On today’s L2O Blog, Laurent Gras waxes poetic about shirimen jako (also spelled “chirimen”):
They are known in Kochi as dorome when they are served fresh with a special dipping sauce of ground garlic leaves, vinegar and miso. It is Tosa’s summer gourmet food. when they are dried and deep-fried, they can be used all year round. They taste like sardine and they are crispy like panko.”
We learn a lot about them — but he never actually tells us what, exactly, shirimen jako is.
We will tell you: It is a pile of micro-anchovies. Little ickle mini-fishes, dried and preserved. They are delicious, yes. But you should know what you are eating.
[Photo via L2O blog]