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Package of niboshi
Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are Japanese small dried fish. They are one of many varieties of small dried fish used throughout Asia in snacks, as seasoning for soup stocks, and in other foods.
The types of fish used in making niboshi vary, including anchovies, sardines, round herring, Pacific sand lance [ja] and others.[1] Niboshi made of anchovies are the most common.[2]
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).[3] 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".
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 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.
Dried niboshi
Called iriko in Hawaii, where Japanese immigrants were mostly from Western Japan
Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are Japanese small dried fish. They are one of many varieties of small dried fish used throughout...
enhancers—glutamates and ribonucleotides. Other kinds of dashi are made by soaking kelp, niboshi, or shiitake in water for many hours or by heating them in near-boiling...
once a day. The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of...
pilchard Indian oil sardine Rainbow sardine Culinary use As food Stargazy pie Niboshi Related topics Sardine run Sardines (game) The Burial of the Sardine...
ingredients should be from among those local specialties as wheat flour, Niboshi dried young sardines to cook broth for soup and dipping sauce. Many udon...
then garnished with parsley, onions, crushed almonds, and raisins. Dried niboshi (sardines) in and out of the package, used in Japanese cooking Young sardines...
sauce was readily available from the many storehouses around the town. Niboshi (sardines), tonkotsu (pig bones) and sometimes chicken and vegetables are...
mementos from them. Cats will leave the player either silver or gold "niboshi" (にぼし, small dried sardines), called "fish" in the English version, after...
(English): Chris Rager Voiced by (Japanese): Shota Yamamoto Will Powers (荷星 三郎, Niboshi Saburō) is an actor under Global Studios, best known for the tokosatsu...
breeze (according to the traditional method) for fifteen to twenty days. Niboshi is the Japanese name for dried infant sardines that are both eaten as a...
Japanese. Japanese jack mackerel (aji) pacific saury (sanma) sardine (iwashi) Niboshi or iriko is dried sardine, important for fish stock and other uses. mackerel...
katsuobushi (flakes of cured skipjack tuna, sometimes referred to as bonito) and niboshi (dried baby sardines) are often used to make dashi stock. Negi (Welsh onion)...
lukewarm water or simmered to yield a light broth. Niboshi: made by soaking or boiling dried sardines (niboshi) in water. The heads and entrails are usually...
more often, The hoshika used as fertilizer was really no different from niboshi used in cuisine, and the aforementioned New Year's dish tazukuri [ja] (lit...
Global Information
Dried niboshi
Called iriko in Hawaii, where Japanese immigrants were mostly from Western Japan
