What is chirimenjako in sushi?縮緬雑魚
This time, I looked into the various names and seasons for sushi chirimenjako.
How to call chirimenjako
【chirimenjako】small, young sardine; also called shirasu in Eastern Japan チリメンジャコ
First of all, Chili Menjako is made using young sardine fish. It is similar to chili menjako, and although there is whitebait, it is the same as chili menjako. The name changes depending on how the fry is cooked and how dry it is, but in general, the one that has been boiled in a pot is called Shirasu, and the one that has been boiled and dried is called Chirimenjako.
Also, chilimenjako is its name in the Kansai region, but in the Kanto region it is called whitebait dried and in Kyoto it is called “yayatoto.”
The peak season for chirimenjako
Chirimenjako is a food made by boiling young sardines (whitebait) of sardines (anchovies, sardines, Japanese anchovies, whitefish, sand locusts, etc.) in salt water and then drying them in the sun. Chirimenjako is basically caught all year round at fishing grounds around Japan, but the most delicious season is twice a year, in spring and autumn. In particular, chirimenjako caught during spring fishing have the best fat content, and spring fishing lasts from approximately February to April.
Also, the name of chirimenjako changes depending on how dry it is. Raw whitebait fried in a pot is called Kamaage Shirasu”,Shirasu (dried)” is made by drying it a little after being fried in a pot, and “Chirimenjako” is made by slowly drying it. In other words, the raw materials for both “whitebait” and “chirimenjako” are the same.
From this information, we can see that the season for Chirimenjako differs depending on the region and the annual climate. However, it is generally said that spring and autumn are the most delicious.
