Dried sardine (fried sea cucumber) - Dried sardine

Japanese: いりこ(煎海鼠) - いりこ

A dried sea cucumber. Also called kinko (light cucumber) or hoshi. It is mainly made from black sea cucumber, manamako, and baikanako, but kinko is also used. Currently it is mainly used in Chinese cuisine, but in ancient times it was an important food in Japan, its name appears in the "Ryo no Gige" and according to the "Engishiki", it was offered as tribute from six countries including Wakasa. In China it is called hai xiang, because it was believed to have medicinal properties similar to those of ginseng. To make it, the internal organs are removed, boiled in diluted salt water for about an hour, allowed to cool, and then dried in the sun or over a fire.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

ナマコ類の煮干し品。きんこ(光参)，ほしこともいう。主としてクロナマコ，マナマコ，バイカナマコなどで作るが，キンコも用いる。現在ではおもに中国料理に用いられるが，古くは日本でも重要な食品で，《令義解（りようのぎげ）》にその名が見え，《延喜式》によると若狭以下6ヵ国から貢納されていた。中国では海参（ハイシエン）というが，これはチョウセンニンジンに似た薬効があるとされたことによる。製法は内臓を抜き去り，希薄食塩水で1時間ほど煮熟して放冷し，天日または火力で乾燥する。

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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