Niboshi, sometimes known as iriko, are small fish such as anchovy and sardine that have been boiled and dried. They are used as a dashi ingredient for miso soup and stewed dishes. To make niboshi dashi, first the heads and internal organs of the niboshi are removed to avoid bitter and fishy-smelling stock. Then, to bring out their taste, the niboshi are split lengthwise, before being soaked in water. The pre-soaked niboshi can then be put into water, boiled for two to three minutes before straining. It is also eaten as a healthy snack.