When visiting Shonan, you can't miss the local specialty—shirasu rice bowls! This time, I chose a half-and-half bowl, with cooked shirasu on one side and raw shirasu on the other. The two different varieties were neatly arranged over white rice, and just looking at it made my mouth water. The cooked shirasu was tender, fresh, and fragrant, with a subtle taste of the sea. The raw shirasu was translucent and glistened beautifully in the sunlight. It looked incredibly fresh and made me want to dig right in.
To protect marine resources and preserve the ecosystem, the Japanese government regulates the shirasu fishing season, so this delicacy isn't available at all times. That's exactly why, whenever the fishing ban is lifted, food lovers can't wait to come and try it.
