SHIZUOKA GOURMETS

Réalisé par deux français originaires de Bourgogne, réunis à Shizuoka pour l'amour de leur Préfecture.

« Shirasu & Shirauo »

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THere seems to exist a great confusion about two different fish in Japan that stumps even quite a few Japanese!
Actually there should not be any problem as they are caught in totally different: whereas « shirasu » is almost exclusively caught in Suruga Bay in Shizuoka Prefecture where the most important shirasu fishing harbour is in Mochimune, Shizuoka City.
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« Shirasu » is whitebait, that is a fish in its infancy, of the « katakchi iwashi », a sardine variety.
« Shirauo » is a totally different fish, usually called « Japanese anchovy » which is mainly caught in Kyushu and Kanto. The color and the size are different.
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Most of the shirasu caught off Mochimune goes through the hands of the local dealers at the harbour.
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Fresh it can be eaten on a gunkan with a dash ograted ginger, some finely chopped thin leeks and wasabi.
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(Pic taken at Sushiko, Shizuoka City)
Or it can be served fresh as it is as « tsumami » (hors d’oeuvre) in ponzu and some fine greens. There are many variations according to the sushi chef!
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(Pic taken at Sushiko, Shizuoka City)

Shirasu can also be dried like « sakura ebi » and put to many uses.
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It can added to rice, mixed with dried shrimps, and so on!

5 Comments

  1. Another Year, An Older Liz: The Twentieth Edition – lizhatesfizz

    […] this tasty-looking place with a lot of sashimi bowls, so we stopped there. I ordered a bowl with shirasu, ikura, some seaweed, unknown sashimi and sazae, the last of which was intriguing to say the […]

  2. Kumo Japanese Kaiseki Restaurant: Omakase! - ieatishootipost

    […] the season. And since it is spring, it is the time when fishermen in Kyushu start fishing for the Shirauo (icefish) by shining torches on the surface of the water at night in order to lure the fish to the […]

  3. 38. Beef Royal, First Course « The Big Fat Undertaking

    […] Search of Perfection. Heston uses panko, Japanese breadcrumbs, together with fried baby anchovies, shirasu, as a crispy coating. If I know his way of thinking a little by now it probably is to boost the […]

  4. aaron

    Thank you for posting some great insights into the Jewels of the Seas! I only with there was a direct feed where I could link your page to my facebook account. These images bring back great memories of my recent trip to Japan– thank you. best aaron

    1. dragonlife

      Dear AAron!
      Greetings!
      Happy to please!
      Cheers,
      Robert-Gilles

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