🐟 Japanese anchovy: カタクチイワシ (katakuchi-iwashi)
In Hiroshima it is called ko-iwashi and eaten as sashimi in early summer — 'wash it seven times and it tastes like sea bream'. The young are shirasu.
- Japanese
- カタクチイワシ
- Reading
- かたくちいわし · katakuchi-iwashi
- Kanji
- 片口鰯・鰯
- Best months
- May – Jul
- Allergy group
- Fish
Order this
Japanカタクチイワシをお願いします。
South Korea멸치 부탁드립니다.
Japanese anchovy, please.
Other names
| 小イワシ こいわし · ko-iwashi | Regional name · Hiroshima |
| シラス しらす · shirasu | At the market / sushi bar · Baby sardines and anchovies, served raw, boiled (kamaage) or dried |
Local dishes with this fish
| Shirasu rice bowl (baby sardines) · Nagoya (Aichi) | Apr – Nov |
| Ko-iwashi sashimi (small anchovies) · Hiroshima | May – Jul |
| Gijang anchovies (raw with chili dressing, or stew) · Busan | Mar – May |
| Chirimen sansho (baby anchovies with sansho pepper) · Kyoto (city, Tango coast) | All year |
Name in other languages
| 한국어 | 멸치 |
| 简体中文 | 日本鳀 |
| 繁體中文 | 日本鯷 |
| Tiếng Việt | Cá cơm Nhật Bản |
| Español | Anchoa japonesa |
| 日本語 | カタクチイワシ |
← Sushi fish guide: names and seasons
Seasons shift with the weather and the catch each year. Ask the restaurant what is in today.