Shirasu refers to small, white fish, typically juvenile sardines or anchovies, that are commonly consumed in Japan. These tiny fish are often served boiled or dried and are known for their delicate flavor and soft texture. Shirasu is a popular ingredient in various dishes, including rice bowls and salads. In Japanese cuisine, shirasu is not only enjoyed for its taste but also for its nutritional benefits. It is rich in protein, omega-3 fatty acids, and essential vitamins. Shirasu can be found in many coastal regions of Japan, where it is often harvested and prepared fresh.