【Reading】しらこ

【English Name】Milt

Shirako is the name of an ingredient referring to the testes (sperm sacs) of fish. Those taken mainly from Pacific cod (madara), pufferfish (fugu), monkfish (anko), and salmon are eaten.

At sushi restaurants it is often served as gunkan-maki, and it is common to accompany it with ponzu or momiji-oroshi (grated daikon with chili). It is served raw, and there is also the often-seen technique of blanching (yubiki) to adjust the texture.

The peak season is mainly winter; in particular, the shirako of Pacific cod is said to circulate in greater quantity around December to February. Pufferfish shirako is also centered on winter, though the timing varies somewhat by producing area and fish species.

The flavor is creamy and rich, characterized by a melt-in-the-mouth quality. When heated, it changes to a fluffy texture. Nutritionally it is said to contain protein, B-group vitamins, and nucleic acids, but it is also known as an ingredient relatively high in purines.

Note that the word "shirako" is also used as place names and company names; multiple proper nouns of the same name exist, such as Shirako Town in Chosei District, Chiba Prefecture, Shirako Port in Suzuka City, Mie Prefecture, and the nori maker Shirako Co., Ltd. (Shirako Nori).