Niboshi Dashi (Authentic Iriko Anchovy Dashi Broth)

Make authentic niboshi dashi (iriko dashi), a Japanese soup stock made with dried baby sardines and packed with bold umami flavor.

I love niboshi dashi (also called iriko dashi) for its deep umami flavor and bold aroma.

It’s the perfect soup stock for dishes that don’t use other umami-rich ingredients, like miso soup, udon noodle soup, and simmered dishes with hearty root vegetables.

In this post, I’ll show you a simple trick to bring out even more flavor from the dried anchovies, plus two easy ways to make niboshi dashi.

Whether you want a quick method or something you can prep ahead, you’ll find one that fits your routine!

👉 If you’re curious about the basics of dashi and other types of dashi, check out my ultimate guide to dashi for a helpful overview.

Why You'll Love This Recipe

• Low-stress and practical: I’ll show you two easy ways to make niboshi dashi, so you can choose the method that fits your daily rhythm, whether you’re short on time or enjoying a slower pace in the kitchen.
• Easy but effective trick: We’ll lightly “roast” the niboshi (dried anchovies) in the microwave to boost their aroma. This step is usually done in a pan, but the microwave makes it quicker and more convenient for everyday cooking.
• Adapted for home cooks outside Japan: I’ve adapted this recipe for anyone cooking outside of Japan. Even if you don’t have soft water, premium kombu, or specialty ingredients, you can still make a rich and comforting Japanese soup stock at home.
• Customizable and versatile: You’ll learn how to adjust the niboshi-to-water ratio depending on how you want to use your dashi, whether for miso soup, dipping sauces like mentsuyu, or whatever your taste buds are craving.

Notes on Ingredients

See the recipe card for the full ingredients list.

Niboshi (Dried Baby Sardines / Anchovies)

Niboshi, also called iriko in western Japan, are small dried fish commonly used to make Japanese soup stock. They’re typically made from anchovies or sardines, but anchovy niboshi are the most common.

When choosing niboshi, here’s a fun trick I learned in Japan: “Polite ones are good, arrogant ones are bad.”

That means the best-quality niboshi look like they’re bowing, their heads tilt down, and their bodies are gently curved. The lower-quality ones have their heads tilted upward.

I tried sorting them this way in the photo above. The left side shows the “good” niboshi, and the right side shows the “arrogant” ones. But honestly, for everyday cooking, don’t stress too much about this. Most niboshi will still make great dashi!

Also, avoid niboshi that look yellowish or have opened/split stomachs, as they aren’t fresh anymore.

Water

The type of water you use can really impact your dashi.

• Soft water helps extract more umami and gives you a cleaner, clearer broth.
• Hard water, which has more calcium and magnesium, can make dashi taste dull or even bitter, and it might turn cloudy.

Since most U.S. tap water tends to be harder, I recommend using a basic water filter like Brita. It’s a simple, low-waste way to get better-tasting dashi without needing bottled water.

💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!

Substitutions and Variations

• Niboshi: If you can’t find niboshi, you can use other types of Japanese dashi instead. Try katsuo dashi (bonito flakes) or awase dashi (a blend of kombu and bonito flakes). These alternatives still offer rich umami flavor and work well in most dishes that call for niboshi dashi.
• Shortcut Options: Need dashi in a hurry? If you forgot to soak your niboshi or just don’t have time, dashi powder is a handy pantry staple. It’s not quite the same as homemade, but it’s great in a pinch, especially for quick soups or weeknight cooking.
• Vegan or Vegetarian?: Since niboshi dashi is fish-based, it isn’t suitable for plant-based diets. But you still have flavorful vegan options!
  • Kombu dashi (made with kelp)
  • Shiitake dashi (from dried shiitake mushrooms)
  • Vegan dashi (kelp + shiitake)

Ideal Niboshi-to-Water Ratio

You can adjust the amount of niboshi depending on how you plan to use the dashi.

For example, if you're using 1 liter of water, a 3% ratio means using 30 grams of niboshi.

How to Make Niboshi Dashi

You can make niboshi dashi in two different ways, depending on your schedule and how hands-on you want to be.

Option 1: Cold Brew Method (Overnight)

Best for prepping ahead without any cooking.

1. Microwave the niboshi for 30 seconds to enhance the aroma.
2. Add niboshi and water to a container, cover, and refrigerate for 6 to 12 hours.
3. Strain and remove the niboshi.

Option 2: Stovetop Method (Quick)

Great when you need dashi in a hurry.

1. (Optional) Remove the heads and guts from the niboshi.

2. Microwave for 30 seconds to bring out flavor.
3. Add niboshi and water to a medium pot and let sit for 30 minutes.
4. Turn the heat to medium and bring to a boil. Lower to a simmer and cook for 5 minutes.
5. Strain and remove the niboshi.

Reusing the Niboshi

Don’t toss your used niboshi! They make great zero-waste ingredients for tasty side dishes and seasonings. Here are two easy ideas:

• Tsukudani: Simmer the used niboshi in soy sauce, mirin, and sake until tender and flavorful. It stores well in the fridge and is delicious with a bowl of rice.
• As a flavor booster or ‘fish’: Add the niboshi to miso soup, simmered dishes, mixed rice, or even marinated fish for extra umami.

How to Use Niboshi Dashi

Because niboshi dashi has a stronger aroma and deeper flavor than other types of dashi, it works especially well in dishes that don’t include other umami-rich ingredients.

It’s also less delicate than kombu dashi or awase dashi, so it’s a better fit for recipes where the dashi doesn’t need to be subtle or refined.

Niboshi dashi is perfect for:

• Miso soup
• Udon noodle soup
• Simmered vegetable dishes, especially those with root vegetables

Storage Instructions

• Dashi: Store in an airtight container for up to 3 days in the fridge or 2 weeks in the freezer (ice cubes work great for small portions).
• Used niboshi: Pat dry and store in an airtight container for up to 1 week in the fridge or 1 month in the freezer.

FAQs

Explore Other Types of Dashi

Niboshi dashi is just one of several delicious dashi varieties used in Japanese cooking, each with its own unique flavor and best uses.

Wondering which dashi is right for your recipe? Check out my Ultimate Guide to Dashi, where I explain the differences, share ingredient tips, and help you choose the best match for your cooking style.

Want to try other types? Here are a few more dashi recipes you might enjoy:

• 🌱 Vegan Dashi (shiitake + kombu)
• 🌿 Kombu Dashi
• 🍄 Shiitake Dashi
• 🐟 Bonito Dashi (Katsuo Dashi)
• 🥣 Awase Dashi (kombu + katsuobushi)
• 🐟 Niboshi Dashi (you’re here!)

🎁Grab your FREE dashi cheat sheet! Stick it on your fridge and skip Googling recipes every time 🙂

🎁FREE Dashi Cheat Sheet