Shirouo – Gunkanmaki – [Sushi|Foodlore]

Description

Shirouo – (White bait, Ice Gobies.) – Katakana:シラス, Hiragana: しらす, Kanji: 素魚.

• About this fish: Shirouo are teeny tiny translucent fishies [Not to be confused with the similarly sized, named & colored ‘Shirasu’ (Baby Iwashi / Sardines.)] – Shirouo are caught in the rivers of Fukuoka prefecture in the spring and have been caught and served as sushi since the Edo period! they can be served in many ways such as being fried as tempura, added to soups, or boiled. When consumed as sushi: The fish have a sweet taste with bitter hints. But, because of the fish’s tiny size, they go bad incredibly fast! – As such, they are often said to be best served as freshly as possible! – Odorigui (lit. “dancing dining”) – Refers to the consumption of ‘still living seafood’ (Typically Shirouo, Squid or Shrimp.) which are usually served with a dash of soy sauce, the tartness of which causes a reaction which makes the fish’s nerves twitch, causing them to appear as though they’re still alive. (In the case of Shirouo, they may still be!) The experience of eating them like this is… Unique to say the least! Incidentally; “白魚のような指” or “Shirauo no youna yubi” is an idiom used to describe a woman’s pretty, slender fingers.

[Sticker art by @Samkalensky, Part of my Nigiri Sushi/Foodlore collections.]