niboshi

Niboshi are small dried fish, typically sardines or anchovies, used as a flavoring and stock ingredient in Japanese cuisine. The name literally means “boiled-dried,” reflecting their production method. Niboshi are a key component of dashi, the foundational stock underlying many soups, stews, and noodle dishes, contributing a strong umami and mineral character.

Production and varieties: Fresh small fish are cleaned, briefly cooked, and then dried thoroughly, either in the sun or by controlled heat. The finished product is usually a brittle, brownish fish that can be used whole or split. In some markets the same product may be labeled as iriko; the terms niboshi and iriko are often used interchangeably, though regional differences can exist in naming and sizing.

Preparation and use: To make a niboshi dashi, the dried fish are soaked in water (sometimes warmed) to extract flavor, then strained to remove solids. The resulting broth has a distinct, slightly salty, seafood-forward profile and is used as the base for miso soup, clear soups, and several noodle broths, including ramen. Niboshi can also be lightly roasted or crushed to flavor stews, sauces, and simmered dishes, or eaten as a snack.

Storage and nutrition: Niboshi are typically stored in a cool, dry place; once opened, they should be kept in a sealed container and used within a reasonable period for best aroma. They are high in protein and minerals, and their dried form concentrates flavors that are valued in traditional Japanese cooking.