"Shirasu" is a general term referring to white-bodied fish such as eel, sardine, mackerel, and smelt. However, when it is commonly referred to as "Shirasu" in the market, it usually refers to young sardines. Depending on the season, they can be eaten raw or are typically prepared as "Kamaage Shirasu" (steamed young sardines) or "Shirasu Boshi" (dried small fish).

"Shirasu" can be served on top of rice to make "Shirasu-don" (rice bowl with young sardines), or it can be combined with grated daikon radish and used in dishes like pasta or omelets in Western cuisine.