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Making dashi 3
Niboshi dashi
- Difficulty
Easy
By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni
Published 2009
Niboshi are small fish which are boiled and then dried. There is no specific ‘niboshi’ fish - rather, the kinds of fish used to make niboshi vary, with each lending a different flavour to the cooking into which it is incorporated. The most popular use for niboshi dashi in Japan is in the miso soup eaten at home, traditionally as part of every meal.
Ingredients
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