SHOCKING Japanese Street Food on Japan's STRANGE FOOD Island!!! (Would you try this?)

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SHIRASU IN KANAGAWA
1. ASAHI HONTEN
ADDRESS: 1-chome-4-10 Enoshima, Fujisawa, Kanagawa 251-0036

🦐 SHRIMP CRACKERS: Pour flour water into a presser. Next, soak the shrimp in potato starch then place into the pressing machine for 1 minute. Serve when cooked.

🐟 BABY SARDINE CRACKERS (Shirasu Sembei): Pour blue flour water in a pressing machine. Next, add the baby sardines on and press for 1 minute. Serve when ready.

💸PRICE: Shrimp Crackers ¥600JPY/ $5.57USD | Shirasu Crackers ¥500JPY/ $4.64USD

1. ENOSHIMA TOBICCHO
   ADDRESS: 1-Chome-6-7 Enoshima, Fujisawa, Kanagawa 251-0036

🐟 SHIRASU RICE BOWL: Add rice in the bowl and then vegetables, mayonnaise, sesame seeds and dried seaweed. Next, add boiled baby sardines, soy-sauced baby sardines and raw baby sardines in the bowl. Continue adding minced ginger, minced radish and minced spicy radish. Serve with shredded seaweed and yellow ginger.

💸PRICE: ¥1400JPY/ $13 USD

1. SHONAN BURGER
   ADDRESS: 251-0036 Kanagawa, Fujisawa, Enoshima, 2-Chome-1-6 1F

🍔 SHIRASU BURGER: Heat the bun at 167ºC for 1 minute. Next, fry the shirasu chewy cake for 1 minute. Dip the shirasu cake in a bowl of soy sauce and dashi stork. Then, take the buns out, add wasabi, lettuce, shirasu cake, boiled shirasu and mayonnaise on the bun. Finally, put another bun on top and serve.

💸PRICE: ¥800JPY/ $7.43 USD

Thanks to local Enoshima guide: https://www.odakyu.jp/english/sightseeing/enoshima_kamakura/

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Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

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