Glossary - Ingredients

Shirasu / Semi-Dried Young Sardines

Semi-dried little fish that add flavor when mixed into a variety of dishes

What is shirasu?

Shirasu / semi-dried young sardines (しらす in Japanese) are young Japanese anchovies and Japanese pilchards boiled in salted water and then lightly dried. The name changes depending on the degree of dryness: "kamaage shirasu" is for shirasu that has about 80% water content, "shirasu hoshi" is for shirasu that has been dried in the sun and has about 70% water content, and “chirimenjako” is for shirasu that has about 50% water content. Great when mixed in pastas or rice, topped on salads or chopped seafood dishes. They are sometimes also called whitebait.

Nutrition facts

Shirasu are rich in calcium, vitamin D, vitamin B12, and protein, and help maintain healthy bones and teeth, improve immunity, and aid in energy metabolism. They also contains iron and zinc, which help prevent anemia and support metabolism. Shirasu is a particularly small fish, so it can be consumed with the bones, which allows for efficient calcium absorption. Shirasu also contains a lot of DHA and EPA. DHA and EPA are omega-3 fatty acids that support heart and brain health.
To increase the absorption of the calcium contained in shirasu, it is good to eat them with grated daikon radish or citrus fruits, which contain vitamin C. It is also good to eat shirasu with vegetables that are high in potassium, or even use the fish as a seasoning. However, since "kamaage shirasu" is boiled in salt water, it is high in salt, so it is best to be consume consciously.

Storage to prevent food loss

The texture changes depending on how much water content is in them, so putting them into an airtight container and storing in the refrigerator is recommended. Also it is pretty convenient freezing them separately and then using the amount you want when you need it.