白魚 | Icefish
Type: Hikarimono
Season: Winter to Spring.

A truly unique taste, Shirauo is either served as nigiri (often with a Nori tie) or as Gunkan maki, because it’s actually a few little fish grouped together. I can’t tell which fact I enjoy most: that Shirauo are traditionally caught at night using beacon lights or that, at the end of the season, their filled-to-the-brim-with-roe bodies is the sushi equivalent of a sundae with sprinkles.

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