นิโบชิ
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
Wikidata facts
- Subclass of
- dried fish
- Has part
- Poisson
- Country of origin
- Japan
- Material used
- anchovy as food
- Image
- Niboshi, Kawana Dried Foods, Tsukiji, Tokyo - Oct 17, 2005.jpg
Show 1 more fact
- Commons category
- Niboshi
Sources (1)
via Wikidata · CC0