シラス | SHIZUOKA GOURMET

Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard) Himono

Mochimune is known all over Japan for its fishing harbor whose main catch is shirasu/白子/Whitebait. The fishing for the latter will come into full gear in Spring, but that is for another article.

The signs for shirasu/しらす will be floating everywhere soon!

Mochimune is also a fine touristic spot known for its large black pebble beach and great views of the Izu Peninsula on clear days!
Quite a few interesting shops and restaurants (one coming soon!) are to be discovered among the narrow streets.

“Marukai”, a small fish shop

Of course one can discover all the fish and the processed goods at the fish Market beside the harbor, but it is also great fun to wander away along narrow avenues to look at the small shops processing and selling seafood from the Suruga Bay.
One typical product, and Shizuoka Prefecture produces 50% of the total in Japan, is “himono”!
Himono is sun-dried fish that Japanese (and foreigners) are very fond of grilling any time of the day or the year.
Each shop has its own recipes and they are all worth a second and third look!

Saba/鯖/mackerel from Marukai drying across the street!

For a closer view!
I consider it the best way to appreciate mackerel. Perfect snack with a good beer!

You will also find orange trees everywhere (I don’t think their owners will really mind if you pick one to taste!LOL)

These are Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard), a true specialty fish from Mochimune.
Also great fresh and prepared at the local Italian restaurants!

Tai/鯛/Seabream form Mochimune. A bit extravagant for a dried fish.

Aji/鯵/Horse Mackerel from the Suruga Bay. You can eat them all. Great source of calcium!

Koshiotai/a small seabream variety from Mochimume. Can also be eaten whole.

Look forward to my next visits and reports!

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sake, shochu and sushi

Shirasu/シラス in Japanese means “whitebait”, although it normally applies only to the Japanese Anchovy/Katakuchiiwashi/片口鰯 (Engraulis japonica ).

It is found in many parts of Japan, but Mochimune Harbour in Shizuoka City puts the largest catch on markets in Japan.
The season lasts from May to the Fall.

Today, as I visited the town on my way to the beach to eat my bento in the Missus’ company, I noticed local fishermen drying the fish.

They kindly explained that any shirasu that was not sold or boiled raw immediately after their arrival at the harbour would be first steamed then sun-dried before further process. Such process includes further oven-drying them and pressing into thin sheets, or adding them to various fish mixtures.

Now, if you can’t find them raw, but still discover them freshly boiled, choose the best: some of the packaged fish should have a pink spot on their belly!