Know all about Japanese ‘fish sperm’, the ‘weirdest’ dish Ed Sheeran reveals he ate once on The Great Indian Kapil Show

Ed Sheeran rocked the latest episode of The Great Indian Kapil Show! The award-winning singer treated the audience to a medley of his hits, even surprising everyone with a rendition of the classic Bollywood song “Kisi Ki Muskarahto” from the Raj Kapoor film Anari.

During a fun Q&A session with host Kapil Sharma, Ed also shared a hilarious food story from his travels. When asked about the strangest thing he’s ever eaten on tour, Ed revealed he tried fish sperm in Japan! This particular dish, called Shirako, is fish testicles. Ed admitted it has a unique texture and wasn’t quite his cup of tea, though some people apparently enjoy it.

“When you go to a sushi or omakase restaurant, it’s basically, like, the chef makes stuff and he puts it down, and it will be like Nigiri, or other little things. And usually, I think it’s called Shirako. And it’s basically a testicle that you eat and it explodes in your mouth. Some people love it. I’m not a big fan of it,” Sheeran revealed. The audience, including Kapil Sharma and Archana Puran Singh, got a good laugh out of his honest confession.

Shirako, a word that translates to “white children” in Japanese, might raise eyebrows at first glance. But for adventurous eaters and those seeking a taste of authentic Japanese cuisine, shirako offers a unique and delectable experience.

Beyond the name: What is shirako?

Shirako is not for the faint of heart (or the easily squeamish). It’s the milt, or sperm sacs, of male fish, most commonly cod, pufferfish, or anglerfish.

Prized as a winter delicacy in Japan, shirako embodies the concept of shun, honoring the seasonality of ingredients.

Singer Ed Sheeran was in India in March for a concert. (Photo: Instagram/kapilsharma/farahkhankunder)

How is shirako enjoyed?

Despite its unconventional origin, shirako boasts a surprisingly delightful texture. Often described as creamy, milky, or even custard-like, it has a mild, slightly sweet flavor with a hint of the sea. This unique combination makes it a versatile ingredient in Japanese cuisine.

Sashimi: For the brave, shirako can be enjoyed raw, typically served with a squeeze of citrusy ponzu sauce and grated daikon radish for a refreshing contrast.

Tempura: Shirako dipped in a light tempura batter and deep-fried creates a delightful textural play between the crispy exterior and the soft, creamy interior.

Nabe: This Japanese hotpot is a perfect way to savour shirako’s delicate flavour. Thinly sliced shirako is simmered in a flavorful broth and enjoyed alongside other seasonal ingredients.

Gunkan-maki: Shirako can also be found nestled atop sushi rice, wrapped in a sheet of nori seaweed, similar to salmon roe (ikura).

Beyond the plate

Shirako’s inclusion in Japanese cuisine reflects a respect for using all parts of the animal. It’s a testament to the resourcefulness and commitment to minimising waste that is deeply ingrained in Japanese culinary tradition.

While shirako may not be for everyone, its unique texture and subtle flavour offer a glimpse into the diverse and fascinating world of Japanese cuisine. So, if you’re feeling adventurous and open to new culinary experiences, give shirako a try. You might just discover your new favourite winter delicacy.

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