“Noresore” will soon appear at some select fish markets, and as it will be a very short season, you will have to keep your eyes open!
Noresore stands for very young conger eels. They are called different names depending on regions: “Berada” in Okayama Pref., “Tachikurage” in Misaki, “Nagatankurage” in Wakayama Pref.
In Shizuoka, they mainly come from Hamana Lake, a seawater lake west of the Prefecture, famous for its oysters, eels and clams.
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5~6cm long, they are practically transparent, save for their eyes. They emit no smell. In our Prefecture they are available only during the first two weeks of March. They are slowly but surely becoming a rarity wherever in Japan, and people come from afar just for the experience!
Before servingthem, lightly wash them in clean salted water.
As sushi, put them on top of “gunkan”, or a rice ball if you are an expert, with freshly grated ginger and chopped thin leeks.
I like them best served as they are with a little “ponzu or “yuzu” vinegar, a dash of “momijioroshi” (freshly grated daikon and chili pepper) and some chopped thin leeks for a last touch of colour!
SHIZUOKA SUSHI & SASHIMI: The other Jewels of Japan 
Hi Robert-Gilles-san!
Did you take the photos of Noresore? Great photos! They look so pretty, and I don’t think I’d ever eaten them before. How is the texture of the fish, similar to Shirataki?
hiroko
Dear Hiroko (and Eric)!
Greetings!
To tell you the the truth, I lost the pics I had taken last year when buying them at Parche in Shizuoka City and eating them later by myself as my better (worse?) half, although being Japanese, did not fancy them! So I had to “fish around”!
I intend to introduce seafood as they come in season. Therefore, as it has to be done slightly ahead, I sometimes find myself without pictures of mine!
As for the texture, it is very similar to fresh raw shirasu (whitebait/katakuchi Iwashi no Ko).
When I come back from Iriomote Island where I am right now, I will start with some of my favourite and less favourite “Acquired Tastes”!
Enjoy!
Cheers,
Robert-Gilles