Miso Soup with “Niboshi” Dashi
Niboshi is an essential kitchen ingredient to miso soup.
Niboshi is a Japanese dried infant sardine.
It is commonly made from small anchovy, which is called “Katakuchi iwashi (Engraulis japonicus)” in Japanese.
* Niboshi is also made from various fishes other than anchovies, such like as “Maiwashi (Sardinops melanostictus)”, “Urumeiwashi (Etrumeus teres)” , “Aji (Trachurus japonicus)”, “Tobiuo (Cypselurus agoo)”, “Sanma (Cololabis saira)”, “Kibinago (Spratelloides gracilis )”, and “Kamasu (Sphyraenidae)”.
My favorite is Kakuchi-Iwashi from Setonaikai Sea, where is located in western Japan and it also called “Irikko” there.
– Niboshi common name in Japan 煮干し literally “boiled and dried”
– Iriko name of western area 炒り子 literally “roasted child”
<Let’s make dashi soup of niboshi!>
- Remove heads and viscera from niboshi with fingers to prevent the dashi broth from being bitter or sour.
- Place them in 1L cold water in a soup pot and place over high heat to bring quickly to the boiling point.
- Reduce heat and simmer for 10 minutes.
- Remove from heat and filter the dashi broth.
Here is a faithful chopstick rest shaped like niboshi among the real, can you find it?
Miso soup of “Matsuyama-Age“, “Wakame” seaweed and “Negi” green onion.
is a small sun-dried infant sardines, commonly made from small anchovy, which is called “Katakuchi iwashi (Engraulis japonicus)” in Japanese.
It is also called “Iriko” in western Japan. 煮干し（にぼし） literally boiled and dried, 炒り子（いりこ） literally roasted child
is an anchovy, Engraulis japonicus. 片口いわし（かたくちいわし） literally “one-side sardine”