Food · Fermented foods
Katakuchi Iwashi (Japanese Anchovy)
かたくちいわし (Katakuchi Iwashi)
Also known as: Katakuchi iwashi, Japanese anchovy, Engraulis japonicus, 片口鰯, Niboshi (dried), Tatami-iwashi (sheet-dried)
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| Category | Food |
|---|---|
| Japanese labeling name | かたくちいわし |
| Common Japanese notations | かたくちいわし, 片口鰯, カタクチイワシ, 煮干し |
| Origin | Japanese anchovy (Engraulis japonicus); the principal small pelagic fish for shirasu (whitebait) and niboshi (dried baby anchovy) production; harvested in Japanese coastal waters with major landings at Shizuoka, Kanagawa, Ehime, Hyogo |
| Typical functions | Niboshi production — major dashi ingredient (see niboshi-dashi entry), Shirasu production — see shirasu entry, Tatami-iwashi (sheet-dried baby anchovy), Anchovy fillet (Western-style processed) |
| Regulatory status in Japan | Standard food labeling. Fish allergen disclosure (mandatory if processed product). Distinct shirasu and niboshi entries already exist. |
Katakuchi-iwashi (かたくちいわし / 片口鰯) — Japanese anchovy (Engraulis japonicus) — is the principal Japanese small pelagic fish, foundation of niboshi (dried baby anchovy) and shirasu (whitebait) production. See niboshi-dashi and shirasu entries for those specific products.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh whole katakuchi-iwashi (foodservice)
- Niboshi retail and ingredient
- Tatami-iwashi traditional retail
What it is
Engraulis japonicus Japanese anchovy.
Typical uses in Japanese products
Niboshi production (see niboshi-dashi).
Shirasu production (see shirasu).
Tatami-iwashi traditional sheet-dried.
Anchovy fillet processed.
For OEM: niboshi production OEM, tatami-iwashi retail.
Regulatory classification in Japan
Standard food labeling. Fish allergen mandatory for processed products.
Regulatory classification in other markets
| EU | Niche specialty in Japanese-cuisine and Mediterranean (anchovy fillet) channels. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Korea has substantial myeolchi (멸치) anchovy tradition. |
Example products
Example finished products will be added after verification.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — かたくちいわし 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.