Niboshi

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Niboshi

Dried niboshi
Type	Soup stock
Place of origin	Japan
Associated cuisine	Japanese cuisine
Main ingredients	Dried fish
Similar dishes	Katsuobushi
Media: Niboshi

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 [ja] and others.^[1] Niboshi made of anchovies are the most common.^[2]