Our summer holidays focused on coastal seaports for seafood. Enoshima, a short distance from Tokyo, has long been on my list of "to go" places since it is often covered on TV for its shirasu. Shirasu are tiny anchovies. It is often sold at the supermarket quickly blanched in salted water. We love it over a bowl of hot rice. Shinji wanted to have "nama shirasu" which are the baby anchovies before they are blanched.
On the day we asked at a few shops and they informed us that as the weather was not good that morning the fishermen were unable to harvest any. We stopped at a temple to pray for good weather for the next day's harvest.
Our dinner was at a restaurant famous for its shirasu ryori. The bottom photo is kinmedai (splendid alfonsino) simmered in a sweet soy sauce. The 2nd to the bottom is the dish we came to eat, shirasu over a hot bowl of rice.
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