Niboshi

Here, the Karairi (leftovers) from the Niboshi has a deep to taste. Try it!

The material may add a strong astringency and acridity to the taste.

If it is too strong for your liking, please reduce the amount of materials for a more palatable Niboshi.

If you are using the boiled method, it is easier to make Niboshi in a short period of time. Please take care not to over or under boil the ingredients. Improper exposure to boiling might end up in a soup that is unsatisfactory.

Hitonitachi

Once the water, broth and seasoning liquid is boiling, reduce temperature and add all ingredients.

Then, return heat to a boil again. Let boil for about 30 seconds.

This is the meaning of ‘once boiled.’ This allows the seasoning liquid to easily penetrate the broth, then lower the heat. Let stand without leaving the to boil dry the noodles. When adding in blue leaf vegetables it is OK to let stand an extra 30 seconds depending on the color.

3. To Hitonitachi

First and foremost, if you are used a glass container and transferred the Niboshi and dashi soup into a pot, let the anchovy sit over the fire. Once completed, strain the mixture to get Hitonitachi.

2. Put the Niboshi and the water in a container.

Put 50 grams of anchovy to every 1 liter of water in a container (a pot or glass pitcher with a lid will do nicely).

Let stand for 10 to 12 hours (overnight).

If it is the summer time, please let stand in the refrigerator.

1. Remove the head and intestines For Blue Mouth Niboshi , please remove the head and intestines. If, however, you are using Shirakuchi Niboshi,

dried sardine, Agonado, this step is unnecessary.

* The amount of material used depends on type of cuisine.

Please change the usage of the material on a case-by-case

basis depending the specific requirements.

How to Make Niboshi

There are three ways to make Niboshi.

The water soaking method, boiled method and a combination of the two.

We recommend the water soaking method in order to sufficiently preserve the original flavor of Niboshi.

The typical Blue Mouth Niboshi has a bitter and coarse taste, but you will need to remove the head and intestines.

If you are using Shirakuchi Niboshi, dried sardine or Agonado,

this removal is unnecessary.

Material

1 liter of water

Anchovy 50 g

The main umami component of ‘Niboshi' (dried infant sardines) soup is from the same inosine acid and dried bonito combination (weaker in acidity than Katsuodashi) characterised by its strong aroma. Therefore, ‘miso soup’ and ‘noodle soup’ are intended to be boiled.

The type of Niboshi is divided according to the type of sardines used; katakuchi iwashi are the most common.

In the Kansai region, katakuchi iwashi is referred to as the ‘dried sardine’ of Niboshi.