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The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

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Sardines, iwashi, are the most commonly used fish in Japan, and they account for 25 per cent of the total catch by the sea fisheries. Along with the main species, there are a number of other varities also considered part of the same group, including ma-iwash (Japanese pilchard), urume-iwashi (big-eye sardine) and a smaller species, katakuchi-iwashi (Japanese anchovy). Ma-iwashi has a blue-green back and silvery white belly with dark dots on both sides of the body. It grows up to 25-30cm/10-12in long. Katakuchi-iwashi grows to about 15cm/6 in long, washi is best in winter but is available all year round.

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