Miso Soup with “Niboshi” Dashi

Niboshi is an essential kitchen ingredient to miso soup.

Niboshi is a Japanese dried infant sardine.
It is commonly made from  small anchovy, which is called  “Katakuchi iwashi (Engraulis japonicus)” in Japanese.

Niboshi, Dried sardine for Japanese dashi soup
They are used for making dashi broth for various washoku and they are much stronger than bonito dashi and make very good base for thick and rich miso soup.

* Niboshi is also made from various fishes other than anchovies, such like as “Maiwashi (Sardinops melanostictus)”, “Urumeiwashi (Etrumeus teres)” , “Aji (Trachurus japonicus)”, “Tobiuo (Cypselurus agoo)”, “Sanma (Cololabis saira)”, “Kibinago (Spratelloides gracilis )”, and  “Kamasu (Sphyraenidae)”.

Niboshi, Dried sardine for Japanese dashi soup
Niboshi, Dried sardine for Japanese dashi soup

My favorite is Kakuchi-Iwashi from Setonaikai Sea, where is located in western Japan and it also called “Irikko” there.

– Niboshi    common name in Japan  煮干し    literally “boiled and dried”
– Iriko          name of western area       炒り子    literally “roasted child”

Niboshi, Dried sardine for Japanese dashi soup

<Let’s make dashi soup of niboshi!>

  1. Remove heads and viscera from niboshi with fingers to prevent the dashi broth from being bitter or sour.
  2. Place them in 1L cold water in a soup pot and place over high heat to bring quickly to the boiling point.
  3. Reduce heat and simmer for 10 minutes.
  4. Remove from heat and filter the dashi broth.
Niboshi, Dried sardine for Japanese dashi soup
Niboshi, Dried sardine for Japanese dashi soup
Niboshi, Dried sardine for Japanese dashi soup
Niboshi, Dried sardine for Japanese dashi soup

 

Here is a  faithful chopstick rest shaped like niboshi among the real, can you find it? :)
Niboshi, Dried sardine for Japanese dashi soup

 

Miso soup of “Matsuyama-Age“, “Wakame” seaweed and “Negi” green onion.
Itadakimasu!

Niboshi, Dried sardine for Japanese dashi soup

・Niboshi
is a small sun-dried infant sardines, commonly made from  small anchovy, which is called  “Katakuchi iwashi (Engraulis japonicus)” in Japanese.
It is also called “Iriko” in western Japan. 煮干し(にぼし) literally boiled and dried,  炒り子(いりこ) literally roasted child

・Katakuchi-Iwashi
is an anchovy, Engraulis japonicus. 片口いわし(かたくちいわし) literally “one-side sardine”