shirasu

Shirasu refers to the immature fry of several species of fish, most commonly sardines and anchovies, caught in the waters of Japan. The term translates literally to "white bait" in Japanese. These tiny fish are a popular food item, particularly in coastal regions of Japan. Shirasu are often consumed fresh, sometimes served raw as a topping for rice bowls (donburi) or incorporated into other dishes. They can also be dried or semi-dried, a preparation known as "chirimen jako" or "dajare".

The catch season for shirasu varies by region but generally occurs from spring through autumn. The small size and delicate nature of these fish require careful handling and quick processing to maintain their quality. Shirasu are a good source of protein and calcium. Their mild flavor and small size make them versatile in Japanese cuisine, allowing them to be eaten in a variety of ways. The nutritional profile and culinary uses contribute to their status as a common and well-loved food ingredient in Japan.