Comments on: Niboshi

By: Udon Recipe (Kitsune Udon and Dashi) | Rasa Malaysia

Udon Recipe (Kitsune Udon and Dashi) | Rasa Malaysia — Wed, 25 Feb 2009 01:14:38 +0000

[...] family of stocks which are mostly seafood based, using umami-rich ingredients such as kezurikatsuo, niboshi, kombu and even shiitake mushrooms. By using these basic ingredients in different proportions you [...]

By: helen

helen — Sat, 14 Feb 2009 21:05:20 +0000

I was at a Japanese grocery store just yesterday, and there was a whole shelf of these things. The size varies, as does the price. My plan was to make dashi, and I decided to go with the instant dashi powder. My bad, I know.

By: Manggy

Manggy — Thu, 12 Feb 2009 23:09:10 +0000

Oh wait, I have to check what banchan is in the first place… I’ve always wondered about the sweet and spicy anchovy appetizers I love so much (which incidentally come in bags anyway). Do they use dry or fresh anchovies?

By: connocat

connocat — Thu, 12 Feb 2009 22:54:26 +0000

We Chinese use it as well..sometimes as an appetizer with peanuts. sometimes cooked into our veggies. yumm