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Iriko/ Niboshi Dashi, or Anchovy soup stock, is used as a base for almost all Japanese soups, broths and stews. Compared to kombu or katsuobushi, the stock made with iriko/niboshi has a more concentrated briny aroma and flavor. So the Iriko/Niboshi Dashi is often used for miso soup, hot pot, and other noodle dishes that can handle the pronounced flavor. Use dashi as a base for miso soup, udon/soba soup, sukiyaki, oyakodon, tamagoyaki, okonomiyaki, Chawan Mushi, and some even use it for ramen.
