Food · Fermented foods
Shirasu (Japanese Whitebait)
しらす (Shirasu)
Also known as: Japanese Whitebait, Boiled Anchovy Larvae, Kamage Shirasu (steamed), Shirasu-boshi (semi-dried), Chirimen-jako (fully dried)
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| Category | Food |
|---|---|
| Japanese labeling name | しらす |
| Common Japanese notations | しらす, シラス, 白子, 釜揚げしらす, しらす干し, ちりめんじゃこ |
| Origin | Larvae and juveniles of katakuchi-iwashi (Japanese anchovy) and maiwashi (sardine); principal harvest regions Shizuoka (Shimizu/Yui), Kanagawa (Enoshima), Ehime, Hyogo, Wakayama |
| Typical functions | Premium retail toppings (shirasu-don, shirasu pasta), Calcium-rich fortified processed food ingredient, Onigiri filling and ochazuke topping (foodservice), Premium gift category (Yui shirasu, Kanagawa raw shirasu) |
| Regulatory status in Japan | Shirasu follows standard seafood labeling. Origin claims (Shizuoka 'Yui shirasu', Kanagawa 'Enoshima namashirasu') require verifiable harvest region documentation. Calcium content is high — shirasu is a designated calcium-fortification source food. |
Shirasu (しらす) — the larvae and juvenile-stage of katakuchi-iwashi (Japanese anchovy) and maiwashi (sardine) — is one of Japan's most distinctive seafood categories, distinguished by four processing forms that drive entirely different product positions: raw shirasu (生しらす, premium gift and foodservice with very limited shelf life), kamage shirasu (釜揚げしらす, boiled, the volume retail format), shirasu-boshi (しらす干し, semi-dried), and chirimen-jako (ちりめんじゃこ, fully dried). The category serves multiple OEM positions: as a premium foodservice ingredient (shirasu-don topping, shirasu pasta), as a calcium-fortification source food (one of Japan's most calcium-dense common foods at 280-520 mg/100g depending on form), and as a regional gift specialty (Shizuoka's Yui-shirasu, Kanagawa's Enoshima namashirasu).
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Raw shirasu (生しらす — premium retail and foodservice, very limited shelf life)
- Kamage shirasu (釜揚げしらす — boiled, the volume retail format)
- Shirasu-boshi (しらす干し — semi-dried, intermediate moisture)
- Chirimen-jako (ちりめんじゃこ — fully dried, the dry retail format)
- Shirasu-furikake and shirasu-tsukudani (boiled-down)
What it is
Shirasu is the larval-to-juvenile stage (1-3cm) of small fish, principally katakuchi-iwashi (Engraulis japonicus, Japanese anchovy) and maiwashi (Sardinops melanostictus, Japanese sardine). The catch is highly seasonal and weather-dependent. The four processing forms are: raw shirasu (生 — direct from the catch, eaten same-day), kamage shirasu (釜揚げ — briefly boiled in saltwater, the most common retail form, soft and moist), shirasu-boshi (しらす干し — boiled then semi-dried, intermediate texture), and chirimen-jako (ちりめんじゃこ — boiled then fully sun-dried or kiln-dried, crisp texture for long shelf life).
Nutritionally, shirasu is calcium-dense: kamage shirasu around 210mg/100g, shirasu-boshi around 280mg/100g (semi-dried), chirimen-jako around 520mg/100g (fully dried). The fully-dried forms are among Japan's most calcium-dense common foods. Vitamin D content is also high (12.0-50.0 μg/100g depending on form).
Industrial production is concentrated in Shizuoka (Yui and Shimizu — the largest raw and kamage shirasu region), Kanagawa (Enoshima — the famous raw shirasu specialty location), Ehime and Hyogo (chirimen-jako specialty regions, especially the Awaji Island chirimen). Premium SKUs name harvest region and processing date for raw shirasu, while chirimen-jako is positioned around region (Awaji, Yui) and grade.
Typical uses in Japanese products
Premium retail and foodservice — raw shirasu and kamage shirasu over rice (shirasu-don), shirasu on Italian pasta (shirasu-pasta is a recognized fusion dish category), shirasu pizza, shirasu omelet (shirasu-tamago).
Calcium-fortification ingredient — chirimen-jako and shirasu-boshi added to rice, ochazuke, salads, furikake, and processed foods specifically for calcium fortification claims.
Onigiri and bento filling — chirimen-jako and shirasu-boshi as standard ingredients in onigiri, bento, and convenience-store ready-meals.
Premium regional gift specialty — Yui-shirasu (Shizuoka) and Enoshima namashirasu (Kanagawa) are established premium gift categories, with same-day shipping cold-chain logistics for raw forms.
Tsukudani and processed snacks — shirasu-tsukudani (boiled-down with soy sauce and sugar) and shirasu-furikake are established processed-food categories.
For OEM: raw shirasu cold-chain supply for premium foodservice, kamage shirasu retail packs (Shizuoka origin), chirimen-jako for calcium-fortification ingredient supply and onigiri/bento applications, shirasu-furikake formulations, and shirasu-tsukudani gift retail products.
Regulatory classification in Japan
Standard seafood labeling rules apply. Origin region claims (Shizuoka, Yui, Enoshima, Awaji) require verifiable supply chain.
Calcium claims: shirasu products positioned for calcium-fortification follow standard nutrition labeling rules.
Allergens: shirasu is fish (anchovy/sardine) — fish allergen disclosure is required.
Regulatory classification in other markets
| EU | Imported as Japanese whitebait. Allergen labeling for fish required. Limited established export market for raw and kamage forms (cold-chain constraints); chirimen-jako is more readily exportable. |
|---|---|
| USA | Imported under FDA standard food procedures. Established positioning in Japanese-cuisine specialty channels. Chirimen-jako is the practical export format. |
| China | Imported under GACC rules for processed seafood. Premium positioning for Japanese-origin shirasu in gourmet retail and Japanese cuisine. |
| Korea | Imported as Japanese specialty seafood. Korea has its own related products (멸치 / dried anchovy); Japanese chirimen-jako positioned as premium specialty. |
Example products
Example finished products will be added after verification of harvest region (Shizuoka / Kanagawa / Ehime / Hyogo), processing form (raw / kamage / shirasu-boshi / chirimen-jako), and product format.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
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From the same origin
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FAQ for OEM buyers
Q. What's the difference between kamage shirasu, shirasu-boshi, and chirimen-jako for OEM?
These are the same fish at three drying stages. Kamage shirasu (釜揚げ) is briefly boiled in saltwater, soft and very moist (~85% moisture) — the volume retail format and the basis for shirasu-don and shirasu pasta. Shirasu-boshi (しらす干し) is boiled then semi-dried (~60% moisture), with intermediate texture — used for everyday retail topping and onigiri applications. Chirimen-jako (ちりめんじゃこ) is boiled then fully sun-dried or kiln-dried (~10-15% moisture), crisp texture with dramatically longer shelf life — used for furikake, calcium-fortification ingredient, and shelf-stable retail. The calcium content scales inversely with moisture: kamage ~210mg, boshi ~280mg, chirimen ~520mg per 100g. For OEM applications: foodservice and premium retail use kamage; convenient retail uses boshi; ingredient and shelf-stable applications use chirimen.
Sources · Last reviewed: 2026-04-28
- MEXT Standard Tables of Food Composition — three shirasu forms compositional data
- Japan Shirasu Industry Association classification reference
References
- MEXT Standard Tables of Food Composition — しらす (10396) / しらす干し 微乾燥 (10055) / 半乾燥 (10056) / たたみいわし (10057)
- Japan Shirasu Industry Association regional production reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.