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![]() Dried niboshi | |
Type | Soup stock |
---|---|
Place of origin | Japan |
Associated cuisine | |
Main ingredients | Dried fish |
Similar dishes | Katsuobushi |
Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are small dried fish used in Japanese cuisine for making dashi (soup stock). They can also be eaten as snacks, or as a side dish. The types of fish used include anchovies, sardines, round herring, Pacific sand lance and others.[1] Niboshi made of anchovies are the most common.[2]
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