Industry (Fishery)

Dried anchovy boiled in salt water (Iriko = Niboshi) are an essential ingredient of soup stock in home cooking mainly in western Japan. Processed young anchovy (Shirasu) are frequently used for flavoring (Chirimen).
Net fishing of anchovy in the Hiroshima Prefecture flourishes mainly in Fukuyama, Takehara and Noumi. The total catch of "Shirasu" in 1993 was 13,000 ton and the processed products are well known throughout the country under the names of "Aki Iriko", "Ondo Chirimen" etc.
In Hiroshima city sometimes women are seen peddling with fresh anchovy (small sardines). The meat of the small anchovy is said to taste like sea bream, if it is washed 7 times. This is also a representative piece of the Hiroshima food culture.