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.
Standard term for the Japanese anchovy (Engraulis japonicus). Used in culinary and biological contexts.
Japanese anchovies are the raw material for niboshi (dried sardines).
Katakana version, often used in menus or casual contexts.
I bought some Japanese anchovies today.
Regional name for Japanese anchovy, used in some areas like Kyushu.
Hishiko (Japanese anchovy) is often caught in this region.
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'.
I make miso soup stock from dried anchovies.
Another common term for dried anchovies, used especially in western Japan.
Small dried anchovies specifically for dashi, sometimes called 'dashi jako'.
Dashi jako are delicious eaten as-is.
Referring to fermented anchovy sauce, a regional condiment.
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.
Iriko dashi goes well with udon.