When you hear "Shirayaki," eel usually comes to mind. Grilled without sauce, the eel is enjoyed with wasabi and soy sauce, allowing you to fully savor its natural flavor. Because there is no seasoning to mask it, the true quality of the ingredient is revealed.
The word Shirayaki (白焼き) comes from shira meaning “white” and yaki meaning “grill.” It refers to grilling an ingredient directly over a flame without seasoning, oil, or sauce. This method is also known as suyaki.
It reduces excess fat, seals in umami, and enhances aroma, and is often used to create appetizing grill marks. While eel is most common, shirayaki is also used for cutlassfish, conger eel, pike conger, and even for dumplings like dango (rice flour dumplings).