This child

Japanese: このこ

A food made from the dried ovaries of sea cucumbers. Written as umi-shi, it is made by removing the ovaries during the process of making anchovies, washing them with water, and hanging them on a rope or pole to dry. They come in thin triangular or small rod-shaped shapes, and are the color of a carbuncle. They are a delicacy with a faint fragrance like that of cotton and a faint taste similar to sea urchin, and in recent years have become extremely expensive, with the retail price exceeding 2,000 yen for 10 grams. They are lightly grilled and brushed with sake, then cut into thin strips and used as sake fish, as an appetizer in kaiseki cuisine, or for washing chopsticks. [Hirano Yuichiro]

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

ナマコの卵巣を干した食品。海鼠子と書く。いりこ製造の際とり出した卵巣を水洗いして，縄やさおにつるして干し上げる。薄い三角形のものと小さな棒状のものとがあり，かば色をしている。このわた様の淡い香りと，ウニに似た淡い味をもつ珍味で，近年は末端価格で10g2000円以上ときわめて高価である。さっとあぶって酒をぬり，せん切りにして酒のさかなや懐石料理の八寸，箸（はし）洗いなどに用いる。【平野雄一郎】

出典　株式会社平凡社世界大百科事典第２版について　情報

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