These small dried and salted sardines called chirimen jako are very popular and even essential in the daily dishes of Japanese people. Children and adults can’t do without them. Presentation:
Chirimen jako or Shirasu boshi
Chirimen jako ちりめんじゃこ is an immature fish of Japanese anchovy, sardine, eel and Pacific herring. But most chirimen jako caught in Japan are sardine fry. Its size is usually less than 2 cm. Its tiny little sardines called chirimen jako or shirasu boshi し ら す 干 し depending on the region, are delicious! They are simply boiled in salted water and then dried in the sun. In the mouth, you get a crunchy, chewy texture with a little fishy taste. When these sardines are simply boiled in salt water without being dried they are called kamaage shirasu 釜 揚 げ し ら す. They can also be eaten raw.
Chirimen jako is very popular with the Japanese, as it goes equally well with Japanese rice, tofu, noodles, vegetables umeboshi (salted plums), wakame seaweed, omelets… But also because it is very good for health, indeed, these small fish are very rich in calcium and protein.
Chirimen jakon is available in supermarkets all over Japan and all year round. However, autumn is the best season to eat them, because it is the period when they are fattened and therefore have better taste. In France, it is quite rare to find them, but you may be able to find them in Korean grocery stores.
In Japanese cuisine
They can be eaten raw with wasabi, leaves of shiso and shoyu sauce . You can also find it in chirashi sushi. Here is a non-exhaustive list of dishes using chirimen jako:
Chirimen jako Tofu 
Chirimen jako are used to season and add texture to tofu in addition to soy sauce. A delight.
Onigiri 
These small rice balls to carry anywhere are very popular with chirimen jako.
Shirasu orishi 
The same principle as with the tofu, a nice slice of daikon (Japanese radish) with chirimen jako on top. A very popular dish.
Tamagoyaki 
Mixed with eggs, this provides a crunchy texture and seasons the Japanese omelet.
Shirasu tofu burger 
Pan-fried tofu balls mixed with chirimen jako.
In cucumber salad 
In a salad, mixed with cucumbers and seaweed wakame
Chirimen sansho 
A seasoning like furikake of chirimen jako with Japanese pepper. Put in large quantities on Japanese rice, it’s a quick dish to make!
On spaghetti and pizza 
Curious, we are not used to this mixture, but why not! Source photo chirimen pizza.
Chirimon, little hidden monsters
Chirimon jako are so small that during the harvesting, sometimes there are other marine species such as small crabs, small octopuses, small seahorses, small squids… These species are usually found and removed before the chirimen jako is packed as a finished product. However, they are so small that some of them manage to escape detection. It is not uncommon for a Japanese person to find them in their tray. They are then called chirimon チリモン and finding them has become popular among young children and adults. Sites have even been created to display chirimon:
Shirasu tai, the mascot
The Japanese love mascots and for the chirimen jako here is theshirasu tai, declined in plush, bag, key ring ect. Isn’t he cute? 
For more information: https://www.san-x.co.jp/blog/goods/2014/10/srs.html
