Niban Dashi

Niban Dashi, “second fish stock”, is obtained by simmering the kelp and dried bonito flakes used in preparing ichiban dashi in the same volume of fresh water. A longer cooking time extracts the remaining flavor and fragrance from the used ingredients. With a less refined flavor and a cloudy appearance, niban dashi is good in everyday miso soups and in simmered dishes, where strong-flavored condiments or ingredients such as fish, chicken, or meat are employed.