Shizuoka’s local cuisine recommended in October

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The recommended local dishes of Shizuoka prefecture in October are “Sakuraebi no kaki-age (Deep-fried mini-shrimp)” and “Unagi no kabayaki (Lean eel)”.

100 selections of local dishes

“Sakuraebi no kaki-age (Deep-fried mini-shrimp)” and “Unagi no kabayaki (Lean eel)” are selected from Shizuoka prefecture as “100 selections of local dishes” by the Ministry of Agriculture, Forestry and Fisheries. We can both eat all year round. However, when we choose the best season, the season for “Sakura shrimp” is from March to June for spring fishing and from October to December for autumn fishing. Most of the eels caught in Shizuoka prefecture are cultivated, so there is no particular season. However, the season for natural eel is winter.

https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-2.pdf

PRIDE FISH

Japan Fisheries Cooperatives has selected “Suruga Bay Sakura Shrimp” as the “PRIDE FISH” in the spring of Shizuoka Prefecture. However, as mentioned above, although spring fishing is the main activity, autumn fishing is also carried out. At other times, fishing will be closed to protect the sakura shrimp. Almost 100% of the domestic landing of Sakura shrimp comes from Suruga Bay. Sakura shrimp is called “the jewel of Suruga Bay”.

Lake Hamana in Shizuoka Prefecture is famous nationwide for cultured eel, but in fact, Shizuoka Prefecture’s eel production is the fourth largest in Japan. Kagoshima prefecture is 1st, Aichi prefecture is 2nd, Miyazaki prefecture is 3rd, and Tokushima prefecture is 5th. Although the amount of production is small, in terms of natural eel, Ibaraki prefecture is ranked 1st, Shimane prefecture is 2nd, Okayama prefecture is 3rd, Ehime prefecture is 4th, and Oita prefecture is 5th.

However, in terms of per capita consumption of eel, Shizuoka Prefecture is the number one in Japan. Also, because it is geographically located between Kanto and Kansai, we can eat both “Kanto-style” and “Kansai-style” eels in Shizuoka prefecture. The difference is that “Kanto style” is steamed before grilling eel, and “Kansai style” is not steamed before grilling eel. Also, the way the eel is torn is different from the “Kanto style” from the back and the “Kansai style” from the belly. It is also good to compare the taste of “Kanto style” and “Kansai style” in Shizuoka prefecture.

Local dishes loved by the nation

“Fujinomiya Yakisoba (fried noodles) “ has been selected by Shizuoka Prefecture as one of the “Local dishes loved by the nation” by the Ministry of Agriculture, Forestry and Fisheries. The noodles of “Fujinomiya Yakisoba” are chewy and have a firm texture. The texture is because the noodles are steamed, then cooled, and the surface is coated with oil. We can eat “Fujinomiya Yakisoba” all year round.

https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-6.pdf