Dried Anchovy Powder (Niboshi / Iriko)
Dried katakuchi iwashi (anchovy), commonly called niboshi or iriko, has an intense umami and is traditionally used for making dashi broth. Ishimaru’s Dried Anchovy Powder maximizes the unmatched flavor of katakuchi iwashi caught in the Seto Inland Sea. This powder can boost umami instantly just by adding a spoonful to soup, noodles, simmered dishes or salad. It complements a variety of dishes, but goes particularly, well with ramen. Even ramen, already packed with umami, can have its savoriness enhanced with a dash of Dried Anchovy Powder. The powder is also bursting with nutrition, such as calcium and omega 3 fatty acids. Because it adds ample flavor, you can reduce the use of other sodium-heavy seasonings. No artificial flavorings or preservatives are used to make this powder. Since it’s flavorful, nutritious and easy to incorporate into your cooking, Dried Anchovy Powder is sure to be a new staple in your pantry.
Since it’s in powdered form, you can simply sprinkle it over a dish, just like a finishing seasoning. It instantly adds an umami boost to whatever cuisine you are cooking. It complements Japanese staples like miso soup, simmered dishes, okonomiyaki, cold tofu, or natto, but you can also use it for Western dishes such as hamburgers, pizza, or salad. The powder perfectly adds another layer of umami to a bowl of ramen. Usually made with chicken or pork broth, ramen soup can multiply its umami and add complex flavors with the help of this fish-based powder. As for the amount to use, it is recommended to sprinkle a spoonful over a dish, but of course you can add the powder to taste.