Kanagawa Satisfy your appetite with bayfront delicacies

A Culinary Journey in Kanagawa

Kanagawa Prefecture, situated just south of Tokyo in the Kanto region of Japan, is a vibrant area known for its blend of urban sophistication, which boasts natural beauty, diverse culinary scene, and one of Japan’s foremost international ports. With its proximity to the Pacific Ocean and fertile plains, Kanagawa enjoys an abundant agricultural harvest that contributes to its renowned food culture.

One of Kanagawa's culinary highlights is its fresh seafood, sourced from the Sagami Bay and Miura Peninsula. The prefecture is famous for its Shirasu (whitebait), a delicacy enjoyed fresh or dried, and its delectable varieties of sushi and sashimi made from locally caught fish like Maguro (tuna), squid, and Hamachi (yellowtail). Kanagawa is also celebrated for its regional specialties such as Shirasu-don (whitebait rice bowl), a simple yet delicious dish that highlights the freshness of the seafood. Not to mention, the vegetables grown in the fertile soils around the historic city of Kamakura, which are known for their crispness and flavour.

The prefecture's culinary diversity extends to its international influences, with a thriving food scene that includes Italian, French, and other global cuisines. Whether dining at a traditional Izakaya (Japanese style bar), enjoying street food at local festivals, or dining at a Michelin-starred restaurants, Kanagawa offers culinary experiences that cater to every palate.

Embark on a gastronomic journey through Kanagawa, where each dish reflects a blend of tradition, innovation, and the freshest local ingredients. 
 

Shumai (Steamed pork dumplings)

What it is (Ingredients)

Shumai, a beloved dim sum staple, consists of delicate, open-faced dumplings filled with a mixture of ground pork, shrimp, and aromatic seasonings. Wrapped in a thin, translucent wheat dough, shumai are typically garnished with a touch of orange roe or a single pea atop each dumpling.

History/Origin
Shumai, which originated in China, has become a specialty of Kanagawa due to Yokohama Chinatown (Japan’s largest Chinatown with a history of over 150 years), as well as the long-established Kanagawa food brand that created the popular Shumai bento. This beloved dish remains a staple at major stations throughout Kanagawa, illustrating its indispensable role in the prefecture.

Where You Can Eat
Shumai is readily available at various restaurants and specialty food stalls across Kanagawa prefecture. 

When to Eat 
Shumai is enjoyed year-round in Kanagawa. It can be enjoyed alongside dinner, as part of a formal meal, or as the main feature in a bento box.

Discover the allure of Kanagawa's shumai culture by savouring these exquisite steamed dumplings, beloved for their deliciousness as well as their cultural significance.
 

Shirasu (Whitebait)

What it is (Ingredients)

Shirasu refers to small, translucent whitebait typically harvested from the waters of Sagami Bay in Kanagawa. These tiny fish are enjoyed fresh and are known for their delicate flavour and soft texture. In Kanagawa, often served raw as sashimi or lightly boiled, they are a delicacy prized for their nutritional value and subtle taste. 

History/Origin
Shirasu has been integral to Kanagawa's culinary heritage for centuries, originating in the late Edo period (1800s). Shonan Shirasu, harvested from Sagami Bay, is renowned for its rich flavour and is meticulously processed and sold directly by local producers under stringent freshness standards immediately upon return to shore. With only natural salt used during boiling, Shirasu is celebrated for its pure taste, attracting gourmands nationwide to savour this seasonal delicacy. 

Where You Can Eat
Shirasu is prominently featured in many local dishes across Kanagawa prefecture, including Shirasu-don (Shirasu rice bowl), sushi, and even salads. Restaurants along the coast of places like Kamakura and Enoshima are renowned for serving fresh Shirasu dishes, allowing diners to savour the taste of the sea. 

When to Eat 
Shirasu is best enjoyed during its peak season in spring and early summer, when the fish are most abundant and at their freshest. However, it remains a popular delicacy year-round, with locals and tourists alike seeking out its unique flavour and nutritional benefits.

Experience the fresh taste of Kanagawa's Shirasu, a quintessential ingredient that captures the essence of coastal Japanese cuisine.