Food · Fermented foods
Shirauo (Japanese Icefish)
しらうお (Shirauo)
Also known as: Shirauo, Japanese icefish, Salangichthys microdon, 白魚
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| Category | Food |
|---|---|
| Japanese labeling name | しらうお |
| Common Japanese notations | しらうお, 白魚, シラウオ |
| Origin | Japanese icefish (Salangichthys microdon); estuary fish; principal harvest regions Aomori (Ogawara-ko), Shimane (Shinji-ko); spring season |
| Typical functions | Premium odorigui (live wriggling) sashimi, Tempura |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended. |
Shirauo (しらうお / 白魚) is Japanese icefish, premium spring estuary fish. Aomori Ogawara-ko and Shimane Shinji-ko heritage areas.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh shirauo (very limited spring season)
What it is
Salangichthys microdon transparent estuary fish.
Typical uses in Japanese products
Premium odorigui sashimi.
Tempura.
For OEM: regional foodservice.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty. |
|---|---|
| USA | Niche specialty. |
| China | Niche specialty. |
| Korea | Niche specialty. |
Example products
Example finished products will be added after verification.
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From the same origin
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References
- MEXT Standard Tables of Food Composition — しらうお
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.