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|
 Driedniboshi | |
| Type | Soup stock |
|---|---|
| Place of origin | Japan |
| Associatedcuisine | |
| Main ingredients | Dried fish |
| Similar dishes | Katsuobushi |
Niboshi (煮干し), often callediriko (炒り子) inWestern Japan, are smalldried fish used inJapanese cuisine for makingdashi (soup stock). They can also be eaten as snacks, or as a side dish. The types of fish used includeanchovies,sardines,round herring,sand lance [ja] and others.[1] Niboshi made of anchovies are the most common.[2]
The wordniboshi (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 termniboshi 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 asiwashi (イワシ).[3]
InJapan,niboshidashi is one of the more common forms of dashi. It is especially popular as the base stock when makingmiso 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 JapaneseNew Year, referred to asosechi.Tazukuri (fried sweet and savory sardines) are made by frying the dried sardines and then adding a mixture ofsoy sauce,sugar,mirin, and roasted white sesame seeds.
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