煮干し | Japanese meaning

煮干【にぼし】

Frequency rank: – (for form 煮干し: 52,627. – 54,043.)

Alsoし【にぼし】にぼし

noun (common) (futsuumeishi)

(small crunchy) dried sardines

This refers to a specific type of preserved fish often used in Japanese cuisine, commonly utilized for making dashi (broth) or as a snack.

Dried sardines are often used to make broth.

煮干【にぼし】

Frequency rank: – (for form 煮干し: 52,627. – 54,043.)

Alsoし【にぼし】にぼし

noun (common) (futsuumeishi)

(small crunchy) dried sardines

This refers to a specific type of preserved fish often used in Japanese cuisine, commonly utilized for making dashi (broth) or as a snack.

Dried sardines are often used to make broth.

煮

N1常用

意boil; cook

訓に.る、-に、に.える、に.やす

音シャ

Details

干

N26

意dry; parch; ebb; recede; interfere; intercede

訓ほ.す、ほ.し-、-ぼ.し、ひ.る

音カン

名ほし

Details

Lingaku

Japanese

Chinese

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煮干【にぼし】

Frequency rank: – (for form 煮干し: 52,627. – 54,043.)

Alsoし【にぼし】にぼし

noun (common) (futsuumeishi)

(small crunchy) dried sardines

This refers to a specific type of preserved fish often used in Japanese cuisine, commonly utilized for making dashi (broth) or as a snack.

Dried sardines are often used to make broth.

煮干【にぼし】

Frequency rank: – (for form 煮干し: 52,627. – 54,043.)

Alsoし【にぼし】にぼし

noun (common) (futsuumeishi)

(small crunchy) dried sardines

This refers to a specific type of preserved fish often used in Japanese cuisine, commonly utilized for making dashi (broth) or as a snack.

Dried sardines are often used to make broth.

煮

N1常用

意boil; cook

訓に.る、-に、に.える、に.やす

音シャ

Details

干

N26

意dry; parch; ebb; recede; interfere; intercede

訓ほ.す、ほ.し-、-ぼ.し、ひ.る

音カン

名ほし

Details