Container Plastic bag
Usage To make niboshi dashi, soak 10g of niboshi in 500ml of cold still water, or 2% of the water volume. Let it infuse for several hours, ideally overnight. Strain and use the resulting broth as a base for ramen, udon and soba, miso soups, and other dishes. Niboshi can also be enjoyed as is, as an aperitif with a beer, or over rice, for example. You can simmer them with a little flour, sugar, and soy sauce like tsukudani, or grind them into a powder to incorporate into your homemade furikake.
Broth

Katsuobushi

Niboshi - Dried sardines 1kg

Niboshi - Dried sardines 1kg
74,40 €
74,40 €

Ref. 453

Out of stock

Description

The term niboshi refers to small fish cooked in salted water and then dried. Niboshi are often produced from small sardines or anchovies. Niboshi are widely used in Japan to produce niboshi dashi broth. This umami-rich broth is then used as a base for miso soups, udon noodles, and ramen.

Flavor

Rich in inosinate, sardine niboshi have an iodized taste and are very rich in umami.

Conservation

Store in a cool, dry place away from light. After opening, close the bag tightly and refrigerate. Consume within 7 days.

Ingredients & Allergens
Sardine (Sardina pilchardus) 100%.

Allergenes : Sardine
Nutritional Values

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Container Plastic bag
Usage To make niboshi dashi, soak 10g of niboshi in 500ml of cold still water, or 2% of the water volume. Let it infuse for several hours, ideally overnight. Strain and use the resulting broth as a base for ramen, udon and soba, miso soups, and other dishes. Niboshi can also be enjoyed as is, as an aperitif with a beer, or over rice, for example. You can simmer them with a little flour, sugar, and soy sauce like tsukudani, or grind them into a powder to incorporate into your homemade furikake.
Broth
Wadakyu
The producer

Wadakyu

The company Wadakyu is a Japanese company founded in 1923in the city of Makurazaki, in Kagoshima Prefecture. It specializes in Katsuobushi, a condiment produced from fermented bonito, smoked, dried and then grated into pinkish flakes. It is a condiment much appreciated in Japan for its richness and its delicate and deep flavor and used as the main ingredient of the essential dashi broth. Due to European regulations prohibiting the importation of products that have undergone certain special smoking processes, our producer Wadakyu has decided to install a production plant on European soil. Very committed to providing quality products, it reproduces as faithfully as possible the same manufacturing process as in Japan, in compliance with European standards. This product is therefore the only one that we do not import from Japan, but from Spain.