A Guide to Shirasu, Anchovies, and Their Role in Japanese Cuisine

Although some people find its appearance unsettling, shirasu is one of the most beloved seafood ingredients in Japan. What it lacks in aesthetics, it more than makes up for in taste and nutritional value. This post will help you understand the wonders of shirasu. It explores its usage in Japanese cuisine and how you can incorporate it in your home cooking. What is Shirasu? The Tiny Fish That Packs a Punch Shirasu are small, immature fish (or whitebait) used in Japanese cuisine. They are typically young anchovies. However, other types of fish, such as sardine, herring, and eel, can also be shirasu. Many of these fish can be found in Japan, particularly in the spring and autumn, thanks to the nearby Pacific Ocean. Shizuoka Prefecture, located on the coast of central Honshu, is known for whitebait fishing and an abundance of high-quality shirasu. Shirasu typically don’t exceed 2 centimeters in length. They are slender and silvery-white in color, with two tiny black eyes. The preparation of shirasu for consumption takes on many forms. It can be eaten raw or boiled, but is almost always salted and dried to a certain degree. Here is a brief overview: Raw (nama shirasu): Its color is almost translucent, and it smells like the ocean. Raw shirasu has a chewy and slippery texture. It’s the main ingredient in tatami iwashi, a processed food made from sun-dried raw whitebait. Boiled (kama-age shirasu): The whitebait fish are boiled or blanched in salt water, giving them a savory flavor and fluffy texture. Boiled and semi-dried (shirasuboshi): The light or soft drying of boiled or blanched shirasu will keep it firm to the bite. Boiled and fully dried (chirimen jako): Drying the boiled or blanched whitebait even more gives it a chewy and tender texture similar to jerky. Shirasu may be eaten with flavorful garnishes and toppings or used as an ingredient in traditional dishes. How Do the Japanese Eat Shirasu? One of the simplest and most common ways to enjoy shirasu in Japan is to season it with soy sauce and garnishes, such as green onions, wasabi, and ginger. However, you can also use it to make several popular dishes. Shirasu-don Shirasu-don is a traditional dish of shirasu and other garnishes on cooked rice. It’s often served in a bowl and is a specialty dish of Kamakura City, Chigasaki City, and Enoshima Island. Common garnishes and seasonings include soy sauce, seaweed, green onions, and shiso leaves. You’ll find shirasu-don in city restaurants and street food stalls. Tamagoyaki (with shirasu) The simple and highly nutritious Japanese omelette, tamagoyaki, features various ingredients that give eggs the authentic taste of Asian cooking. Many people customize their tamagoyaki by adding shirasu to the egg mix. Shirasu toast This simple dish offers an exciting way to enjoy your toast. To make it, spread butter on a piece of bread, top the butter with boiled shirasu, and bake the bread in a toaster. You can add seaweed and olive oil for extra flavors. The best bread for this dish is the Japanese milk bread, also known as shokupan. Shirasu pasta dishes Shirasu is often used as a topping for pasta. This meal is considered “yoshoku” or “wafu,” a term referring to Japanese-Western fusion dishes. Additional toppings are daikon radish, chili pepper, cabbage, and tomatoes. Tsukudani Thin slices of seafood are slowly simmered in soy sauce, sake, mirin, and other seasonings to create a dish called tsukudani. Chirimen jako is the most common type of shirasu used in making this savory-sweet treat. Is Shirasu Healthy? Nutritional Benefits of Whitebait Despite its small size, shirasu is a healthy and highly nutritious food. It’s a source of Omega-3 fatty acids, which support healthy blood flow and help ease inflammation throughout the body. The acids also prevent arthritis and cardiovascular disease. Shirasu has a high calcium content. Hence, it facilitates bone growth. Vitamin D, which regulates calcium in the body, is another common nutrient found in whitebait. Shirasu also contains a high concentration of protein, making it an ideal seafood option for those looking to boost their metabolism and grow healthy muscles. While it can be useful in a balanced diet lacking calcium and protein, excess amounts of shirasu can lead to unwanted issues. Eating too much whitebait every day could cause an unhealthy buildup of cholesterol in the body. Shirasu and Mentaiko: The Ultimate Seafood Duo Shirasu and mentaiko are often paired together in Japanese cuisine. Mentaiko is a spicy cod roe made by curing the egg sac of an Alaskan pollock (from the cod family) in salt before marinating it in chili peppers and seasoning. Also known as pollack roe or pollock roe, it has multiple varieties in Japan, including spicy mentaiko (karashi mentaiko). Salted roe without the spice is called tarako. Like shirasu, mentaiko is used as a topping for popular dishes like rice and pasta. Mentaiko pasta is one of the most popular fusion dishes in Japan. Together, their flavors