Iwashi (Sardine) Sushi

Sardine / Pilchard

Silver-skinned Fish

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Clupeiformes, Clupeidae (Japanese sardine)

It lives near the surface from close to shore to offshore in the coastal waters of East Asia. It swims in large schools and migrates seasonally, but some schools do not migrate and remain in their local area. In Japan it is widely used as food, feed, and fertilizer, but catches have declined due to overfishing.

The term "iwashi" (sardine) often refers to three species: the Japanese sardine, the Japanese anchovy, and the round herring, but there is no classification called the sardine family, and all of them are classified under the order Clupeiformes. They are caught along the coasts throughout Japan, with the main production areas being Nagasaki, Mie, Miyazaki, and Ibaraki prefectures, but in recent years catches have been declining, and sardines, once a common everyman's fish, are now traded at high prices, with imports from the United States also increasing. Because they are caught all over Japan, the peak season differs by region, and besides being used as sushi topping or sashimi, they are eaten in various forms such as grilled, simmered, or made into anchovies. They are the main ingredient of local dishes in various regions, with well-known examples being the "narezushi" of Kujukuri in Chiba Prefecture, the "shio-iri (hama-iri)" of Ishikawa Prefecture, and the "maruzushi" of Ehime Prefecture.

Sardine nigiri sushi unique to modern times

Because sardines lose freshness very quickly, in the old days it was normal to eat them cooked, and sashimi was a privilege limited to the production areas, but with the development of distribution and freezing technology, sashimi became available even in cities, and from the Showa era it also became a sushi topping. Wasabi is the usual condiment for nigiri sushi, but for shiny-skinned sardine sushi, ginger and green onion are the standard, partly to mask the smell of the blue-backed fish. However, when the freshness is exceptional, wasabi tastes better, so it is something you should definitely try when visiting a production area. Japanese sardines from summer to autumn are rich in fat, so they are often served raw as nigiri, but those out of season with little fat are often cured in vinegar before being made into nigiri.

Kiki's Delivery Service: "Herring and Pumpkin Pie"

The sardine, often eaten in Japan, and the herring, often eaten in Europe, are very similar fish, but what is the difference between herring and sardine?
As its name suggests, the herring belongs to the order Clupeiformes and family Clupeidae, but in fact the sardine is also part of the order Clupeiformes. In particular, the representative sardines such as the Japanese sardine and the round herring belong to the order Clupeiformes and family Clupeidae, so they are almost like family.
Therefore, even if you use sardine instead in a herring dish, there is almost no difference in appearance or taste. When you don't have herring, it might be a good idea to use sardine instead.