Shirouri: A traditional food that brightens up Japan's summer and its appeal

Shirouri pickles have long been a popular ingredient in Japan as they are perfect for the summer. However, in recent years, the culture of making pickles at home has declined, and this delicious ingredient is gradually being forgotten. In this article, we will introduce their characteristics and recommended ways to eat them

basic information

• Origin and varieties : Shirouri is said to have been introduced from China in the 6th or 7th century and is a type of melon. Major varieties include "Tokyo Wase", "Tokyo Ogoeuri", and Kyoto's "Katsurauri".
• Characteristics : It has no special taste or aroma, but it has a refreshing texture that is enjoyable to eat.

Seasonality and how to choose

• Season : Shirouuri is available in the market from early summer to autumn, but is especially in season in summer.
• How to Choose : Choose a heavy, shiny-skinned, and evenly-thick apple.

Shirouri's recommended recipes

White cucumber and myoga salad

Ingredients (4 servings, 15kCal)

• White cucumber: 1 piece
• Myoga: 2 pieces
• Ginger: small piece
• Salt, vinegar, sugar

How to make it

1. Preparing the Shirouuri : Cut the Shirouuri into 1cm wide spirals and thaw them. Sprinkle with salt and leave for about an hour.
2. How to cut myoga and ginger : Cut the myoga in half lengthwise and slice thinly, and also slice the ginger thinly.
3. Mix : Drain the water from the shiruri, add the myoga and ginger, and mix well with the vinegar and sugar. Leave for half a day for the flavors to blend well.

Stir-fried whitebait and chicken with chili bean paste

Ingredients (4 servings, 210kCal)

• Shirouri: 2 sticks (approx. 200g)
• Chicken breast: 200g
• Wood ear mushrooms: 8 pieces
• Ginger (thinly sliced): 2-3 pieces
• Doubanjiang (bean paste): 1 teaspoon
• Soy sauce, sake, potato starch, salad oil, salt, sugar

How to make it

1. Preparing the shirouri : Cut the shirouri in half lengthwise and thinly slice diagonally. If they are large, peel them in stripes and remove the seeds.
2. Chicken preparation : Cut the chicken into bite-sized pieces and season with soy sauce, sake, and potato starch.
3. Preparing the wood ear mushrooms : Soak the wood ear mushrooms and cut them into bite-sized pieces.
4. Stir-fry : Heat salad oil in a wok and stir-fry with ginger and chili bean paste. When fragrant, add the chicken and herring and stir-fry quickly over high heat. Finally, season with salt, sugar, and soy sauce.

Now you have two delicious dishes using shiruri. Both are perfect for summer, so be sure to give them a try!