What is Shirasu?

Shirasu is Sardine's baby, a 2 months old's fry. Up to 2 cm in length, there are called "shirasu". Different types of shirasu can be fished at Mochimune. The main ones are the Iwashi Katakuchi, the Ma Iwashi, and the Iwashi Urume. In particular, the crunchy Katakuchi Iwashi is delicious.

As the shirasu is eaten from a bite, it is possible to absorb a large amount of nutrients at once. It can please both youngs and olds. In particular, the high amount of calcium contained in shirasu makes it a complete food for growing children or even babies since it is also very easy to swallow.

A fabulous fishing spot

There are 3 elements that make the quality of this fishing area in Mochimune.

• 1. The proximity to the port
• 2. A nutritional richness
• 3. Water quality

The first point concerningthe proximity to the portis extremely important because the fish can stay extremely fresh.
In Mochimune, only 10 to 15 minutes are enough to bring back the fish to the port.

The reason is geographical: Starting from the Japanese Alps and Mt Fuji, different streams (the Abekawa, Oigawa, Okitsugawa rivers ...) pour an enormous quantity of plankton near the port. In addition, it is the deepest bay in the whole country, which means that there is a large area of sea water livable for fishes. In top of that, there are no real enemies for shirasu fishes. All these conditions make Mochimune the ideal place for their development.

The third point concernsthe quality of water.The Abekawa River that flows into the bay has been voted one of the 100 most beautiful springs in Japan. Moreover, the drinking water in Shizuoka city comes mainly from the Abekawa River and even the wasabi, which is famous for growing only in extremely high quality water, is cultivated a lot in this area.

Special fishing method

The shirasu fishing period begins on March 21st and ends on January 14th of the following year.

The shirasu fishing is not like an other fishing because it works with a 3 boats team. While the first two boats set out for a fish bench and lay down their fishing nets, the third boat would have to go back and forth between the fishing area and the harbor. The goal is to bring back the fish to the harbor as quick as possible and keep it fresh. The various boats correspond by wireless radio and use their long field experience to spot the fish.

Just out of the water, the shirasu is put in ice and brought back to the port a really short time before being bought and consumed by someone.

This is why the shirasu of Mochimune is the best of Japan.

Packing technique

There are many techniques for preparing shirasu. About 10% of the shirasu is eaten raw by the Japanese. But it is also cooked, dried, confitted, flattened, or boiled. Even when not eaten raw, the freshness of shirasu is very important. For example, shirasu must be cooked in the factory 30 minutes after it leaves the water. While cooking too, nothing is done lightly. These are experienced craftsmen who take care of it. Over the years, according to the evolution of technologies and the emergence of new instruments and ways of preparation, techniques are also evolving.

Over the years, according to the evolution of technologies and the emergence of new instruments and ways of preparation, techniques are also evolving.