Niboshi

Niboshi, also known as iriko in Western Japan, are dried baby sardines that play a significant role in Japanese cuisine. They frequently impart their robust flavor to a variety of dishes and seasonings in Asian cooking. One notable application of niboshi is in preparing niboshi dashi, a type of broth that is a cornerstone in many Japanese kitchens. This savory stock is effortlessly made by soaking the dried sardines in water, providing an ideal base for soups such as miso soup.

However, niboshi's utility extends beyond broth-making. These tiny fish are also relished as snacks and are a crucial component of osechi, Japan's traditional New Year's feast. A quintessential dish that features niboshi is tazukuri—fried sardines enveloped in a sweet and savory glaze. This dish exemplifies the versatility of niboshi in Japanese culinary traditions.