{"id":3525,"date":"2018-10-22T13:38:24","date_gmt":"2018-10-22T20:38:24","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=3525"},"modified":"2020-12-15T10:26:08","modified_gmt":"2020-12-15T18:26:08","slug":"an-acquired-taste-of-japan-shirasu","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-shirasu\/","title":{"rendered":"An Acquired Taste of Japan \u2013 Shirasu!"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-3526\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/10\/shirasu-1.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/10\/shirasu-1.jpg 640w, https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/10\/shirasu-1-300x200.jpg 300w, https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/10\/shirasu-1-450x300.jpg 450w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>In Japanese cuisine, sometimes the simplest dishes, like perfectly <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.zojirushi.com\/app\/recipe\/white-rice\">cooked white rice<\/a><\/span>, are the most elegant and beloved.<\/p>\n<p>Our unique food this month is one such dish.<\/p>\n<p><em>Shirasu<\/em> is a simple seafood dish, consisting of either raw or boiled, salted and dried juvenile white fish, usually anchovies (<em>katakuchi-iwashi<\/em>), sardines (<em>ma-iwashi<\/em>) or round herring (<em>urume-iwashi<\/em>). These tiny fish are abundant in the waters of the Pacific Ocean off the coast of Japan and are predominantly harvested in spring and fall. They are a rich food source, full of calcium and Vitamin D and beneficial oils like DHA.<\/p>\n<p>Kanagawa Prefecture is famous for <em>shirasu-don<\/em>, a simple dish of white rice, <em>shirasu<\/em> and grated <em>daikon<\/em> radish. In Kanagawa Prefecture, coastal towns like Kamakura, Shonan and Enoshima are culinary destinations, where those who love this dish swear by the sublime experience of eating it just after it\u2019s been caught. <em>Shirasu-don<\/em> is available at roadside stalls and fancy restaurants, eaten as a single, solitary dish or with loads of fresh appetizers and side dishes. No matter how it\u2019s enjoyed, it\u2019s delectable!<\/p>\n<figure id=\"attachment_3527\" aria-describedby=\"caption-attachment-3527\" style=\"width: 640px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3527 size-full\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/10\/shirasu-don.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/10\/shirasu-don.jpg 640w, https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/10\/shirasu-don-300x200.jpg 300w, https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/10\/shirasu-don-450x300.jpg 450w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-3527\" class=\"wp-caption-text\"><em>Shirasu don<\/em><\/figcaption><\/figure>\n<p>When the fish are raw, they are called <em>shirasu<\/em>, and when they are boiled they are called <em>kamaage shirasu<\/em>. Boiled, salted and dried fish yield a dish called <em>chirimen jako<\/em> or <em>shirasuboshi<\/em>. Each incarnation has its own flavor and texture. Raw <em>shirasu<\/em> is delicately chewy and is scented with the ocean especially when it\u2019s just caught before coming to your plate. <em>Kamaage shirasu<\/em> is fluffier and saltier, and <em>chirimen jako<\/em> or <em>shirasuboshi <\/em>is savory and has jerky-like texture.<\/p>\n<p>While you can enjoy <em>shirasu<\/em> very simply with grated ginger, chopped scallions and a dash of soy sauce, Japanese cooks have come up with lovely variations. When combined with drained and crumbled tofu, it makes a lovely tofu hamburg steak. And when saut\u00e9ed with tomatoes and garlic, it creates a light and savory pasta sauce. <em>Shirasu<\/em> can also be combined with garlic used to infuse olive oil, which makes an umami-filled dressing for vegetables and bread. Stir-fry <em>chirimen jako<\/em> with <em>takuan<\/em> (Japanese pickled radish) for a wonderful accompaniment to rice.<\/p>\n<p>No matter how you enjoy it, we hope you try out this wonderful traditional Japanese food! Let us know what you think in the comments below!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Japanese cuisine, sometimes the simplest dishes, like perfectly cooked white rice, are the most elegant and beloved. Our unique food this month is one such dish. Shirasu is a simple seafood dish, consisting of either raw or boiled, salted and dried juvenile white fish, usually anchovies (katakuchi-iwashi), sardines (ma-iwashi) or round herring (urume-iwashi). These [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[742],"tags":[20,523,16,524,412,413,403,525],"class_list":["post-3525","post","type-post","status-publish","format-standard","hentry","category-an-acquired-taste-of-japan","tag-foodie","tag-freshfish","tag-japan","tag-oilyfish","tag-traditionalfood","tag-traditionaljapanesefood","tag-uniquefoods","tag-winterfoods"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>An Acquired Taste of Japan \u2013 Shirasu! - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-shirasu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An Acquired Taste of Japan \u2013 Shirasu!\" \/>\n<meta property=\"og:description\" content=\"In Japanese cuisine, sometimes the simplest dishes, like perfectly cooked white rice, are the most elegant and beloved. Our unique food this month is one such dish. Shirasu is a simple seafood dish, consisting of either raw or boiled, salted and dried juvenile white fish, usually anchovies (katakuchi-iwashi), sardines (ma-iwashi) or round herring (urume-iwashi). 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