# Ko-iwashi no sashimi (sashimi of small sardine) ｜ Our Regional Cuisines

**Cuisine Name**: Ko-iwashi no sashimi (sashimi of small sardine)

**Region**: Our Regional Cuisines

## Main Lore Areas
Ondo-cho Kure City, Kurahashi-machi

## Main Ingredients Used
Small sardine, Soy sauce, Ginger

## History, Origin, and Related Events
"Ko-iwashi" refers to Japanese anchovy, and has long been known as "small sardines" in Hiroshima Prefecture. Hiroshima Bay is rich in plankton, which serves as bait for small sardines, so well grown sardines are caught in abundance. As a result, approximately 70% of the catch landed in Hiroshima Prefecture is anchovy (Ministry of Agriculture, Forestry and Fisheries "2020 Fishery and Aquaculture Production Statistics").They are caught with sardine boat seines, which are sometimes referred to locally as "patch net fishing" because the shape of the net resembles the patches on a man's underwear. In the old days, peddlers were often seen selling fresh small sardines, which were cheap, tasty, and a valuable foodstuff for the common people. Washing small sardines in water removes the scales and removes the unique smell of small sardines. Sashimi is served with soy sauce and grated ginger. Its firm flesh is said to be as tasty as sea bream, the king of fish, and there is even a food proverb that says, "If you wash sardines seven times, they taste like sea bream". The season is from June to August. Because of its high unsaturated fatty acid content, freshness is essential for sashimi, but because Hiroshima is close to fishing grounds, fresh small sardines can be found in supermarkets and fresh fish stores. In Hiroshima, many people use a spoon or packing tape (PP band) to quickly cut the small sardines. In addition to raw fish, boiled and dried "iriko (=dried sardines)" are used as soup stock mainly in western Japan, and "chirimen" made from young sardines (=shirasu) is also widely eaten.

## Opportunities and Times of Eating Habits
The season is from June to August. At the beginning of the rainy season, small sardines can be found in supermarkets and fresh fish stores, and are usually cut up fish and eaten by households.

## How to Eat
In Hiroshima, many people can quickly cook small sardines with a spoon or PP band. It is eaten with soy sauce and grated ginger. It is also eaten as tempura or grilled with rice bran.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization) Fresh small sardines line the shelves of supermarkets and fresh fish stores when they are in season. It has become a summer tradition for Hiroshima residents. During this season, they are also served in restaurants.

## Ingredients
- Small sardine (=Japanese anchovy): 1 pack (about 30 fish)
- Grated ginger: As needed
- Salt: As needed

## Recipe
1. 1. Prepare fresh small sardine (=Japanese anchovy). Fresh Small sardines are those with clear eyes.
2. 2. Make ice-cold salt water, put the small sardine (=Japanese anchovy) in it, and scrub gently to remove some of the scales.
3. 3. Insert a spoon into the small sardine from the shoulder and slide it along the backbone to peel off the flesh.
4. 4. Wash the small sardine (=Japanese anchovy) again in ice-cold salt water, rinsing off any remaining scales and entrails.
5. 5. Replace the brine in which the small sardine (=Japanese anchovy) were washed with new brine and wash the small sardines again.
6. 6. Repeat steps 4 and 5 seven times. The taste is as good as sea bream.
7. 7. After washing, pat the small sardines (=Japanese anchovy) dry thoroughly with kitchen paper.
8. 8. Arrange the small sardines(=Japanese anchovy) on a plate and top with grated ginger and other condiments as desired.

## Provider Information
provider : Executive Committee for the Promotion of "Hiroshima Bay's Seven Great Sea's Seafoods"

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