Dish

Niboshi dashi

Niboshi dashi is made by simmering dried baby sardines in water for several hours. The resulting broth is rich in umami flavor and is used as a base for many Japanese dishes. It is a healthier alternative to other soup stocks as it is low in calories and high in protein. Niboshi dashi is also a good source of calcium and other minerals.

Asian cuisine› East Asian cuisine› Japanese cuisine

Soup

Origins and history

Niboshi dashi has been used in Japanese cuisine for centuries. It is believed to have originated in the Edo period (1603-1868) when dried fish became a popular ingredient due to its long shelf life. Niboshi dashi was a way to make use of these dried fish and create a flavorful soup stock.

Dietary considerations

Gluten-free, low-calorie, high-protein

Variations

There are many variations of niboshi dashi, including using different types of dried fish or adding kombu (dried kelp) for extra flavor. Some recipes also call for adding vegetables like carrots or onions to the broth.