Niboshi (煮干し), also known as iriko, are small dried infant sardines or anchovies that are a key ingredient in many Japanese broths. They are known for their intensely savory, slightly bitter, and distinctly oceanic flavor, making them ideal for adding a bold umami punch to soups.
In ramen, niboshi is most commonly used to make a niboshi dashi—a stock made by soaking and simmering the dried fish, sometimes combined with kombu (kelp). This broth can stand alone or be blended with chicken or pork-based stocks to add depth. The result is a dark, aromatic soup with a sharp, briny edge and a rich, roasted flavor that appeals to fans of deeply savory profiles.
Niboshi is particularly prominent in regional ramen styles, such as Niboshi Ramen from Tokyo or northern Japan, where the broth is intentionally assertive and slightly bitter, often paired with thick noodles and minimal toppings. Some shops even leave a few fish in the bowl for visual effect or added intensity.
Using Nobishi in Ramen
Usage of niboshi (dried baby sardines or anchovies) in ramen is all about extracting deep, complex umami while balancing their naturally assertive flavor. They’re primarily used to make niboshi dashi, a fish-based broth either served alone or blended with other stocks (like pork, chicken, or vegetable broths) to create layered ramen bases. The niboshi are usually soaked in cold water for several hours or overnight, then gently simmered. This process extracts their rich, savory compounds without overcooking, which can lead to excess bitterness.
In some ramen styles—particularly in Tokyo, Aomori, and other northern regions—chefs intentionally highlight the pungent, slightly bitter character of niboshi. These bowls are often paired with strong-flavored soy sauce tare (seasoning base) and thick or curly noodles to balance the intensity. In more modern or delicate styles, niboshi may be simmered briefly or have the heads and guts removed to mellow the flavor, leaving a cleaner, more oceanic taste with less harshness.
Chefs may also use powdered niboshi as a topping or seasoning to sprinkle over noodles or infuse into flavored oils, adding layers of aroma and taste after the broth is prepared.
Using Nobishi in Ramen
Selection of niboshi is crucial to controlling the final flavor of the broth. High-quality niboshi should be:
- Silvery and intact – The bodies should be whole, firm, and free from excessive breakage or powdery residue. This ensures freshness and better flavor extraction.
- Not overly fishy or rancid-smelling – A clean, briny aroma is ideal. A strong, stale, or overly pungent smell usually indicates old or oxidized fish, which can result in a bitter or metallic-tasting broth.
- Appropriately sized – Smaller fish typically have a milder flavor and are easier to control in extraction. Larger ones are stronger in taste and require more care in preparation.
The choice to remove heads and guts is an important part of niboshi prep. The heads and internal organs contain oils and enzymes that can turn bitter when simmered for too long. Chefs seeking clarity and delicacy in their broth will remove them, while others embracing a bold, rustic style will leave them on.
Types of Ramen Using Niboshi
Niboshi is for ramen lovers who enjoy bold, umami-driven flavors with a traditional Japanese character, and it’s a defining element in some of the country’s most distinctive bowls.
Seafood Ramen
Seafood ramen features a rich broth infused with shrimp, fish, and clams, paired with chewy noodles and fresh seafood toppings.
Seafood Tonkotsu Ramen
Seafood Tonkotsu Ramen is a variation of traditional tonkotsu ramen that blends the richness of pork bone broth with the depth of the sea.
