

A must-try dish is "Shirasu Don," where freshly boiled shirasu are served on warm rice, offering a simple yet truly flavorful experience.

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