Shiro-uo is a small, translucent fish that signals the arrival of spring in Fukuoka. It belongs to the goby family, grows to approximately 4–5 centimeters in length, and is recognizable by a single row of black spots along its back.
In Fukuoka City, shiro-uo is traditionally caught in the Muromi River, which flows between Nishi Ward and Sawara Ward. The fishing method, known as yana-ryo, uses a traditional fixed fishing structure and is said to have a history of more than 300 years. Each early spring, the sight of these fishing structures lined along the river becomes a familiar seasonal feature of the area.
Traditional yana fishing takes place from around late February, when the water temperature begins to rise, until early April. During this period, restaurants serving shiro-uo dishes appear along the riverbanks, giving visitors the opportunity to sample this seasonal specialty close to the traditional fishing grounds.
Shiro-uo has a delicate, mild flavor and can be prepared in several ways. One well-known preparation is odorigui, in which the fish is eaten live and its lively movement and distinctive sensation as it passes down the throat are part of the experience. It is commonly served with vinegar-soy sauce.
Other preparations include kakiage tempura, in which the fish is fried with other ingredients in a light batter, and a Yanagawa-style dish in which it is simmered and cooked with beaten egg. These different preparations allow diners to appreciate the fish’s delicate flavor and distinctive texture in a variety of ways.
The main season for shiro-uo is February, March, and April. For visitors to Fukuoka during the early spring, trying shiro-uo is an opportunity to experience a local food tradition closely connected with the Muromi River and a fishing practice that has been passed down for centuries.