Making dashi (Japanese soup stock) is an all-important step in Japanese cooking to create authentic flavor. Today I want to share how to make a Japanese anchovy stock called Iriko Dashi (いりこだし) or Niboshi Dashi (煮干しだし), commonly used in miso soup and many other hot pots, noodle soup, and simmered dishes.
What is Iriko Dashi?
Iriko Dashi (いりこだし) or Niboshi Dashi (煮干しだし) is the Japanese soup stock made from Iriko (いりこ) / Niboshi (煮干し), dried baby sardines or anchovies. Iriko (いりこ) / Niboshi (煮干し) come in sizes between 1.5″ to 3″ long and are often sold in plastic bags at Japanese and Asian grocery stores. They have been boiled in salt water once and then dried. The smaller baby anchovies have a milder flavor, and the larger ones have more umami. They are high in calcium and are a great source of Omega 3, protein, and minerals. In Japan, we enjoy these dried baby anchovies as a snack or use them to make soup stock. They are also a common ingredient in Korean, Chinese, and Southeast Asian cuisines where they are used in many different ways!
Iriko vs Niboshi – Are They The Same Thing?
Now I have been using both iriko and niboshi throughout the post when referencing the dried baby anchovies. Not to confuse you, they are actually the same thing. The Japanese have a knack for naming produce and vegetables, so you can find different names are being used in different regions of Japan.
What Dishes to Make with Iriko Dashi
Iriko dashi is a very common stock choice to make miso soup because dried iriko are more affordable in price than katsuobushi or kombu. Since the Japanese drink miso soup almost every day, it makes sense to use Iriko Dashi. Its briny and pronounced flavor also complements the bold miso, resulting in a more complex tasting soup. You can also use Iriko Dashi in recipes such as:
Simmered dishes with soybeans, vegetables, seaweed, mushroomsUdon noodle soupStrongly-flavored dishesGood to mix with kombu dashi
Anchovy stock is also a basic stock for Korean cuisine, and the process of making the stock is very similar to the one for Japanese cuisine. For those who cannot find kombu or katsuobushi, you can try finding these dried baby anchovies/sardines from Korean grocery stores to make this Iriko Dashi.
The Ultimate Dashi Guide
Dashi plays an important role as a flavor enhancer in Japanese cooking, so you don’t need to season the food with too much salt, fat, and sugar. Rich in minerals and other vitamins, dashi is considered a healthy ingredient in our daily diet. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Awase Dashi – a stock made from a combination of dried kelp + bonito flakesKombu Dashi * – a stock made from dried kelpKatsuo Dashi – a stock made from dried bonito flakesIriko Dashi – a stock made from dried anchovies/sardinesShiitake Dashi * – a stock made from dried shiitake mushroomsVegan Dashi * – a stock made from dried shiitake mushrooms and kombu
If you are new to different types of dashi, check out my Ultimate Dashi Guide. Editor’s Note: The post was originally published in March 2014. New images and content have been added to the post in April 2019.
