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
When you make dashi with iriko, the umami is strong.
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.
Standard kanji spelling for this word.
Rare variant using 熬 instead of 炒.
Rare variant using 煎 instead of 炒.
Irregular okurigana usage; 炒子 is a non-standard spelling.
From 炒り (iri, 'roasting') + 子 (ko, 'small thing'), referring to small fish that are roasted and dried. The exact historical derivation is uncertain.