Japan is known for its adventurous cuisine, from delicacies like raw squid and monkfish liver to more unusual dishes such as crab brain paste. But one of the country’s most intriguing and polarizing culinary specialties is shirako—fish sperm. While it might be an unexpected dish for many visitors, in Japan, it is a winter delicacy enjoyed for its creamy texture and subtle umami flavor.
The First Encounter with Shirako
For many foreigners, trying shirako for the first time can be a surprising experience. The dish is often served in small seafood izakayas, where locals gather to enjoy fresh seasonal offerings. At first glance, it resembles something between soft tofu and a raw brain, with a smooth, slightly translucent texture. It is typically garnished with spring onions, shiso leaves, and a soy-based dressing, enhancing both its presentation and flavor.
The name “shirako” translates to “white children” in Japanese, a reference to its appearance. It is extracted from male fish, most commonly cod, but also from fugu (pufferfish), salmon, and anglerfish. The color can range from milky white to slightly pink, depending on the fish and the level of seminal fluid inside the sac.
While the idea of eating fish sperm may seem unusual, it is highly regarded in Japanese cuisine, not only for its taste but also for its supposed health benefits. Shirako is rich in protein, vitamins B12 and D, and is believed to have anti-aging properties. Some even claim it is good for the skin.
A Unique Texture and Flavor
The texture of shirako is one of the reasons it stands out among seafood delicacies. When picked up with chopsticks, it has a sticky consistency, similar to raw egg. The first bite can be unexpected—it is warm, creamy, and slightly briny. Fans of the dish describe it as having a “melting” sensation with a mild sweetness and a touch of oceanic umami.
Although Japan is best known for serving shirako, it is not the only country where fish sperm is consumed. In Russia, pickled herring semen, called moloka, is a traditional dish, while in Sicily, tuna milt (lattume) is often used as a pasta topping. However, Japan has elevated the appreciation of fish sperm to an art, making it a sought-after seasonal delicacy.
How to Eat Shirako in Japan
If you’re visiting Japan in winter and want to try shirako, there are several ways to enjoy it, depending on your preference for texture and preparation.
1. Tempura
One of the most approachable ways to try shirako is as tempura. The batter provides a crispy contrast to the soft, creamy interior, making it a great option for first-timers. The deep-fried coating adds a subtle crunch that balances the rich, delicate filling.
2. Shirako Ponzu
For a more traditional experience, shirako ponzu is a common way to eat it. The sperm sacs are lightly poached and served with a citrusy ponzu sauce, grated daikon radish, and sliced spring onions. This preparation highlights the natural taste and texture of the shirako, making it a bold but authentic choice. Many diners pair it with a cup of warm sake to enhance the flavors.
3. Sushi
Shirako can also be found in sushi restaurants, served as gunkanmaki (battleship sushi). This type of sushi consists of a small bed of pressed rice wrapped in a strip of nori (seaweed) to form a cup, which is then filled with shirako. The seaweed provides a crisp contrast to the creamy filling, and the combination is typically enjoyed with a dab of wasabi and soy sauce.
4. Nabe (Hotpot)
Winter in Japan is hotpot season, and shirako is sometimes added to nabe, a communal dish where ingredients are simmered in a flavorful broth. It pairs well with miso-based broths, kimchi and pork variations, or seafood-rich oyster hotpots. The gentle cooking process allows the shirako to retain its soft texture while absorbing the umami depth of the broth.
A Delicacy Worth Trying
While shirako may not be for everyone, it is a fascinating part of Japanese cuisine that reflects the country’s appreciation for seasonal and texturally complex foods. Those willing to step outside their comfort zone might discover a dish that is both surprising and deeply flavorful. If nothing else, trying shirako makes for a memorable culinary experience and a great story to share.
Would you give it a try?
