Characteristics of Ishimochi and how to eat it

Known as white gully or sashimochi, this fish is characterized by its flat shape and a silvery gray-blue body. Here we will introduce the characteristics of Shiraguchi, its seasonal season, how to choose it, and various delicious ways to eat it.

Characteristics of Ishimochi

Shiraguchi is characterized by having a hard, go-like otolith in the bones of its head. This is a common characteristic of fish from the Nibidae family. The body length is generally around 20 to 30 cm, but larger ones can exceed 50 cm. The flesh is soft and has a light taste that is not typical of its taste.

Seasonality and how to choose

The season for white gush is summer. To tell the difference in freshness, make sure your eyes are clear and the gills are vivid. Also, when the skin is fresh, the skin becomes shiny and the flesh is firm.

How to eat Shiraguchi deliciously

• Boil : When simmered with a gentle seasoning that brings out the light flavor, you can fully enjoy the softness of the white gush.
• Fried karaage : Shiroguchi karaage, which is characterized by its crispy texture and mild taste, is also a perfect snack.
• Salt-grilled : Simple salt-grilled let you enjoy the natural taste of white guchi.
• Chinese-style steamed food : The mild white guchi made into a steamed food enhances the delicate flavor.
• Raw materials for kneaded products : It is often used in kneaded products such as kamaboko, and makes use of its flavor.

Take these characteristics and methods of eating Shiraguchi to enjoy delicious Shiraguchi dishes during the season. The light and elegant taste of the white guchi matches a variety of dishes and adds color to your dining table.

Introducing recommended recipes using Ishimochi

Ishimochi (shiraguchi) is suitable for a variety of dishes due to its light taste. Here we will introduce two recipes: "Stewed Ishimochi" and "Chinese steamed Shimochi."

Boiled sashimochi

Ingredients (serves 4)

• Ishimochi: 4
• Ginger: 1 scoop
• Green onion: Appropriate amount
• Boil (soy sauce, mirin, sugar, water): Suitable amounts of each

How to make it

1. Ishimochi removes scales, gills and cotton, and wipes off any drainage. Put the knife in place.
2. Slice the ginger thinly, cut the onion into 3cm pieces and lightly grill it.
3. Mix the ingredients for the broth and bring to a boil with the ginger.
4. Put the sashimochi in the broth, cover with paper lid and simmer over medium heat for 15 minutes.
5. Finally, add the green onions, simmer quickly and serve in a bowl.

Chinese style steamy

Ingredients (serves 4)

• Ishimochi: 2
• Dried shiitake mushrooms: 3 pieces
• Boiled bamboo shoots: 50g
• Ginger, green onions, and carrots: appropriate amounts of each
• Sake soup (soy sauce, sake, salt, bean paste, Chinese soup base, pepper, shiitake mushroom soy sauce): Appropriate amounts

How to make it

1. Remove the scales, gills, and cotton, and wash the Ishimochi with water and put a knife in it.
2. Put the dried shiitake mushrooms back in and chop them into shredded pieces. Chop the bamboo shoots and ginger, and slice the green onions diagonally thinly.
3. Place the sashimochi on a deep plate and sprinkle the vegetables on top. Spread the simmer over the whole.
4. Steam in a steamer for 15-20 minutes. Finally, scatter the leaves of the carafe and it's finished.

Enjoy the bland and refined taste of Ishimochi in a variety of dishes with these recipes.