shirasudon — Japan

Shirasudon is a bowl of rice topped with shirasu, tiny whitebait that are boiled briefly and drained, then piled generously over the rice while still slightly warm or at room temperature. Grated ginger, shredded nori, and a drizzle of soy sauce usually finish the bowl, and the whole thing is stirred together at the table before eating. It is reported from coastal parts of Japan, particularly the Shonan coast and the Enoshima and Kamakura area, where shirasu fishing has long supported local kitchens and market stalls selling the bowl to visitors. Some regions offer a raw version of the fish rather than the boiled one, depending on how fresh the catch is and on local custom around eating it uncooked. The shirasu is boiled briefly in salted water just long enough to firm up and turn opaque white, then drained and cooled slightly before being piled over a bowl of freshly cooked rice. Nori is shredded over the top, ginger is grated fresh rather than from a jar, and soy sauce is drizzled on just before the bowl reaches the table so the fish does not sit soaking too long beforehand. What separates one bowl from another is mainly whether the shirasu is served boiled or raw, the amount of ginger and nori added, and whether sesame seeds or shiso leaf are included as extra garnish. A boiled version keeps things simple and mild, while a raw one leans toward a fresher, more delicate taste that some diners prefer only very near the coast where the catch is freshest.