Taberu Niboshi: Japanese Dried Anchovy Snack
“Niboshi (煮干し, にぼし)”, also known as “Iriko (いりこ)“, is boiled and dried infant sardines commonly used when making soup stock or dashi in Japanese cuisine.
It is often referred to as dried sardine in English-speaking countries, but the most popular ingredient for Niboshi is Katakuchi Iwashi, known as anchovy in English.
In Japan, its catch is the largest of all fishes.
Taberu Niboshi (食べるにぼし)
Actually, Niboshi is also available in the snack form, and the snack is called “Taberu Niboshi (食べるにぼし)”, literally “Niboshi meant for eating”.
The bag contains plenty of Niboshi snacks made of anchovies.
The dried anchovy is only salted but packed with natural umami to satisfy your taste buds.
It is tender and easy to eat compared to regular Niboshi fish. But the anchovy snack can also be used to make soup stock or dashi.
Ingredients and Nutrition Facts
This Niboshi snack is made only from anchovy and salt and is free from food additives. So moms can give it to their children without worries.
The dried anchovy is a good source of calcium, DHA, and EPA, which contributes to the healthy growth of kids.
Specifically, the snack has 33 kcal per 10 grams and contains 0.4 g salt equivalents, 250 mg calcium, 130 mg DHA, and 42 mg EPA.
