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: White melons are believed to have been introduced from China in the 6th or 7th century and belong to the melon family. Major varieties include "Tokyo Wase," "Tokyo Ogoshi Uri," and "Katsura Uri" from Kyoto.
• Features: It doesn't have any particular taste or aroma, but it has a refreshing texture and is enjoyable to eat.

Seasonality and how to choose

• Season: White cucumbers are available in the market from early summer to autumn, but their peak season is especially summer.
• How to choose: Choose ones that are heavy, have a glossy finish, and are of uniform thickness.

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. Preparation of white cucumber: Cut the white cucumber into 1cm wide spirals and dry them in a lightning-drying pan. Sprinkle with salt and let sit for about an hour.
2. How to cut myoga and ginger: Cut the myoga in half lengthwise and then slice it thinly. Slice the ginger thinly as well.
3. To mix: Drain the water from the white cucumber, add the Japanese ginger and ginger, and mix well with vinegar and sugar. Let it sit for half a day to allow the flavors to meld.

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 white cucumber: Cut the white cucumber in half lengthwise and then slice it thinly diagonally. If it is large, peel the skin in stripes and remove the seeds.
2. Preparing the chicken: Cut the chicken into bite-sized pieces and season with soy sauce, sake, and potato starch.
3. Preparing the wood ear mushrooms: Rehydrate the wood ear mushrooms and cut them into bite-sized pieces.
4. Stir-fry: Heat vegetable oil in a wok and stir-fry the ginger and chili bean paste. Once fragrant, add the chicken and white melon 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!