Taberu Niboshi: Japanese Dried Anchovy Snack

“Niboshi (煮干し, にぼし)”, also known as “Iriko (いりこ)”, are 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 in English as anchovy, whose catch is the largest of all fishes in Japan.

Taberu Niboshi: Dried Anchovies meant for Eating

Taberu Niboshi

Taberu Niboshi Dried Anchovy Snack

Actually, in Japan, Niboshi is also available in a snack form and the Niboshi snack is called “Taberu Niboshi (食べるにぼし)”, literally “Niboshi meant for eating”. The bag contains plenty of dried Niboshi fishes which are made from anchovies.

The dried anchovy snack is lightly salted and packed with natural umami to satisfy your taste buds. It is tender and easy to eat compared to average Niboshi fish but the dried anchovy for eating can also be used as normal Niboshi for making soup stock.

Ingredients and Nutrition Facts

Japanese Dried Anchovies

Taberu Niboshi Snack Ingredients and Nutrition Facts

These Niboshi fishes are made only from anchovies and salt, without using food additives, so moms can give the snack food to their children without worries. The dried anchovies are a good source of calcium, DHA, and EPA, which contribute to the healthy growth of kids.

By the way, the Japanese dried anchovy Niboshi snack has 33 kcal per 10 grams and contains 0.4 g salt equivalents, 250 mg calcium, 130 mg DHA, and 42 mg EPA.


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: