Translation guide
In Japanese cuisine, dried sardines are a common ingredient used for making stock (dashi) or eaten as a snack. The most common term is 煮干し (niboshi), which refers to small sardines that have been boiled and dried. Other terms exist for different types of dried sardines, such as ちりめんじゃこ (chirimen jako) for very small dried sardines, and 目刺し (mezashi) for sardines dried on skewers.
The most common type of dried sardines used in Japanese cooking, often for making dashi or eaten as a snack.
Small sardines that have been boiled and dried. Used to make dashi or eaten as a snack. This is the most common term.
I make stock from dried sardines.
Dried sardines are delicious even when eaten as they are.
A regional term (mainly western Japan) for the same product as 煮干し. Often used in the same way.
Dried sardine stock goes well with udon.
Tiny dried sardines, often used as a topping or in salads.
Very small dried sardines (often baby sardines). Commonly used as a topping for rice, in salads, or cooked with vegetables.
I sprinkle dried baby sardines over rice.
Dried whitebait (young sardines). Can be semi-dried (しらす) or fully dried (ちりめんじゃこ). Often used interchangeably with ちりめんじゃこ in some regions.
Sardines that are dried whole on skewers, often grilled before eating.
Small sardines that are dried on skewers through the eyes. Typically grilled and eaten as a side dish or with rice.
I grilled dried sardines on skewers and ate them for breakfast.
A broader term that can include dried sardines among other dried fish.
A general term for dried fish, which can include sardines but is not specific to them. Often used for fish that are salted and dried, then grilled.
Among dried fish, I like dried sardines.
煮干し are larger, whole sardines that have been boiled and dried, typically used for stock. ちりめんじゃこ are much smaller, often baby sardines, and are used as a topping or ingredient in dishes. 煮干し can be eaten as a snack, while ちりめんじゃこ is usually cooked or used as a garnish.
To make dashi from 煮干し, remove the heads and guts to reduce bitterness, then soak in water or simmer gently. This is a common base for miso soup and noodle broths.
しらす干しは大根おろしとよく合います。
Dried whitebait goes well with grated daikon radish.