🍱 Whitebait tempura

Whitebait is one of the fish that represent the so-called "seven treasures of Lake Shinji", a brackish lake in Shimane Prefecture where fresh and salt water mingle together. Whitebait from Matsue has been valued highly since the Edo period, with restaurants all over the country endorsing it as the best in Japan. The fish range from 5-10cm in length. They are transparent when at their freshest, but turn opaque after a few hours. While often confused with the similar-looking ice goby, they are an entirely different species, inhabiting different areas. Whitebait is caught in Lake Shinji between November and May, mainly with trout nets and gill nets. It has long been known as "the fish that signals spring"; some locals even say that if you don't eat whitebait, the spring won't come. In ancient times, it was said that one could see whitebait fishing from the Matsue Bridge. Documents from the Meiji period contain descriptions of canneries in Matsue city, where whitebait would be packed into cans. Fresh whitebait can be eaten raw as sashimi, allowing you to appreciate its flavor and firm texture. There are many other preparations of whitebait to savor in Matsue, including vinegar dressings and egg-drop soups. One of these is whitebait tempura, a regular fixture at local restaurants as an accompaniment to udon noodles or a bowl of rice. It allows you to enjoy the soft, light texture of tempura, together with the umami taste of whitebait, which is increased by deep-frying.