IWASHI - FRESH WILD SARDINE - Sardina Pilchardus
Description
ć¤ćÆć· IWASHI - FRESH WILD SARDINE - Sardina Pilchardus
Location/Origin
Hokkaido
Size/Weight
0.2 - 0.5 lbs per piece (Actual Weight May Vary)
Ā Texture/Flavor Profile
Iwashi offers a soft, delicate flesh with a rich, oily texture thatās full of flavor. High in Omega-3 fatty acids, its meat is moist and tender with a balanced umami and slightly sweet taste.
Availability/Seasonality
The peak season for Iwashi is from August to November, but itās available year-round. This fish is particularly popular during its peak due to its high fat content, which enhances its flavor.
About
Sardina pilchardus, known as Iwashi in Japan, is a staple in Japanese cuisine. Its name combines fish (é) and weak (å¼±), representing how quickly it perishes after being caught. There are three main types: Maiwashi (Japanese pilchard), Urumeiwashi (Round Herring), and Katakuchiiwashi (Japanese Anchovy). Highly nutritious, Iwashi is packed with DHA, EPA, calcium, and vitamin B2, making it excellent for brain health, bones, skin, and hair.
Preparation
Traditionally, Iwashi is grilled, pickled, or served as sushi. For nigiri, it is typically salted and marinated in vinegar to balance its richness. It can also be enjoyed as sashimi or simmered in soy sauce and mirin for a flavorful dish.
Nutritional Value
Iwashi is exceptionally nutritious, rich in Omega-3 fatty acids, DHA, and EPA. It supports brain health, bone strength, and provides essential vitamins like B2, making it a powerhouse of nutrients.
Selection and Storage
Always choose fresh Iwashi with shiny, intact skin and clear eyes. Due to its delicate nature, it should be consumed as soon as possible after purchase or stored on ice to retain freshness.
Summary
A flavorful and highly nutritious fish, Iwashi (Sardine) brings an umami-rich taste to various dishes. With its delicate flesh and high Omega-3 content, it's an ideal choice for sushi, grilling, or picklingĀ
Location/Origin
Hokkaido
Size/Weight
0.2 - 0.5 lbs per piece (Actual Weight May Vary)
Ā Texture/Flavor Profile
Iwashi offers a soft, delicate flesh with a rich, oily texture thatās full of flavor. High in Omega-3 fatty acids, its meat is moist and tender with a balanced umami and slightly sweet taste.
Availability/Seasonality
The peak season for Iwashi is from August to November, but itās available year-round. This fish is particularly popular during its peak due to its high fat content, which enhances its flavor.
About
Sardina pilchardus, known as Iwashi in Japan, is a staple in Japanese cuisine. Its name combines fish (é) and weak (å¼±), representing how quickly it perishes after being caught. There are three main types: Maiwashi (Japanese pilchard), Urumeiwashi (Round Herring), and Katakuchiiwashi (Japanese Anchovy). Highly nutritious, Iwashi is packed with DHA, EPA, calcium, and vitamin B2, making it excellent for brain health, bones, skin, and hair.
Preparation
Traditionally, Iwashi is grilled, pickled, or served as sushi. For nigiri, it is typically salted and marinated in vinegar to balance its richness. It can also be enjoyed as sashimi or simmered in soy sauce and mirin for a flavorful dish.
Nutritional Value
Iwashi is exceptionally nutritious, rich in Omega-3 fatty acids, DHA, and EPA. It supports brain health, bone strength, and provides essential vitamins like B2, making it a powerhouse of nutrients.
Selection and Storage
Always choose fresh Iwashi with shiny, intact skin and clear eyes. Due to its delicate nature, it should be consumed as soon as possible after purchase or stored on ice to retain freshness.
Summary
A flavorful and highly nutritious fish, Iwashi (Sardine) brings an umami-rich taste to various dishes. With its delicate flesh and high Omega-3 content, it's an ideal choice for sushi, grilling, or picklingĀ