Search results
2 maj 2015 · Shirasu and chirimen jako refer to a group of baby white fish. It’s calcium and protein-rich and eaten raw, blanched, or simmered in a sweet-savory sauce. Shirasu (白子, しらす) refers to immature fish, usually a mixture of Japanese sardines (まいわし ma-iwashi), round herring (うるめいわし urume-iwashi), and Japanese anchovy ...
18 sty 2022 · A classic Setouchi dish called Shirasu Don is a big handful of shirasu or chirimen heaped onto a bowl of white rice and finished with your choice of a variety of condiments: shiso leaves, chopped scallions, sesame seeds, or finely grated ginger and, again, seasoned with soy sauce or ponzu sauce.
20 cze 2022 · “Shirasu,” “chirimen,” and “chirimen-jako” are names used to describe tiny whitebait—usually a mixture of small baby anchovies, sardines and herring. Caught and processed in large quantities, the whitebait is either sold raw, blanched, or blanched and dried.
10 sie 2020 · Iwashi (イワシ/鰯), referred to as “sardine” in English, is one of the most commonly used fishes in Japanese cuisine or Japanese food culture. Especially the dried young sardine called Chirimen Jako (ちりめんじゃこ) or Shirasu (シラス) can often be seen in Furikake products, typically eaten with rice in Japan.
Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring). Dried shirasu is called “chirimen” because it resembles the chirimen crepe fabric made by a traditional Japanese tie-dye method.
2 cze 2016 · Nijiya’s shirasu fish and chirimen (boiled and dried whitebait) are wild harvested seafood rich in calcium. Eating shirasu with vinegar, umeboshi (pickled plum), or citrus fruit helps transform calcium into a form that can be readily absorbed by the body.
30 lip 2019 · Chirimen jako (ちりめんじゃこ) is the dried form of baby sardines called shirasu. Shirasu are a common seafood fare enjoyed in Japan and are rich in calcium, protein, and iron. We use them as a topping on Chilled Tofu (Hiyayakko) and Tamago Tofu, mixed into rice or rice balls, or as an ingredient in Furikake.
