煮干(にぼ)し

にぼし
noun
dried sardines (for making broth)
food
1. dried sardines (for making broth)
Small sardines or anchovies that have been boiled and dried, used primarily to make dashi (soup stock). A fundamental ingredient in Japanese home cooking.
煮干(にぼ)しでだしを取(と)る。
Make broth from dried sardines.
味噌汁(みそしる)のだしには煮干(にぼ)しを使(つか)うことが多(おお)い。
Dried sardines are often used for miso soup broth.
煮干(にぼ)しは頭(あたま)と内臓(ないぞう)を取(と)ってから水(みず)に浸(つ)けておくと、雑味(ざつみ)のないだしが取(と)れる。
If you remove the heads and innards of the dried sardines and soak them in water beforehand, you can make a clean-tasting broth.

Etymology

Literally "煮(に)る (to boil) + 干(ほ)す (to dry)" — describing the production process of boiling small fish and then drying them.

Usage

煮干(にぼ)しだし is one of the main types of Japanese soup stock, alongside 鰹節(かつおぶし) (bonito flake) dashi and 昆布(こんぶ) (kelp) dashi. It produces a more robust, fishy flavor and is particularly common in 味噌汁(みそしる).

Also called いりこ in western Japan, especially in the Kansai and Shikoku regions.

Common collocations

  • 煮干(にぼ)しだし: sardine broth
  • 煮干(にぼ)しでだしを取(と)る: to make broth from dried sardines
  • 煮干(にぼ)しラーメン: sardine-broth ramen
general
Added 2026.2.24 20:37 · Revised 2026.9.2 13:01
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