Refers specifically to Engraulis japonica, a small fish used in Japanese cuisine (e.g., niboshi, chirimen-jako).
Japanese anchovies are often used as an ingredient for niboshi (dried sardines).
Japanese anchovy
Katakana spelling is sometimes used, especially in scientific or culinary contexts.
Rare kanji form; learners are unlikely to encounter it.
The origin is uncertain; possibly from a dialectal or old Japanese word for small fish.