These little fish are semi-dried salted tiny sardines and they are calcium-packed! They are used in many Japanese dishes. You can only find these small baby anchovies or sardines in Japanese grocery stores (refrigerated section).
Chirimen Jako / Shirasuboshi
These semi-dried baby anchovies are called Chirimen Jako (ちりめんじゃこ) or Shirasuboshi (しらす干し).
When they are boiled in salted water and not dried, they are called (Kamaage) Shirasu ((釜揚げ)しらす). I looked up and found that you don’t need to rinse these before using them. When they are too salty, you can quickly rinse or pour hot water.
You can find them in a Japanese grocery stores.
Recipes Using Chirimen Jako and Kamaage Shirasu
Cold Tofu (Hiyayakko) with Chirimen Jako.
Egg Tofu On Rice with Kamaage Shirasu.