Chirimenjako is a Japanese dish of very small sardines and anchovies , which are boiled and dried. In Western Japan, they are called chirimen, while in Eastern Japan they are called shirasuboshi or shirasu. They are sometimes used with grated daikon to make aemono .

Categories: Dish
Characteristic of: Japanese cuisine
References:
https://thesetouchicookbook.com/article/shirasu-chirimen-chirimen-jako-tiny-fish-big-flavor
A Dictionary of Japanese Food; Hosking, Richard, 1995

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