![]() The tiny shirasu are only about two centimeters long and are very perishable. ![]() Between the months of April and December, these calcium-rich fish are caught in the waters of Sagami Bay off the coast of the Miura Peninsula, where the fast-moving waters of the Kuroshio current drive schools of iwashi through the Pacific Ocean. Sometimes translated as whitebait in English, shirasu is a general term that encompasses young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring).Ĭlose proximity to the ocean and fishing ports has made eating shirasu in Kamakura and neighboring parts of the Shonan region a sort of culinary tradition for visitors. Strolling up Komachi-dori shopping street from Kamakura Station heading towards Tsurugaoka Hachimangu Shrine, you’ll find a myriad of restaurants advertising one product in particular – shirasu. ![]() Disembark at either Kita-Kamakura Station or the more centrally-located Kamakura Station. It’s easy to reach Kamakura directly from Tokyo, being only a quick one-hour train ride away on the JR Yokosuka Line or the JR Shonan Shinjuku Line (certain trains only). Foodie? Feast on crisp, fresh Kamakura vegetables and the area’s specialty seafood of shirasu. History buff? Meander around walkable Kamakura and explore the ancient capital’s statue of the Great Buddha, numerous other temples with compact Japanese gardens, or historic shrines. Beach bum? Enjoy water sports or soak in the sun on kilometers of coastline. ![]() Close by Tokyo in neighboring Kanagawa Prefecture, the Shonan region is a wide expanse along the coast of Sagami Bay that is a multifaceted destination offering something for everyone. ![]()
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December 2022
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