Anchovy Soup Stock

Niboshi (Iriko) Dashi

  • By
    The Food Studio
  • Time
    40 minutes
Anchovy Soup Stock

The soup is made from niboshi which is the term for fish boiled in saltwater before being dried. Anchovies are the most common fish used in niboshi.

The umami component of niboshi is called inosinic acid, which is also present in bonito flakes. Niboshi's strong flavor comes from its high concentration of inosinic acid.

In western parts of Japan such as Shikoku and Kyushu, niboshi is called "iriko." It is a dashi ingredient widely used throughout Japan, along with dried bonito flakes.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein


  • 2.96  cup Water
  • 0.53  oz Niboshi (Iriko)


Step 1

Remove the bitter parts of the niboshi (head and innards).

Anchovy Soup Stock

Step 2

Tear the body of the fish in two and remove the backbone.

Anchovy Soup Stock

Step 3

Put the niboshi in a pot filled with water and soak for about 30 minutes.

Anchovy Soup Stock

Step 4

Cook on medium heat while skimming off the foam. Let it boil, then simmer for another 2 to 3 minutes before turning off the heat.

Anchovy Soup Stock

Step 5

Place a strainer over a bowl. Put a sheet of wet paper towel over the strainer and pour the liquid.

Anchovy Soup Stock


Dashi stock with a simple taste and the umami of boiled anchovies. Its flavor is ideal for miso soup and other types of stew.

Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.