complement each other. Shirasu and mentaiko pasta is one of the most popular fusion dishes in Japan. Shirasu tastes savory and buttery, while mentaiko is salty and spicy. Those tastes combine to elevate all kinds of dishes in Japanese cuisine, either as a topping or ingredient. Anchovies in Japanese Cuisine: More Than Just a Western Ingredient Anchovies are known as katakuchi-iwashi in Japan, and they are the main types of white fish used in shirasu. An anchovy is a small fish found in oceans and seas. It’s a member of the Engraulidae fish family. You can find anchovies in the marine waters of Europe, Asia, Africa, and South America. As Japanese food, anchovies are typically processed by salt curing and drying. Mature anchovies are boiled in salt water and dried to make niboshi (or iriko in Western Japan), a major ingredient in dashi broth. When they are immediately dried without boiling and then coated with honey and soy sauce, they are called tazukuri. Immature anchovies undergo similar processes to make shirasu. What Are the World’s Best Anchovies? You can find anchovies in temperate waters across the world, but the highest-quality variants are only available in certain locations, including the following: Hyuga-nada Sea: This is a section of the Pacific Ocean connected to the Miyazaki Port on the island of Kyushu in Japan. It is one of the best places to find premium Japanese anchovies. Black Sea: This is a part of the Mediterranean Sea connecting Europe to Asia. It’s a major source of European anchovies. Coasts of Europe: Europe’s connection to the Mediterranean Sea has allowed several countries to enjoy a rich supply of fresh anchovies. The coasts of Italy are known for producing delicious whitebait called gianchetti (or bianchetti). Other countries with high-quality European anchovies are Spain, Turkey, France, and Portugal. Peruvian coast: Peruvian anchoveta, found off the coast of Peru, is one of the most sought-after anchovy species in the world. North African coast: The Alboran Sea, which forms the westernmost part of the Mediterranean Sea, supplies Northern Africa with quality anchovies. Japanese anchovies live for 2-3 years, just like European anchovies. Although both versions are roughly the same size, European anchovies have a slightly larger maximum length. How to Choose Good Anchovies? Next time you go shopping for anchovies, you don’t have to worry about getting the wrong products. Use our guide to learn how to find high-quality, umami-rich anchovies. Understand the different types To find your favorite anchovies, you should know that there are three main forms: salt-packed, oil-packed, and paste. If you’re looking for convenience, paste anchovy products are the ideal options. Salt-packed anchovies are the most flavorful. However, oil-packed anchovies offer the perfect balance between flavor and convenience. Check to ensure freshness You should always check the bodies of the actual younglings to ensure that they are still fresh. Common red flags are broken-up bodies and yellow or brown patches of skin. Avoid fishy flavors High-quality anchovies should taste and smell like the ocean. You should not perceive any fishy flavor or aroma. Where to Find High-Quality Anchovies and Shirasu Near You You may buy shirasu and anchovies in Asian grocery stores, supermarkets, and convenience stores in your area. They are sold in cans or jars, depending on the product and its manufacturer. The salt-packed versions typically undergo light processing, but you may need to soak their content in water or milk before use. Other varieties, like oil-packed and paste, are often sold as ready-to-eat products. ==https://www.bokksumarket.com/products/bokksu-shirasu-tinned-anchovies-pack== A simpler way to buy anchovy products is to shop for them online. There are several trustworthy online stores selling Asian ingredients. However, we highly recommend that you check out Bokksu Market. If you prefer fresh anchovies, you may find them at the Asian seafood markets near you. Bokksu Market Spotlight: Tinned Anchovies with Cod Roe Earlier in this post, we talked about how shirasu (whitebait) and mentaiko (spicy salted cod roe) are merged to create a delicious flavor combo in Japanese cuisine. You can enjoy the same umami-rich combo by getting Bokksu Market’s Tinned Anchovies with Cod Roe. ==https://www.bokksumarket.com/products/tinned-anchovies-with-mentaiko== The product contains premium Japanese anchovies sourced from the Hyuga-nada Sea off the coast of Miyazaki Port. It’s packed full of vitamin C, calcium, and protein. To enjoy this savory ingredient, use it as a topping for dishes like omelettes, rice, pasta, or onigiri (Japanese rice balls). Why Shirasu and Anchovies Deserve a Spot in Your Kitchen Shirasu, particularly anchovies, have been an important source of savory flavors and healthy nutrients in Japanese cuisine. They bring the taste of the ocean to various dishes by serving as toppings, garnishes, and ingredients. Get premium shirasu from Bokksu Market and try this ingredient in your recipes.