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By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

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Katakuchi iwashi (anchovy) is the most commonly used fish for niboshi, and is also used to make yakiboshi. There are both black and white varieties, which are categorised by the colouring on their backs. The latter are mainly found in Kansai.

Katakuchi iwashi / Anchovy

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