The word "shishamo" was used in ancient times by ainu - native inhabitants of Japanese archipelago. Moywa is the small and high-calorie fish. Russian people eat cleaned moywa. But in Japan moywa is eaten with all interiors. A fried moywa is acceptable for beer. That's why it is served as the necessary dish at pubs (shishamo-no shioyaki). Moywa is also served as tempura and nambanzuke (pickled in vinegar). The "tastiest" season for this fish is late autumn (October and November).

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