1.
sardine
A small, oily fish commonly found in Japanese coastal waters. An affordable and nutritious staple of Japanese cuisine, eaten fresh, dried, or processed.
Writing
Commonly written in katakana as イワシ. The kanji 鰯 exists but katakana is standard.
Cultural note
Sardines have been a staple food in Japan for centuries. They are also associated with Setsubun (節分), when grilled sardine heads (柊鰯) are placed at doorways to ward off evil spirits. The dried baby sardine product 煮干し is essential for making dashi stock.