Niboshi - Niboshi

Japanese: 煮干し - にぼし

It is made by boiling and drying fish, shellfish, and algae. Anchovies, small sardines, horse mackerel, sand lance, shrimp, scallops, abalone, and sea cucumber are the main ingredients. Shellfish such as cockles, clams, and agemaki clams, cartilage from sharks, rays, and ocean sunfish, hijiki seaweed, and wakame seaweed are also used. In terms of quantity, boiled and dried sardines are the most common.

[Kaneda Hisashi]

Manufacturing method and uses

Small, low-fat fish such as sardines and sand lances are best. Fresh ingredients are boiled in a bitter pot, and those that float to the surface are drained and dried in the sun or in a desiccator. Abalone is roasted and dried. The water content is somewhat reduced by boiling, so it dries out a little more easily than dried or salted fish. The enzymes contained in the fish are inactivated by boiling, so it is less likely to deteriorate than dried or salted fish. Dried sardines, Japanese anchovies, horse mackerel, and other fish are mainly used to make soup stock, sand lances are used for tsukudani, and shrimp, scallops, abalone, sea cucumbers, and cartilage (called meikotsu) from sharks, rays, and sunfish are used as ingredients in Chinese cuisine.

[Kaneda Hisashi]

Dried sardines (anchovies)
©Shogakukan ">

Dried sardines (anchovies)

Dried sardines (small horse mackerel)
©Shogakukan ">

Dried sardines (small horse mackerel)

Dried shrimp (peeled shrimp)
©Shogakukan ">

Dried shrimp (peeled shrimp)

Dried shrimp (skin on shrimp)
Dried shrimp with shells ©Shogakukan ">

Dried shrimp (skin on shrimp)

Dried scallops
©Shogakukan ">

Dried scallops

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

魚貝藻類を煮熟乾燥したもの。カタクチイワシ、小形のマイワシやアジ、イカナゴ、エビ、貝柱、アワビ、ナマコなどを主として用いる。また、トリガイ、アサリ、アゲマキなどの貝や、サメ、エイ、マンボウの軟骨、ヒジキ、ワカメなども用いる。量的には煮干しいわしが多い。

［金田尚志］

製法と用途

イワシ、イカナゴなどは小形で脂肪が少ないものがよい。新鮮な原料を煮釜(にがま)で煮熟し、浮上したものを水切りし、日干しまたは乾燥機で乾かす。アワビは焙乾(ばいかん)する。煮熟により含有水分がいくぶん減少するので素干しや塩干しに比べ多少乾燥しやすい。煮熟により含有酵素が不活性化するので、素干しや塩干しより劣化しにくい。カタクチイワシ、マイワシ、アジなどの煮干しは主としてだしをとり、イカナゴは佃煮用、エビ、貝柱、アワビ、ナマコや、サメ、エイ、マンボウの軟骨（明骨(めいこつ)という）は中国料理の材料とされる。

［金田尚志］

煮干し（カタクチイワシ）
©Shogakukan">

煮干し（カタクチイワシ）

煮干し（小アジ）

干しエビ（むきエビ）

干しエビ（皮つきエビ）

干し貝柱（ホタテガイ）

出典　小学館　日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について　情報 | 凡例

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