Niboshi

The word niboshi means 'boiled and sun-dried’, and is used to describe a number of types of small fish that are, as might be imagined, cooked before being dried in the sun. Compared with katsuobushi and other types of fushi, niboshi result in a stock that is definitely fishy in character. As well as simmering in salted water, niboshi can also be made from fish that have been grilled, steamed or smoked, and, depending on the method used, the character of the stock produced differs. Smoked niboshi are essentially similar to those used to make fushi, whilst grilled niboshi, more properly known as yakiboshi, have a more intense umami flavour than the most common, simmered type, but also require more effort to produce. Most of the species used to make niboshi are oily fish, but immature specimens of white fish such as sea bream and flat fish are also used.