Enjoy A Dish Dancing In The Japanese Mouth

The interesting thing about Shirouo no Odorigui is that when eating, transparent fish will dance or snuggle in the mouth, making diners delight and surprise. Odorigui, in Japanese means "to dance while eating". Its full name is Shirouo no Odorigui, a Japanese cuisine dish made from raw fish or seafood.Shirouo describes small, nearly transparent fish. Photo: BlogspotShirouo is used to describe the small fish, the body is almost completely transparent

. However, in different regions the Japanese use different types of fish for this dish. If in Iwakuni (Yamaguchi Prefecture), the type of Shirouo that was eaten was small white fish, but in Fukuoka, people used the ingredients as goby. Legend has it that, in the Edo period more than 300 years ago, floods in spring usually Damaging crops in Fukuoka as well as in southern Japan Therefore, the landlord (daimyo) here hired farmers from neighboring villages to clean up after the disaster.



In thanks, the daimyo gave these farmers a few barrels of sake for them to drink on the riverbank. While drinking, they grabbed the small fish under the water by hand and put it in their mouths. Since then, the Fukuoka Shirouo tradition has begun to spread in many parts of Japan, and there is also another explanation of the origin of the shirouo. 300 years ago, the region of southern Japan was called Tsukushi. If spelled Hiragana, it is almost like the word Shirouo - the fish is abundant in this area. So this is the reason why the Shirouo no Odorigui originated here. The small fish that constantly "dance" when placed in the mixture of raw quail eggs mixed with vinegar will increase the excitement for diners Due to the characteristic of raw food, the way to enjoy Shirouo no Odorigui is also special.



Shirouo fish are stored in a large bowl containing a little water, then prepare a raw quail egg and a little vinegar. When eating, diners break the eggs and mix well with a little vinegar and add fish. It is thought that vinegar causes fish to temporarily paralyze and faint, but in fact, fish that encounter vinegar will be sore and continuously "dance" harder than usual. Meanwhile, diners use chopsticks to pick up fish and put them in their mouths and let them struggle in their mouths. Perhaps, this increases the enjoyment of the gourmet, interestingly, anyone who enjoys this dish has a similar question of swallowing or not swallowing. Many people often chew small fish, but the true way to enjoy Shirouo no Odorigui is to swallow it raw and drink it with sochu. At that time, the feeling of the fish "swimming up" in the stomach will make anyone who has a chance to enjoy it must be surprised and excited. And this is also a unique point, making Shirouo no Odorigui a specialty dish only available in Japan.



Shirouo no Odorigui is only best when swallowed and enjoyed with sochu. The Shirouo fish is only available in spring, so when the Japanese enjoy this dish is also the time to signal the end of cold winter. In Japan, there are many restaurants serving Shirouo no Odorigui that are only open during the Shirouo season. These restaurants seem to exist only as spring and will be dismantled at the end of the Shirouo season each year..

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