Chirimen Jako

Whitebait Sprinkles or dried and salted whitebaits

Well, some people just can’t help but see “individuals” (not a collective mass) in a school of small fish. They would look them in the eye and say “Oh, poor little ones... Don’t stare at me, please!“ and naturally can’t consume them. If you’re not one of them, you can enjoy a variety of calcium-rich recipes! While your rice is steaming, just top it with several pinches of Chirimen Jako, and even drip a little Shōyu if you like. Sprinkle some over Ohitashi (plain-boiled food) or Su No Mono (vinegared food), add them to your vegetable sauté or fill your omelette! There’s also the soft version called Shirasu, less dried compared with Chirimen Jako. As they are salted during the production process, you can use them as seasoning. Though the Japanese word Jako means “insignificant“, those Jako are very versatile.

Dry type of Chirimen Jako.	Su no mono of Shirasu o soft Chirimen Jako and cucumber.	Chirimen Jako mixed with seasoned cod roe.
Soft Chirimen Jako sprinkled on Daikon Oroshi.	Shishitō peppers sautéed with Chirimen Jako.

Dry type of Chirimen Jako. Su no mono of Shirasu o soft Chirimen Jako and cucumber. Chirimen Jako mixed with seasoned cod roe. Soft Chirimen Jako sprinkled on Daikon Oroshi. Shishitō peppers sautéed with Chirimen Jako.