Nibosh Dashi

This dashi is made from small sun-dried fish called niboshi. There are different types of niboshi, but the most popular are sardines, pilchards or anchovies. Niboshi vary considerably in size, but should be about 5cm (2 inches) long and their bodies should be whole, straight and well-formed. It is important to pluck off the heads and remove the stomach section of the dried fish before using them to avoid bitterness in the final dashi.

Niboshi Dashi is stronger in flavour than konbu-