Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Ma Iwashi

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

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

Published 2009

  • About

Ma iwashi (pilchard) is slightly larger and flatter than the most common niboshi ingredient, the katakuchi iwashi. The stock it produces is rich tasting, and is suited to pouring over soba or udon noodles.

Ma iwashi / Pilchard

© 2009 All rights reserved. Published by Cross Media.