Raw material / 原材料Food ingredients

Niboshi / Iriko (Dried Sardine Stock)

煮干し / いりこ (Niboshi / Iriko)

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Why source from Japan

Seto Inland Sea production has 100+ years of grading and curing tradition; Iyo-nada iriko is the gold standard in Japanese ramen kitchens.

Key spec

Protein 60-70% dry weight; calcium 2,200–2,500 mg/100g; dashi extraction yield 25-35%.

Typical end-product

Premium ramen broth bases, dashi packets, calcium-fortified functional foods.

At a glance

Suppliers listed
3 suppliers
Typical MOQ
10–50 kg dried; 5–25 kg powder
Typical lead time
4–8 weeks
Regions of origin
Seto Inland Sea (Ehime, Yamaguchi, Hiroshima), Nagasaki, Kagoshima
Category
Food ingredients
Harvest season
Year-round; peak May – August
Japan regulatory status
Food product; mercury / methylmercury disclosure for high-volume use
Japanese name
煮干し / いりこ
Romaji
Niboshi / Iriko

About this ingredient

Boiled-and-dried small sardines (typically Japanese anchovy, Engraulis japonicus) used as a dashi base distinct from kombu/katsuobushi. The Seto Inland Sea (especially Iyo-nada) is the primary production region, where 'iriko' is the local name. Niboshi-based dashi is the foundation of regional ramen broths (especially Tsukemen), miso soup in many Japanese homes, and increasingly export-grade premium dashi packets. Calcium content makes niboshi a target for functional food positioning.

Regulatory status

JapanFood product; mercury / methylmercury disclosure for high-volume use
EUFood import; allergen labelling for fish required
United StatesGRAS; FDA Prior Notice required; fish-allergen labelling required
ChinaImported fishery product; GACC registration; AQSIQ inspection

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Japanese suppliers

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Last updated: 2026-05-04

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