Niboshi

Niboshi are another source of the 5’-ribonucleotides (in particular, inosinate) that enhance umami. This product is made from small fish, such as anchovies and sardines, or the young of larger fish, such as flying fish, some species of mackerel, and dorade. In contrast to bonito, these types of small fish are often quite oily, which results in a stronger fish taste than that in katsuobushi. Although they can be used to make dashi, the result is less delicate, but quite adequate for daily use or in a miso soup.