{"id":174303,"date":"2026-06-05T15:48:39","date_gmt":"2026-06-05T06:48:39","guid":{"rendered":"https:\/\/www.allway-japan.com\/?post_type=travelpost&p=174303"},"modified":"2026-06-05T15:48:39","modified_gmt":"2026-06-05T06:48:39","slug":"wakashirasu","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/174303\/","title":{"rendered":"Wakashirasu * Baby sardines"},"content":{"rendered":"

It boasts a fresh and shiny whiteness! \"Wakashirasu\" at Wakaura Bay<\/h2>\n\n\n\n
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In the old days, the whitebait processed in the Hama processing area, which has been around since the Edo period, has a good taste. The spring whitebait around March-May and the autumn whitebait around September-October are famous. Shirasu, which is picked up in Wakaura Bay, is called Wakashirasu and is said to be the most transparent in the whole country, rich in minerals and full of nutrients. The whitebait given from the boat attached to the fishing port is fried fresh. The umami is condensed by further drying the pure white and fluffy whitebait in the sun, creating a rich flavor.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\u25b6-Return to Wakayama City Top<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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