noun
small dried sardine; iriko
Kansai dialect term for small dried sardines, equivalent to 煮干し (niboshi) in standard Japanese. Commonly used in cooking, especially for making dashi.
See also: 煮干し
いりこでだしを取ると、うま味が強い。
When you make dashi with iriko, the umami is strong.
関西では煮干しのことをいりこと呼ぶ。
In Kansai, niboshi are called iriko.
煮干し is the standard Japanese term for small dried sardines; 炒り子 is the Kansai dialect equivalent.
From 炒り (iri, 'roasting') + 子 (ko, 'small thing'), referring to small fish that are roasted and dried. The exact historical derivation is uncertain.