shirako

Shirako, from Japanese cuisine, refers to the milt—the sperm sacs—of male fish. The best-known sources are cod (tara shirako) and pufferfish (fugu shirako), though many species yield edible milt. The term shirako literally translates to "white children." In Japan, shirako is typically harvested and consumed in winter and is regarded as a delicate delicacy, prized for its texture and mild flavor.

Preparation and serving: Shirako can be served raw as sashimi or gently warmed, blanched, or steamed. It is also used in hot pots, soups, and as a light tempura. In restaurants, it is often accompanied by citrus ponzu, grated daikon, and herbs to balance its richness.

Flavor and texture: The milt has a soft, creamy, custard-like texture and a pale white to ivory color. Its taste is mild and slightly sweet, with delicate marine notes. The richness and texture can vary by species and freshness; high-quality shirako is smooth and not gritty.

Cultural and availability: Shirako is a winter specialty in Japan, commonly found in izakayas and seasonal menus, particularly in coastal regions. Internationally, it appears only sporadically, typically frozen or preserved, at specialty markets and some Japanese restaurants.

Safety and notes: Freshness and source are important for any raw fish product. Raw shirako should be obtained from reputable suppliers; individuals with compromised immune systems or pregnancy should avoid raw preparations. When cooked, it can be heated through to reduce safety concerns.