Niboshi facts for kids

Niboshi (pronounced Nee-boh-shee) are tiny, dried fish, usually young sardines. In Japan, especially in Western Japan, they are often called iriko (pronounced Ee-ree-koh). These small, dried fish are popular across Asia as a tasty snack or as a special ingredient to add flavor to soups and other foods.

What Are Niboshi?

Niboshi are made by boiling fresh, tiny sardines and then drying them. This process helps to preserve the fish and gives them a rich, savory flavor. They are a common type of dried fish used in many different dishes.

Niboshi in Japanese Cooking

One of the most common ways niboshi are used in Japan is to make a flavorful soup stock called niboshi dashi. Dashi is a basic broth that forms the foundation for many Japanese dishes.

How to Make Niboshi Dashi

Making niboshi dashi is quite simple. You just soak the dried niboshi in plain water.

• If you leave them in water overnight, the flavor of the sardines slowly seeps into the water.
• You can also gently heat the water with the niboshi almost to a boil. This quickly releases their delicious taste.

Niboshi dashi is especially popular as the base for miso soup, giving it a deep, umami flavor.

Niboshi as Snacks and Special Dishes

Besides being used for soup stock, niboshi are also enjoyed as snacks or as part of special meals.

Tazukuri: Sweet and Savory Sardines

During the New Year celebrations in Japan, niboshi are a traditional food called osechi. A popular dish made with niboshi for New Year is Tazukuri.

• To make Tazukuri, the dried sardines are first fried until crispy.
• Then, a sweet and savory sauce is added. This sauce is made from a mix of soy sauce, sugar, mirin (a sweet cooking wine), and roasted white sesame seeds.
• The fried niboshi are coated in this delicious sauce, making them a crunchy and flavorful treat.

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  Dried niboshi ready for cooking.

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  In Hawaii, where many Japanese immigrants came from Western Japan, these are called iriko.

See also

In Spanish: Niboshi para niños