View source for Niboshi

{{short description|Japanese dish of dried infant sardines}}
{{Multiple issues|
{{more citations needed|date=January 2023}}
{{Expand Japanese|topic=cult|煮干し|date=November 2025}}
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{{Infobox food
| name             = ''Niboshi''
| image            = Driedniboshi.jpg
| image_size       = 300px
| caption          = Dried ''niboshi''
| alternate_name   =
| country          = [[Japan]]
| region           =
| national_cuisine = {{Plainlist|
* [[Japanese cuisine]]
}}
| creator          =
| year             =
| mintime          =
| maxtime          =
| type             = [[Stock (food)|Soup stock]]
| course           = 
| served           = 
| main_ingredient  = [[Dried fish]]
| minor_ingredient =
| variations       =
| serving_size     =
| calories         =
| protein          =
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| similar_dish     = [[Katsuobushi]]
| other            = 
}}

'''Niboshi''' (煮干し), often called '''iriko''' (炒り子) in [[Western Japanese|Western Japan]], are small [[dried fish]] used in [[Japanese cuisine]] for making ''[[dashi]]'' ([[Stock (food)|soup stock]]). They can also be eaten as snacks, or as a side dish. The types of fish used include [[anchovies as food|anchovies]], [[sardines as food|sardines]], [[round herring]], {{ill|Pacific sand lance|ja|イカナゴ}} and others.<ref>{{cite web | url=http://www.marukaifoods.co.jp/niboshi.htm | title=煮干の紹介｜マルカイフーズ株式会社 }}</ref> Niboshi made of anchovies are the most common.<ref>{{cite web | url=https://www.cooksinfo.com/niboshi | title=Niboshi }}</ref>

== Name ==
The word ''niboshi'' (煮干し) literally means "boiled" or "dried", and it does not include the specific name of the ingredient. For this reason, ''niboshi'' is translated both as "dried sardine" and "dried anchovy".

The translation of the term ''niboshi'' is an object of confusion among Japanese speakers, in terms of whether it is sardines or anchovies, because in Japanese, both sardine and anchovy are referred to as ''iwashi'' (イワシ).<ref>{{Cite web|url=https://www.htb.co.jp/news/archives_18711.html|archiveurl=https://web.archive.org/web/20230117181100/https://www.htb.co.jp/news/archives_18711.html|url-status=dead |title=斜里町の海岸に大量のイワシ　凍って打ち上げ　「アンチョビにして食べようかな」|archivedate=January 17, 2023|website=HTB北海道ニュース}}</ref>

== Usage ==
In [[Japan]], ''niboshi [[dashi]]'' is one of the more common forms of dashi. It is especially popular as the base stock when making [[miso soup]].  Niboshi dashi is made by soaking niboshi in plain water. If left overnight or brought nearly to a boil, the flavor of niboshi permeates the water to make the stock.

Niboshi are also cooked and served as snacks. They are eaten as one of the symbolic foods during the Japanese [[Japanese New Year|New Year]], referred to as [[osechi]]. ''[[Tazukuri]]'' (fried sweet and savory sardines) are made by frying the dried sardines and then adding a mixture of [[soy sauce]], [[sugar]], [[mirin]], and roasted white sesame seeds.

== Gallery ==
<gallery widths="170px" heights="170px" mode="packed">
Niboshipackage.JPG
うまい にぼし (39548899222).jpg
Tatsukuri Engraulis japonica.jpg|''Tazukuri'', dried and candied [[Japanese anchovy]]
Niboshi Shoyu Ramen, Nishimaki-ryu, Niigata, Niigata, Japan, November 2021.jpg|[[Ramen]] made with ''niboshi'' stock
Niboshi, called Iriko in Hawaii.jpg|Called ''iriko'' in Hawaii, where Japanese immigrants were mostly from Western Japan
</gallery>

==See also==
*[[Japanese cuisine]]
*[[Sardine]]
*[[Anchovy]]

==References==
{{Reflist}}

{{Dried fish and seafood}}

[[Category:Japanese cuisine]]
[[Category:Dried fish]]