Awaji Island Fresh Shirasu
Awaji Island Fresh Shirasu Aji-Meguri-don" was featured in the Kobe Shimbun on Saturday, April 25, 2026!
Please enjoy a bowl of rice topped with a generous portion of fresh raw shirasu, topped with a little "egg yolk sauce" made from beaten free-range eggs from a floating island in a special sauce, and then scoop out the portion covered with the sauce. After enjoying the "Umi no Tamago Kake Gohan", in which the egg yolk mildens the subtle bitterness of the raw shirasu, the bowl of rice can be finished off with a refreshing dip in dashi broth.
Dear Editorial Staff
Thank you very much for the wonderful magazine and article about us!
