Using Niboshi

In Japanese cuisine, niboshi are not used to make dashi by themselves, but alongside other ingredients, such as kombu and bonito flakes, to supplement certain flavours in dishes. Katakuchi iwashi dashi, although strong, is well-rounded and suitable for most dishes, while ma iwashi has a rich taste suitable for soba and udon soup. Ago has a plainer taste suited to dipping sauces and clear soups.