Lit. “sake-dried” fish. Shirogisu are filleted as for tenpura, but are cured in brine and then in good quality sake, before being sun-dried. When done like this the fish can keep for days in the fridge, and make an excellent gift for friends and neighbours. All it takes is a minute or so over the fire, and the fish whiten up and are ready to be consumed with a shake of shichimi (Japanese hot pepper mix) and it’s down the hatch! For best results, these should be grilled over charcoal in a Japanese mini-brazier (called shichirin) but a gas stove is just as acceptable.