At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.

Shirako (白子) (しらこ) Milt – Shirako is a winter delicacy that can bring a range of emotions to different people. More widely known as milt or the male fish sperm sack, shirako is the male equivalent of roe or caviar, taken from fish such as cod (tara), blowfish (fugu), and seabream (tai). December is the best time for gathering shirako.

Shirako, Yuba, Roasted Garlic Miso Gratin served at RŌNIN.

In raw form, shirako looks similar to some dairy products, with brain-like lines and curves. It is soft and sweet with a texture similar to custard that firms up when cooked. It is usually served raw with Japanese citrus, lightly cooked in hot water, or as tempura.

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