Shirasu Don

The key to good shirasu is its freshness and the fish has that taste only found in Kamakura along the coast. Fresh shirasu harvested from the seawater or shirasu boiled in a pot are both tender with a light taste. ＊Shirasu cannot be fished between January and March, and there are also days in which shirasu cannot be eaten since they cannot be fished from the ocean due to bad weather.