Niboshi and Yakiboshi

The main ways of processing a range of small fish to produce ingredients for dashi is by simmering (niboshi) or grilling (yakiboshi). The differences between the two are best illustrated by examining two examples of each made using the same fish, the ago or flying fish. Whilst ago niboshi create a clear and delicate dashi that can be used in suimono (clear soups) as well as noodle dishes and nimono (simmered dishes), ago yakiboshi give rise to a much stronger tasting dashi that is quite different in character.