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Statement by Phillipe Sperss regarding the publication of Fish Butchery by Josh Niland (published by Hardie Grant Books).
Explore the art of preparing niboshi for dashi stock. Learn how chefs enhance flavor with steps like head removal, dry frying, and choosing high-quality niboshi.
Discover how to store niboshi for optimal shelf life. Learn to choose high-quality niboshi, prevent oxidation, and preserve flavor with our expert tips and techniques.
Explore the depth of dashi with our guide to thick shaved katsuobushi, perfect for robust flavors and overlooked in English recipes.
Iwashibushi: smoked sardine flakes with a smoky aroma, used for rich, flavorful dashi without bitterness. Ideal for soups.
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.
Toribushi: A unique chicken-based bushi used in specialty shops for toppings or stock, offering a light yet savory dashi, sold pre-shaved or powdered.
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.
Muroajibushi: Horse mackerel bushi with a lower fat content, offering a more acidic and less rich flavor, used in noodle soups and stews.
Sakebushi: Salmon bushi with low fat content, offering a subtle flavor profile akin to smoked salmon, ideal for ochazuke stock.
Sababushi: Mackerel-based bushi with a rich, slightly sweet taste, used to add body and sweetness to stocks, not ideal for light dishes.
Soudabushi: Rich, heavy Spanish bonito bushi, often used in Kansai noodle dishes, with a unique iron-like taste that mellows overnight.
Magurobushi: Light-flavored tuna bushi for delicate dashi, ideal for clear soups and dishes with boiled vegetables, a rare find outside Japan.