Shirasu is the general Japanese name for the young fish of several species, mainly sardines. Because these tiny fish have delicate bones, they can be eaten whole. They are also valued as a nutritious food containing calcium and the fish-derived fatty acids DHA and EPA.
In Kanagawa Prefecture, shirasu is landed at several fishing ports along the coast. Major landing areas include Yokosuka, Hayama, Zushi, Kamakura, Fujisawa, Chigasaki, Hiratsuka, and Oiso.
Fresh raw shirasu is particularly prized because freshness is essential to its flavor and texture. It is a rare delicacy that can generally be enjoyed only on the day it is caught. Kanagawa shirasu has also been selected as one of the “100 Famous Products of Kanagawa,” a list recognizing notable local specialties.
Raw shirasu is commonly eaten with ginger-flavored soy sauce, noodle dipping sauce, or ponzu, a citrus-based soy sauce condiment. These seasonings complement the delicate flavor of the fish without overpowering it.
Local restaurants and cooks also enjoy preparing shirasu in a variety of ways. Popular dishes include shirasu rice bowls, shirasu yukhoe (a Korean-inspired seasoned raw seafood dish), shirasu pizza, and kakiage, a Japanese-style fritter made by combining small pieces of seafood or vegetables in batter and deep-frying them.
From Yokosuka and Hayama to Kamakura, Enoshima, Chigasaki, and Oiso, shirasu is an important part of the coastal food culture of Kanagawa. Visitors can enjoy it in a simple, fresh preparation or discover the many creative dishes made with this small but flavorful seafood.
For anyone exploring the Shonan coastline, tasting locally caught shirasu is a delicious way to experience the region’s connection with the sea.