Characteristics of Shiroguchi (Ishimochi) and how to eat it deliciously

Known as shiroguchi or ishimochi, this fish is characterized by its flat, silvery gray-blue body. Here we'll introduce you to its characteristics, when it's in season, how to choose it, and various delicious ways to eat it

Characteristics of Ishimochi

White croaker is characterized by the presence of hard, go stone-shaped otoliths in the bones of its head. This is a common characteristic of fish in the family Forbaceae. Its body length is generally around 20-30cm, but larger specimens can exceed 50cm. Its meat is soft and has a mild, unobtrusive flavor that is appealing

Seasonality and how to choose

White croaker is in season in the summer. To determine its freshness, check that its eyes are clear and its gills are brightly colored. Freshness is also indicated by shiny skin and firm flesh

How to eat white croaker deliciously

• Simmered dish: When simmered with a mild seasoning that brings out the delicate flavor, you can fully enjoy the tenderness of the white croaker.
• Fried Chicken: With its crispy texture and mild flavor, the fried chicken made with white croaker is perfect as a snack.
• Salt-grilled: This simple salt-grilled preparation allows you to enjoy the natural flavor of the white croaker.
• Chinese-style steamed dish: Steaming the mild-flavored white croaker brings out its delicate taste.
• Ingredients for processed fish products: It is often used in processed fish products such as kamaboko (fish cake), and its flavor is enhanced.

Please enjoy delicious white croaker dishes while they are in season, taking into consideration the characteristics and ways of eating these fish. The mild and elegant flavor of white croaker matches a variety of dishes and adds a touch of color to your dinner table

Introducing recommended recipes using Ishimochi

Ishimochi (white croaker) has a mild flavor that makes it suitable for a variety of dishes. Here we introduce two recipes: "Simmered Ishimochi" and "Chinese-style Steamed Ishimochi."

Boiled stone mochi

Ingredients (serves 4)

• Stone mochi: 4
• 1 piece of ginger
• Green onion: appropriate amount
• Broth (soy sauce, mirin, sugar, water): appropriate amount

How to make it

1. Remove the scales, gills, and innards from the Ishimochi, wipe off any excess water, and make a cut
2. Thinly slice the ginger and cut the green onions into 3cm chunks and lightly grill them
3. Mix the broth ingredients together and bring to a boil with the ginger
4. Add the stone mochi to the broth, cover with a paper lid and simmer over medium heat for 15 minutes
5. Finally, add the green onions, simmer briefly and serve in a serving dish

Chinese-style steamed rice cakes

Ingredients (serves 4)

• Ishimochi: 2
• Dried shiitake mushrooms: 3 pieces
• Boiled bamboo shoots: 50g
• Ginger, green onion, coriander: appropriate amount each
• Sauce (soy sauce, sake, salt, chili bean paste, Chinese soup base, pepper, shiitake mushroom soaking water): appropriate amount of each

How to make it

1. Remove the scales, gills, and innards from the stone mochi, wash it with water, and make a cut
2. Rehydrate the dried shiitake mushrooms and cut them into thin strips. Cut the bamboo shoots and ginger into thin strips, and thinly slice the green onions diagonally
3. Place the rice cakes in a deep dish, sprinkle the vegetables on top, and pour the sauce over the entire dish
4. Steam in a steamer for 15 to 20 minutes. Finally, sprinkle with coriander leaves to finish

Try these recipes to enjoy the mild and elegant flavor of Ishimochi in a variety of dishes