Niboshi dashi is a savory stock made from dried fish, perfect for soups. It offers various flavors depending on preparation: cold brew, simmer, or sous vide.
Category: dashi
How to Prepare Niboshi?
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.
How To Store And Care For 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.
How to Make Thick Shaved Katsuobushi Dashi
Explore the depth of dashi with our guide to thick shaved katsuobushi, perfect for robust flavors and overlooked in English recipes.
What is Iwashibushi?
Iwashibushi: smoked sardine flakes with a smoky aroma, used for rich, flavorful dashi without bitterness. Ideal for soups.
What is Urumebushi?
Urumebushi: Smoked round herring used for dashi with a rich taste, available in shavings or powder for versatile culinary use.
What is Toribushi?
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.
What is Sanmabushi?
Sanmabushi: Seasonal bushi from sanma, typically sold whole for a niboshi-style dashi, offering a rich yet clean-tasting stock.
What is Muroajibushi?
Muroajibushi: Horse mackerel bushi with a lower fat content, offering a more acidic and less rich flavor, used in noodle soups and stews.
What is Sakebushi?
Sakebushi: Salmon bushi with low fat content, offering a subtle flavor profile akin to smoked salmon, ideal for ochazuke stock.
What is Sababushi?
Sababushi: Mackerel-based bushi with a rich, slightly sweet taste, used to add body and sweetness to stocks, not ideal for light dishes.
What is Soudabushi?
Soudabushi: Rich, heavy Spanish bonito bushi, often used in Kansai noodle dishes, with a unique iron-like taste that mellows overnight.
