This is a 6-ounce (171g) package of Japanese dried anchovies, commonly known as niboshi or iriko. Product Details • Type: Small dried fish traditionally used in Japanese cooking. • Use: Mostly used to make dashi (soup stock) for ramen and miso soup, or eaten as a savory snack. Common Culinary Uses • Dashi Stock: They are a primary ingredient for niboshi dashi, a deeply savory, slightly fishy soup base used for miso soup, ramen, and udon noodles. • Snacking: They can be toasted and eaten whole as a high-calcium, high-protein snack. • Tazukuri: Cooked with soy sauce, sugar, and mirin to make a sweet and savory candied fish dish traditionally served for Japanese New Year. Basic Preparation for Stock 1. Remove the heads and black entrails (guts) from the fish to keep the broth from tasting bitter. 2. Soak the cleaned fish in water for at least 30 minutes (or overnight in the fridge). 3. Simmer gently on low heat for 10 minutes, skimming any foam from the surface. 4. Strain the liquid to leave behind a clear, umami-rich broth.