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.
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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
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh whole katakuchi-iwashi (foodservice)
- Niboshi retail and ingredient
- Tatami-iwashi traditional retail
Ingredient profile
Engraulis japonicus Japanese anchovy.
OEM applications
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. |
Market reference formulations
Example finished products will be added after verification.
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Seasonality & supply calendar
- Harvest months
- April – November
- Peak supply
- June – September
- Off-season
- December – March
Source: 水産庁 statistics. The main raw material for niboshi (dried baby anchovies); Hyogo・Hiroshima・Nagasaki lead landings.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0°C for fresh; frozen for processing; dried niboshi at room temperature sealed
- Conditions
- Highly perishable raw; salted / sun-dried niboshi is the dominant commercial form
- Shelf life
- Raw 2–3 days iced; niboshi 12 months sealed
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Hyogo, Hiroshima, Kagawa (Setouchi), Nagasaki
- Import dependence
- Niboshi: 70%+ domestic; raw fish: domestic
全国煮干水産加工業協同組合連合会
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | Inherent | |
| Kosher | Inherent |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Imported anchovies (Peruvian / Korean) substituted for domestic katakuchi-iwashi in niboshi production
Detection: Country-of-origin documentation; DNA species ID
全国煮干水産加工業協同組合連合会
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Katakuchi Iwashi (Japanese Anchovy)?
- 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.
- What is the regulatory status of Katakuchi Iwashi (Japanese Anchovy) in Japan?
- Standard food labeling. Fish allergen disclosure (mandatory if processed product). Distinct shirasu and niboshi entries already exist.
- What products typically use Katakuchi Iwashi (Japanese Anchovy)?
- Fresh whole katakuchi-iwashi (foodservice) / Niboshi retail and ingredient / Tatami-iwashi traditional retail
- Where does Katakuchi Iwashi (Japanese Anchovy) come from?
- 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
- What is the INCI / JSCI labeling name for Katakuchi Iwashi (Japanese Anchovy)?
- JSCI: かたくちいわし
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) 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.