The soup is made from niboshi which is the term for fish boiled in saltwater before being dried. Anchovies are the most common fish used in niboshi.
The umami component of niboshi is called inosinic acid, which is also present in bonito flakes. Niboshi's strong flavor comes from its high concentration of inosinic acid.
In western parts of Japan such as Shikoku and Kyushu, niboshi is called "iriko." It is a dashi ingredient widely used throughout Japan, along with dried bonito flakes.
- 2.96 cup Water
- 0.53 oz Niboshi (Iriko)
Remove the bitter parts of the niboshi (head and innards).
Tear the body of the fish in two and remove the backbone.
Put the niboshi in a pot filled with water and soak for about 30 minutes.
Cook on medium heat while skimming off the foam. Let it boil, then simmer for another 2 to 3 minutes before turning off the heat.
Place a strainer over a bowl. Put a sheet of wet paper towel over the strainer and pour the liquid.
Dashi stock with a simple taste and the umami of boiled anchovies. Its flavor is ideal for miso soup and other types of stew.