Iriko Dashi
Iriko, also called niboshi in Japanese, are tiny dried anchovies. Their bold, fishy salt-water flavor and slightly sweet, woody aroma are what give that umami oomph to Japanese and Korean soup stocks.
Use it: Create a deeply rich soup stock that’s perfect for miso soup and Asian noodle dishes. Get adventurous and munch on iriko – head, tail and all – as a bar snack, along with almonds and rice crackers.
Find it: Asia Market, 1243B Castillons Arcade Plaza, Creve Coeur, 314.878.2010 and East East Oriental Grocery Store, 8619 Olive Blvd.,
U. City, 314.432.5590
Ingredients
80 g. (2.8 oz.) iriko10 g. (0.34 oz.) kombu (dried kelp)
Preparation
• Place the iriko and kombu in a pot filled with 8 cups of water. Let sit overnight. Bring to a boil over medium heat. Remove from heat and let cool. Strain, reserving the broth.
For how to use iriko dashi click here
