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Chuuka Kurage (Shiro) (White Seasoned Jellyfish) (Frozen)
A convergence of flavor
Temporarily out of stock
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Sweet, sour, slightly spicy, the Chuuka Kurage comes from Japan and is made with thinly sliced jellyfish
1 / 2
Chuuka Kurage (Shiro) (White Seasoned Jellyfish) (Frozen)
A convergence of flavor
Sweet, sour, slightly spicy, the Chuuka Kurage comes from Japan and is made with thinly sliced jellyfish
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Chuuka Kurage (Shiro) is a popular Japanese delicacy, especially as otsumami (snack or appetizer). Ours come straight from Japan, and are ready to eat. Chuuka Kurage is made with thinly sliced jellyfish, prepared using traditional Japanese flavorings and methods. This marinated jellyfish is seasoned with cooked sesame seeds and chopped chili. It has a unique but great texture—slightly chewy with a bite. On the palate, it is sweet, sour, with a nice kick of spice.
Preparation And Pairings
Chuuka Kurage is usually enjoyed as otsumami, or as a snack/appetizer, eaten on its own. But it can also be used as a side dish for bentos, used in porridge, in onigiri, or on sushi gunkan. Pair it with beer or sake.
Floating Along
Jellyfish are primarily made up of water and consist of a floating mouth and a digestive system. They have no brains, hearts, bones, nor eyeballs, and have a smooth, bag-like body with tentacles that are loaded with small stinging cells. These remarkable invertebrates shock and/or paralyze their food with their stinging tentacles before devouring them Their mouths are located in the middle of its body.
Storage Instructions
The Chuuka Kurage will arrive to you frozen. Keep frozen, and thaw only when about to serve. Once thawed, keep chilled, and consume within 7 days.
Chuuka Kurage (Shiro) is a popular Japanese delicacy, especially as otsumami (snack or appetizer). Ours come straight from Japan, and are ready to eat. Chuuka Kurage is made with thinly sliced jellyfish, prepared using traditional Japanese flavorings and methods. This marinated jellyfish is seasoned with cooked sesame seeds and chopped chili. It has a unique but great texture—slightly chewy with a bite. On the palate, it is sweet, sour, with a nice kick of spice.
Chuuka Kurage is usually enjoyed as otsumami, or as a snack/appetizer, eaten on its own. But it can also be used as a side dish for bentos, used in porridge, in onigiri, or on sushi gunkan. Pair it with beer or sake.
Jellyfish are primarily made up of water and consist of a floating mouth and a digestive system. They have no brains, hearts, bones, nor eyeballs, and have a smooth, bag-like body with tentacles that are loaded with small stinging cells. These remarkable invertebrates shock and/or paralyze their food with their stinging tentacles before devouring them Their mouths are located in the middle of its body.
The Chuuka Kurage will arrive to you frozen. Keep frozen, and thaw only when about to serve. Once thawed, keep chilled, and consume within 7 days.
Curated Selection
