niboshi
Sign in to saveAlso known as iriko
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, and others. Niboshi made of anchovies are the most common.
Key facts
- Food.name
- Niboshi
- Food.image
- Niboshi, Kawana Dried Foods, Tsukiji, Tokyo - Oct 17, 2005 (cropped).jpg
- Food.image_size
- 300px
- Food.caption
- Dried niboshi
- Food.country
- Japan
- Food.associated_cuisine
- Japanese cuisine
- Food.type
- Soup stock
- Food.main_ingredient
- Dried fish
- Food.similar_dish
- Katsuobushi
via Wikipedia infobox
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Encyclopedic overview
5 sectionsContents
- Name
- Usage
- Gallery
- See also
- References
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, and others. Niboshi made of anchovies are the most common.
== 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".
Excerpted from Wikipedia’s “niboshi” article, available under the CC BY-SA 4.0 licence.