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.
Tag: Katsuobushi
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.
What is Magurobushi?
Magurobushi: Light-flavored tuna bushi for delicate dashi, ideal for clear soups and dishes with boiled vegetables, a rare find outside Japan.
How do different types of bushi taste?
Bushi taste guide: From the light, pure magurobushi to the rich, flavorful sodabushi, perfect for enhancing dishes across the spectrum.
The Different Ways to Shave Katsuobushi
Katsuobushi guide: Freshly shaved for pure dashi in fine dining, with various shavings tailored for specific dishes and flavors.
Types and Kinds of Katsuobushi
Katsuobushi buying guide: Learn to select from various types like Satsuma and arabushi for authentic Japanese dashi and dishes.
