Translation guide
A small fish commonly used in Japanese cuisine, often dried or fermented.
Referring to the fish species or fresh fish used in cooking.
Referring to the dried product used for making dashi stock or as a snack.
Dried anchovies (or sardines) used primarily for dashi. Often called 'niboshi'.
Referring to fermented anchovy sauce, a regional condiment.
Fermented anchovy sauce from Akita, used like fish sauce.
Both refer to dried anchovies/sardines. 煮干し is more common in eastern Japan, while いりこ is preferred in western Japan. They are essentially the same product.
Remove heads and guts before making dashi to reduce bitterness. Lightly toasting them enhances flavor.
Standard term for the Japanese anchovy (Engraulis japonicus). Used in culinary and biological contexts.
片口鰯は煮干しの原料です。
Japanese anchovies are the raw material for niboshi (dried sardines).
Katakana version, often used in menus or casual contexts.
今日はカタクチイワシを買ってきた。
I bought some Japanese anchovies today.
Regional name for Japanese anchovy, used in some areas like Kyushu.
ひしこはこの地域でよく獲れます。
Hishiko (Japanese anchovy) is often caught in this region.
味噌汁の出汁は煮干しでとります。
I make miso soup stock from dried anchovies.
Another common term for dried anchovies, used especially in western Japan.
いりこだしはうどんに合います。
Iriko dashi goes well with udon.
Small dried anchovies specifically for dashi, sometimes called 'dashi jako'.
だしじゃこをそのまま食べても美味しい。
Dashi jako are delicious eaten as-is.
Shotturu nabe is a local dish of Akita.
Fermented fish sauce from Noto Peninsula, made from anchovy or sardine.
いしるは能登の伝統的な調味料です。
Ishiru is a traditional seasoning of Noto.