Shirori: Traditional ingredients that will brighten up the summer of Japan and their charms

Shirori has long been a popular ingredient in Japan's summer. However, in recent years, the culture of making pickles at home has diminished, and this delicious ingredient is becoming forgotten. This time, we will introduce its characteristics and recommended ways to eat it.

basic information

• Origin and variety : Shirori is said to have been introduced from China in the 6th and 7th centuries and is a member of melons. Main varieties include "Tokyo Early Era," "Tokyo Daigori Uri," and "Katsura Uri" from Kyoto.
• Features : There is no special taste or aroma, but the texture is refreshing and you can enjoy its texture.

Seasonality and how to choose

• Seasonal season : Shirori is available in the market from early summer to autumn, but the season is especially summer.
• How to choose : Choose one that is heavy, shiny and even thicker.

Recommended recipes for shirori

A fumes of Shirori and Myoga

Ingredients (serves 4, 15kCal)

• Shirori: 1 bottle
• Myoga: 2 pieces
• Ginger: Small
• Salt, vinegar, sugar

How to make it

1. Preparation of the swarf : Cut the swarf into 1cm wide spiral shapes and dry under lightning. Sprinkle with salt and leave for about an hour.
2. How to cut myoga and ginger : Cut myoga into two vertically and thinly slice them, and slice the ginger into thin slices.
3. Match : Drain the sardines, add the myogata and ginger, and mix well with vinegar and sugar. Leave it for half a day and the flavor blends in well.

Stir-fried chicken with bean paste

Ingredients (serves 4, 210kCal)

• Shirori: 2 bottles (approx. 200g)
• Chicken breast: 200g
• Kiriage: 8 pieces
• Ginger (thin slices): 2-3 pieces
• Dobanjiang: 1 tsp
• Soy sauce, alcohol, hard flour, salad oil, salt, sugar

How to make it

1. Preparation of the shiwari : Cut the shiwari in half lengthwise and slice diagonally into thin slices. If it is large, peel the skin into stripes and remove the seeds.
2. Preparation of chicken : Cut the chicken into bite-sized pieces and season with soy sauce, sake and hard flour.
3. Preparation of jellyfish : Replace jellyfish and cut into bite-sized pieces.
4. Fry : Heat salad oil in a wok and stir-fry with ginger and bean paste. Once the aroma comes out, add the chicken and sardine and stir-fry quickly over high heat. Finally, season with salt, sugar and soy sauce.

This completes two delicious dishes using shiwari. Both are perfect for summer, so be sure to try it out.